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Old 11-12-2013, 09:14 PM posted to rec.food.cooking
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Default Shortbread

This stuff is so easy to make. I should have learned how to make it
years ago, but my mother always kept us well supplied. It was only after
younger brother, the least kitchen competent of the four us, started
started making it that I bothered to try. I use my mother's recipe.... 1
cup soft butter, 1/2 cup brown sugar, 2 cups AP flour.
Cream the butter, then cream it with the sugar, mix in 1-3/4 cup
flour. Chill in fridge for 15 minutes. Knead in the other 1/4 flour.
Roll it out, cut it with cookie cutters and bake 18-20 minutes at 300F.

I got about 3 dozen cookies about 1-1/2 diameter from each batch.
Leftover bits can easily be rolled up and rolled out again.

It should be made in advance. The cookies need a few days before they
get really good.

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Old 12-12-2013, 12:15 AM posted to rec.food.cooking
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This was one of my newlywed baking attempts as I was scared to death of anything over 5 ingredients. They did turn out fine - better than Lorna Doones, I thought.

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Old 12-12-2013, 12:42 AM posted to rec.food.cooking
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On 12/11/2013 7:15 PM, Kalmia wrote:
This was one of my newlywed baking attempts as I was scared to death of anything over 5 ingredients. They did turn out fine - better than Lorna Doones, I thought.

And that's what shortbread cookies taste like.

Jill
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Old 12-12-2013, 04:43 AM posted to rec.food.cooking
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"Kalmia" wrote in message
...
This was one of my newlywed baking attempts as I was scared to death of
anything over 5 ingredients. They did turn out fine - better than Lorna
Doones, I thought.


I used to make shortbread all the time. Probably one of the easiest and
quickest cookies to make, but not the cheapest. Sometimes plain. Sometimes
partially dipped in or drizzled with chocolate, with or without sprinkles or
nuts.

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Old 12-12-2013, 04:45 AM posted to rec.food.cooking
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Default Shortbread


"jmcquown" wrote in message
...
On 12/11/2013 7:15 PM, Kalmia wrote:
This was one of my newlywed baking attempts as I was scared to death of
anything over 5 ingredients. They did turn out fine - better than Lorna
Doones, I thought.

And that's what shortbread cookies taste like.


Lorna Doones used to taste really good. They're okay now but they don't put
butter in them any more. Pretty sure that's why there is a taste
difference. Of course if they did put butter, I couldn't eat them so I
shouldn't complain. But for store bought, Walkers is one of the best.



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Old 12-12-2013, 04:53 AM posted to rec.food.cooking
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"Kalmia" wrote in message
...
This was one of my newlywed baking attempts as I was scared to death of
anything over 5 ingredients. They did turn out fine - better than Lorna
Doones, I thought.


I love the melt in your mouth shortbread cookies.


Original recipe makes 3 dozen



1 cup butter


1 1/2 cups all-purpose flour


1/2 cup confectioners' sugar


1.Preheat oven to 350 degrees F (180 degrees C.)

2.Combine butter, flour, and confectioner's sugar and beat in mixer for 10
minutes
(don't cut down the time)
..
3.Drop from teaspoon onto cookie sheet or use a pastry bag for fancy shapes.

4.Bake in preheated oven for 15 to 18 minutes, or until bottoms are very
lightly browned.


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Old 12-12-2013, 10:28 AM posted to rec.food.cooking
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"Cheri" wrote in message
...

"Kalmia" wrote in message
...
This was one of my newlywed baking attempts as I was scared to death of
anything over 5 ingredients. They did turn out fine - better than Lorna
Doones, I thought.


I love the melt in your mouth shortbread cookies.


Original recipe makes 3 dozen



1 cup butter


1 1/2 cups all-purpose flour


1/2 cup confectioners' sugar


1.Preheat oven to 350 degrees F (180 degrees C.)

2.Combine butter, flour, and confectioner's sugar and beat in mixer for 10
minutes
(don't cut down the time)
.
3.Drop from teaspoon onto cookie sheet or use a pastry bag for fancy
shapes.

4.Bake in preheated oven for 15 to 18 minutes, or until bottoms are very
lightly browned.


I don't I have tried those but have made the meltaways with cornstarch.



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