Shortbread Cookies

[ChrisGreaves]

NOTE: This is an adaptation of a recipe that appeared in The Toronto Star Monday, December 02, 2013 in their Cookie Calendar section

Details here.
This is my first time EVER at making shortbread, so be gentle with me.
There just can’t be a simpler ingredient list than this:-

* 1 cup (250 ml) butter at room temperature.
* ½ cup (125 ml) icing sugar
* 2 cups (500 ml) all-purpose white flour

Mix the lot gently, using the wooden-spoon method or whatever. I ran my batch in my bread mixer for about four minutes.
Hand-roll into balls, palm-flatten onto a sheet of parchment paper.4
Thirteen minutes OR LESS in an oven pre-heated to 350° OR LOWER!
Yummy. Honest!

[Rudi]

Good one Chris.... I love shortbread cookies and didn't know it was so easy to make!
I might just give this one a try before Xmas. It looks simple enough.

BTW:

Mix the lot gently, using the wooden-spoon method or whatever.

I prefer the whatever method

[Skitterbug]

* ½ cup (125 ml) icing sugar

I will guess that icing sugar is what I know as powered sugar?
This recipe seems simple enough and laden with calories too! Ought to be good!

[Rudi]

I will guess that icing sugar is what I know as powered sugar?

Powered sugar...hmmmm that would be more like "Powerade" or Red Bull! I'd lighten up on the power and replace with powdered sugar!
I wouldn't like to see kids that are energized up on powered sugar....

[HansV]

ADHD?

[Skitterbug]

I will guess that icing sugar is what I know as powered sugar?

Powered sugar...hmmmm that would be more like "Powerade" or Red Bull! I'd lighten up on the power and replace with powdered sugar!
I wouldn't like to see kids that are energized up on powered sugar....

Hilarious!
Guess you realize I can't ty[e or spel..... Maybe I need some of the powered sugar in

Here's a link for the product I was thinking about!

[Rudi]

ADHD?

hyperactivity absolutely!

Skitterbug....that's not as bad as my spelling...

[capri]

to make a little bit nicer try adding an egg yolk.
Years ago Canadian Living magazine carried a recipe that came from Dundurn Castle (in Hamilton Ontario). I don't have the recipe with me but the egg yolk is what seems to make the difference. I have about a dozen different recipes for shortbread and always add the egg yolk.

capri

[Rudi]

to make a little bit nicer try adding an egg yolk.
Years ago Canadian Living magazine carried a recipe that came from Dundurn Castle (in Hamilton Ontario). I don't have the recipe with me but the egg yolk is what seems to make the difference. I have about a dozen different recipes for shortbread and always add the egg yolk.

capri

Is that only the 1 egg yolk based on the above recipe from Chris?
TX for the tip!

[capri]

Yes - 1 egg yolk for any recipe requiring around 2 cups of flour.

capri

[Rudi]

TX :)

[ChrisGreaves]

I will guess that icing sugar is what I know as powered sugar?

Well, Skitters, it's funny that you should raise this point.
In Saturday's Toronto Star a recipe for "Toasted Almond Clusters" calls for both "quick-dissolving super fine sugar" and icing sugar, so I guess those two are different kinds.
But see also my musings on "why?"; it is possible that some mother had run out of icing sugar and used q-dsf sugar as a substitute. Or vice-versa.

1215131208-00.jpg

[HansV]

Superfine sugar has crystals, although smaller than those of regular (=fine) sugar.
Icing sugar, aka powdered sugar or confectioner's sugar, has been ground to a fine powder.

I suspect that using only superfine sugar would work just as well in this recipe.