But 2-inch cookies are better for my household. This recipe will also make 24 3-inch cookies, as Ina Garten originally did in The Barefoot Contessa Cookbook. The last 10 minutes chill time further resolidifies the butter, reducing spread. If they are thinner, they will brown excessively.Ĭhill time is important! The first 30 minutes lets the flour in the dough hydrate. If your cookies are thicker than ½ inch, they will not cook thoroughly in the center. I roll dough between layers of parchment a) to keep my counters clean, b) so I don't work extra flour into the dough, and c) because the paper makes it easy to transfer the dough to the refrigerator. Using too little flour will make the cookies spread. 470 grams is the weight of flour that I get if I measure 3 ½ cups flour (from Ina Garten's original recipe) with a ¼ cup measuring cup. This is important for me to get the right amount of flour into the dough, particularly since I don't roll it on a floured surface. I wouldn't use coconut oil as it would flavor them too strongly. You can make these vegan by using vegan butter. I use unsalted butter because salted butter would add way too much salt to the cookies. While you don't have to use a cookie cutter to cut out cookie shapes, it's much cuter if you do! Instructions I find this to be cleaner, and it leads to better cookies because you don't work extra flour into the dough. I sandwich the dough between waxed or parchment paper to roll the cookies out, because that way you don't need a floured surface for rolling. In a pinch, you could use a wine bottle or something else similarly round and smooth. You use a rolling pin to roll out the dough. I tried making shortbread by hand a few times before I started this blog I don't recommend it. And your hand mixer may struggle if you try to use it to mix in the flour. You can try an electric hand mixer to cream the butter and sugar, but it will take longer. There's no added liquid in these cookies, so you need something powerful to combine the butter, sugar, and flour. I always make shortbread cookies with the stand mixer, and I consider this to be a secret to making good shortbread cookies. Larger-grained kosher salt may not work as well. I add in fine-grained table salt with the flour, and it mixes in evenly. But make sure your flour hasn't absorbed odors or anything like that. And I never really hear about flour going bad, except in the context of whole wheat flour. I go through enough all-purpose flour that I never have to worry about it going bad. It should just be vanilla extractives in water and alcohol, maybe with a little sugar. You could gussy it up with something else, but really, there's no need. Make sure your butter is fresh and hasn't absorbed odors from the refrigerator. I use unsalted butter because salted butter would add way too much salt. Premium ingredients can be great, but generics can be fine. When I say that, I mean flavorful and unexpired. Just as every other shortbread recipe will tell you, you'll need to be sure you use good quality ingredients because of this! You only need a few ingredients for shortbread. I've got the method down, so make some with me! Jump to: Now, however, I make shortbread cookies for most of the book clubs I attend (since they play well with wine, like I mentioned). I first made these cookies way back in December 2011, after digging around for inspiration in The Barefoot Contessa Cookbook (affiliate link), and I wasn't necessarily very good at making a cookie that wasn't gooey. Wine, whether red or white? Definitely shortbread, which won't clash with either variety. Quick dessert after just about any dinner? Still shortbread. Shortbread cookies go with just about anything and everything. They're firm but tender (NOT HARD!), sweet, lightly flavored with vanilla, and rich from butter. But really, a good shortbread cookie is amazing. My go-to just happens to be Ina Garten's Shortbread Cookies. Shortbread is such a versatile cookie that I really needed a go-to recipe for it.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |