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Topic: Shortbread  (Read 714 times)

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Shortbread
« on: March 17, 2009, 12:49:02 AM »
I need to make a boat load of shortbread cookies for my wedding. I'm using them as favors. I've never made shortbread before. I tried a recipe tonight and the batter got all crumbly. Is this normal? I was able to reconstitute it into balls, but when I used my cookie stamp on them they cracked around the edges. Only 1 out of the 10 cookies turned out okay. These are not good odds. I'm thinking that I may roll the dough out on a sheet, stamp it, then cut the stamps out with a cookie cutter. That way I'd have perfect edges. Does anyone have any suggestions? Or, does anyone have an awesome shortbread recipe?
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Re: Shortbread
« Reply #1 on: March 17, 2009, 01:22:49 AM »
You must use good quality unsalted butter and keep the dough very cold.  Handle it as little as possible.  Your shortbread was crumbly because the butter was too warm.
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Re: Shortbread
« Reply #2 on: March 17, 2009, 01:31:52 AM »
My mom says that this is a pretty common thing with shortbread. We saw Ina Garten make it today on Food TV:

http://www.starchefs.com/features/holiday_baking/volume_03/html/recipe_01.shtml
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Re: Shortbread
« Reply #3 on: March 17, 2009, 12:20:59 PM »
Thanks for the tips! I can see where I went wrong. C, I'm going to try your recipe today. 
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