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    « A Bit of a Red Scarf Update -- With Photos of the Bounty | Main | Terrier Tuesday -- The "Who Is This?" Edition »

    Saturday, December 10, 2011

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    Adelaide

    Very interesting, Norma. I once worked with a Scottish girl whose aunt was the cook on a Long Island estate. Marwyn gave me her aunt's shortbread recipe and that's the once I've used for ahem years. It's pretty damn good and very, very simple.

    Becky

    Oh, Norma!!!! I could climb into the browser just for a taste. I agree that Tahitian vanilla is best in baked goods with no competition from other flavors, but sometimes it seems to get lost in recipes that are more complex. You are getting an early start on baking!

    Adelaide

    Here it is (no vanilla used):

    2 1/2 cups flour
    1/2 cup sugar
    pinch of salt
    1/2 pound butter

    Mix dry ingredients, knead in the butter until dough holds together. Press on to a collie tray evenly (whatever that is -- I use a 9' x 9' square pan with no greasing of the pan). Pierce all over with a fork. Bake in 300 degree over for almost an hour until lightly browned. Cut with knife while still hot. Serve with tea or cocoa beside the fire on a cold, dark winter afternoon.

    Marianne

    So very pretty, the colours of the shortbread and your blue dish!
    I smelled that Tahitian vanilla, MMMMMMMmmmmm!
    No vanilla in above recipe from Adelaide?

    Marianne

    Just to be clear... I didn't smell YOUR Tahitian vanilla. :D

    Karlie

    I love, love shortbread! 3 of my family's traditional cookies use a shortbread base actually. Just know that when making GF shortbread you might want to try a blend of flours, as using just one you'll get a very crumbly, grainy result (ask me how I know...)

    I've got a recipe from Gluten-Free Baking by Phil Vickery if you like (he's British, so I trust his shortbread recipe, and the other thins I've tried so far have been fab)

    Adelaide

    That's right, Marianne -- no vanilla.

    Cheryl S.

    I'll be waiting to get my package of shortbread and pound cake in the mail.

    Kristen

    We make shortbread every year according to my Scottish great-grandmother's recipe. (As in carried with her on the boat over!) No vanilla in it, but I imagine that would be a lovely addition!

    Vicki

    Yum. I love shortbread... and pound cake. It's getting dangerous over here!!

    Midj

    I trust everything America's Test Kitchen produces. Most of my cooking/baking successes have come from their recipes. Here's another recipe/technique to try... http://www.americastestkitchenfeed.com/cooking-with-the-cast/2011/09/make-the-best-shortbread-with-bridget/

    Mary K. in Rockport

    I received some store-boughten shortbread cookies with toffee bits for Christmas last year -- ate the whole package all by myself in two sittings.

    Liz

    Shortbread is on my agenda for tomorrow. If I can keep everyone away from them, they may last an hour (which is how long it would take me to eat them all myself). Thanks for the inspiration!

    gayle

    I've been very happy with the King Arthur recipes I've tried so far. (I recommend their sandwich wraps and the baked English muffins, particularly.)
    Thanks for the vanilla report! And at great personal danger - exposed to the hazards of all those piles of cookies... We salute you!

    Kate/Massachusetts

    Thanks for the shortbread recipe. It is now on my to do list for Christmas! I have also had great success with King Arthur recipes. One of my favorites would pair very well with your shortbread:
    http://www.kingarthurflour.com/recipes/soft-ginger-molasses-cookies-and-ginger-syrup-recipe
    I don't use the ginger syrup. I just make the traditional old-fashioned gingersnap.

    Robby

    Often the culprit when shortbread won't come out of a pan is that it has cooled too much and the butter between pan and cookie has started to resolidify. This can be remedied by putting the pan back in a warm oven for a couple of minutes to warm the pesky butter.

    This is more closely regulated now, but faux Mexican vanilla used to be made from the Coumarin plan. As in 'Coumadin', the blood thinner. Not a good thing. As I said, fairly rare now, but if you get the urge to buy at a roadside stand, at lease look the bottle over, or consider paying a few bucks more elsewhere. More tedious details available on Snopes.

    elizabeth a airhart

    mothers little baby loves shortin shortin
    mothers little baby loves shortin bread

    noonie

    GEt a dry jug for your vitamix and you could make your own rice flour!

    Amy Norris

    I find the Mexican vanilla to be very good in chocolate desserts, especially brownies, but like you, prefer the others when a pure vanilla flavor is desired.

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