http://sneakykitty.com/index.php/2009/11/28/apparently-i-fail-at-shortbread/ Stuff by Lindsay Carruth Mon, 07 Nov 2011 11:46:24 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://sneakykitty.com/index.php/2009/11/28/apparently-i-fail-at-shortbread/#comment-1249 Lindsay Sun, 29 Nov 2009 04:15:38 +0000 http://sneakykitty.com/?p=312#comment-1249 Yeah, Vesta, i think the butter being too soft was the likely problem with this mess. I know that when i'm making pie crusts, the butter has to be almost solid when i mix it, and then refrigerated for a while before i roll it out. I wonder if refrigerating the dough before baking it would have saved it, in this case. Yeah, Vesta, i think the butter being too soft was the likely problem with this mess. I know that when i’m making pie crusts, the butter has to be almost solid when i mix it, and then refrigerated for a while before i roll it out. I wonder if refrigerating the dough before baking it would have saved it, in this case.

]]> http://sneakykitty.com/index.php/2009/11/28/apparently-i-fail-at-shortbread/#comment-1247 vesta44 Sun, 29 Nov 2009 02:53:28 +0000 http://sneakykitty.com/?p=312#comment-1247 Actually, if you used one stick of butter, that's only 1/2 cup, not 2/3 (my tollhouse cookie recipe calls for one cup of butter and that's 2 sticks), so with 2/3 c of sugar and 2/3 c of flour, it should have been right, unless the butter was too soft when you mixed in the sugar and flour. I've noticed that my cookies turn out a lot softer in the middle if the butter is too soft when I mix in the sugar with it. I can't use it directly out of the refrigerator, but if it sets out too long, it's too soft. The butter needs to be firm enough that when you open the wrapper, you can get the butter off the wrapper without having to scrape any off (at least that's when my cookies have turned out the best). Actually, if you used one stick of butter, that’s only 1/2 cup, not 2/3 (my tollhouse cookie recipe calls for one cup of butter and that’s 2 sticks), so with 2/3 c of sugar and 2/3 c of flour, it should have been right, unless the butter was too soft when you mixed in the sugar and flour.
I’ve noticed that my cookies turn out a lot softer in the middle if the butter is too soft when I mix in the sugar with it. I can’t use it directly out of the refrigerator, but if it sets out too long, it’s too soft. The butter needs to be firm enough that when you open the wrapper, you can get the butter off the wrapper without having to scrape any off (at least that’s when my cookies have turned out the best).

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