It's almost that time…

[ginny_t]

Anyone got a particularly outstanding shortbread recipe? Something super-spectacular?

I've made shortbread before, but it's been a while and I never had a super awesome recipe.

Also, is it sacrilege to use the one that has ground hazelnuts in it? mmmmm… ground hazelnuts. *_*

[edit: In related news, any Toronto-folk have a recommendation for damned fine butter for said shortbread?]

Comments

[okoshun.livejournal.com]

I have tried a bunch of different shortbread recipes and still haven't found one that's *awesome*. My favourite so far is still Martha Stewart's recipe.

I usually make this recipe which everyone seems to like. What I find is that it gets better over time, so baking the cookies and then letting them sit for a week or adds to the flavour. Or maybe that's just from the drooling. :)

I was thinking that I might test out this recipe or this recipe tonight.

[ginny-t.livejournal.com]

I got a recipe from a Scotswoman at work, which is from her mother. The shortbreads are quite notorious around there - I asked a couple other people and they both said, "go ask M", which I did. Turns out it's a simple 3-2-1 by weight: 3 parts flour (a-p), 2 parts butter, 1 part sugar (granulated), cream butter & sugar together, mix in flour. The trick will be figuring out the baking time: she uses the traditional mould, so she had 275˚F for 20min, then 250˚ for 75min. I just have to figure out how to translate that to cookies.

On curing, I usually let them sit at least 2 weeks, but I think some people leave them up to 6. I meant to check with her about her preferred curing time, but she wasn't in yesterday. I'll have to try next week.

I also want to decide if I'll use a-p flour and granulated sugar, or if I'll use corn or rice starch and icing sugar instead. *torn*

[okoshun.livejournal.com]

Cool - thanks! That's pretty similar to Martha's recipe, I think which I've always liked best (the one I tried the other day, one of the other two recipes that I posted up for you..not as good).