Any easy short bread cookies recipes out there.

On Fri, 26 Nov 2004 23:28:17 GMT, "TINY" >
scribbled some thoughts:


>Any easy short bread cookies recipes out there.
>


Best I've ever had are Walker's Shortbread from Scotland.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
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On Fri, 26 Nov 2004 23:28:17 GMT, "TINY" >
scribbled some thoughts:


>Any easy short bread cookies recipes out there.
>


Best I've ever had are Walker's Shortbread from Scotland.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

at Fri, 26 Nov 2004 23:28:17 GMT in <l_Opd.62464$7i4.3637@bgtnsc05-
news.ops.worldnet.att.net>, (TINY) wrote :

>Any easy short bread cookies recipes out there.
>
Shortbread is ridiculously easy and barely even requires measuring. Here's
my standard recipe:

4 cups flour
2 cups butter
1 cup sugar
1 tsp salt

Preheat oven to 325F. Mix flour and salt. Cream butter and sugar. Fold
flour into creamed butter and sugar mix. Roll out dough about 3/4" thick.
Cut into rectangles about 1" wide and 3" long. Prick each in the center
with a fork. Bake on parchment-lined cookie sheets until light-brown, about
20 minutes. Cool.

I like to cream the butter with a wooden spoon rather than a stand mixer
because it seems to produce better creaming and minimises melting. Make
sure you monitor the shortbreads in the oven because they go from done to
burnt quickly. I say it barely needs measuring because the weights of flour
and butter are the same, and the weight of sugar is half that of the other
2 ingredients. So simply divide your butter in half, and then you can get
the proportions right simply by balancing first the butter and flour, then
balancing half the butter with the sugar.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

at Fri, 26 Nov 2004 23:28:17 GMT in <l_Opd.62464$7i4.3637@bgtnsc05-
news.ops.worldnet.att.net>, (TINY) wrote :

>Any easy short bread cookies recipes out there.
>
Shortbread is ridiculously easy and barely even requires measuring. Here's
my standard recipe:

4 cups flour
2 cups butter
1 cup sugar
1 tsp salt

Preheat oven to 325F. Mix flour and salt. Cream butter and sugar. Fold
flour into creamed butter and sugar mix. Roll out dough about 3/4" thick.
Cut into rectangles about 1" wide and 3" long. Prick each in the center
with a fork. Bake on parchment-lined cookie sheets until light-brown, about
20 minutes. Cool.

I like to cream the butter with a wooden spoon rather than a stand mixer
because it seems to produce better creaming and minimises melting. Make
sure you monitor the shortbreads in the oven because they go from done to
burnt quickly. I say it barely needs measuring because the weights of flour
and butter are the same, and the weight of sugar is half that of the other
2 ingredients. So simply divide your butter in half, and then you can get
the proportions right simply by balancing first the butter and flour, then
balancing half the butter with the sugar.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Thank you very much for your help
"Alex Rast" > wrote in message
...
> at Fri, 26 Nov 2004 23:28:17 GMT in <l_Opd.62464$7i4.3637@bgtnsc05-
> news.ops.worldnet.att.net>, (TINY) wrote :
>
>>Any easy short bread cookies recipes out there.
>>
> Shortbread is ridiculously easy and barely even requires measuring. Here's
> my standard recipe:
>
> 4 cups flour
> 2 cups butter
> 1 cup sugar
> 1 tsp salt
>
> Preheat oven to 325F. Mix flour and salt. Cream butter and sugar. Fold
> flour into creamed butter and sugar mix. Roll out dough about 3/4" thick.
> Cut into rectangles about 1" wide and 3" long. Prick each in the center
> with a fork. Bake on parchment-lined cookie sheets until light-brown,
> about
> 20 minutes. Cool.
>
> I like to cream the butter with a wooden spoon rather than a stand mixer
> because it seems to produce better creaming and minimises melting. Make
> sure you monitor the shortbreads in the oven because they go from done to
> burnt quickly. I say it barely needs measuring because the weights of
> flour
> and butter are the same, and the weight of sugar is half that of the other
> 2 ingredients. So simply divide your butter in half, and then you can get
> the proportions right simply by balancing first the butter and flour, then
> balancing half the butter with the sugar.
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)

Thank you very much for your help
"Alex Rast" > wrote in message
...
> at Fri, 26 Nov 2004 23:28:17 GMT in <l_Opd.62464$7i4.3637@bgtnsc05-
> news.ops.worldnet.att.net>, (TINY) wrote :
>
>>Any easy short bread cookies recipes out there.
>>
> Shortbread is ridiculously easy and barely even requires measuring. Here's
> my standard recipe:
>
> 4 cups flour
> 2 cups butter
> 1 cup sugar
> 1 tsp salt
>
> Preheat oven to 325F. Mix flour and salt. Cream butter and sugar. Fold
> flour into creamed butter and sugar mix. Roll out dough about 3/4" thick.
> Cut into rectangles about 1" wide and 3" long. Prick each in the center
> with a fork. Bake on parchment-lined cookie sheets until light-brown,
> about
> 20 minutes. Cool.
>
> I like to cream the butter with a wooden spoon rather than a stand mixer
> because it seems to produce better creaming and minimises melting. Make
> sure you monitor the shortbreads in the oven because they go from done to
> burnt quickly. I say it barely needs measuring because the weights of
> flour
> and butter are the same, and the weight of sugar is half that of the other
> 2 ingredients. So simply divide your butter in half, and then you can get
> the proportions right simply by balancing first the butter and flour, then
> balancing half the butter with the sugar.
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)