Friday, December 17, 2010

Push the Reset Button

Shortbread #4 is the same version as below, except using only 6 Tbl. corn starch and about 1/2 c. (?) or more ground almond meal, adding 1/2 tsp. salt and 1 tsp. vanilla. I pulled out of oven when it started to get golden. Cut while warm. Then dusted with powdered sugar while warm. This tastes very much like our family favorite, Almond Crescents, but easier to make in a 9 x13 pan!
Shortbread Try #3: This time I used the whole cup of cornstarch. Not even a "scant". Felt weird putting that much cornstarch in. I also added 1/2 tsp. salt since I used unsalted butter and we decided shortbread has to have salt to taste right.

It came out like this, but I put back in the oven to see if I could get it to cook a bit more after I cut it.

The edge pieces looked like this. The center ones were poofier.

I would have to say the flavor was good. I dusted with granulated sugar prior to baking. Recipe calls for powdered sugar dusting after it comes out of the oven, which tastes great too, we found upon our last test trial.

The cornstarch seems to make it taste a bit lighter and a bit crispier on the edge pieces, but seems to add a puffiness to the center pieces that is also nice.

Knitting along on the 1 x 1 rib scarf in between batches of Scottish Shortbread. Using O-Wool...easy knit, easy going...vacation pace!

Trying Scottish Shortbread Recipe #2: This one called for scant 1 c. cornstarch. I only had but a few tablespoons, so I threw that in, then added about a few shakes-maybe 1/2 c.- of ground almond meal for good measure. I also added in 1/2 tsp. salt this time, since I used unsalted butter. Kind of like a combination of our family favorite recipe for "almond crescents" mixed with the shortbread recipe below-minus, as I mentioned, most the corn starch!:

Baked as directed and here are the results, after shaking on the powdered sugar:

Mighty good, mighty good. Yes, indeed. I gained a pound just looking at them! I might try this one again after purchasing more corn starch and see how that turns out doing them again with the 1 c. cornstarch. The ground almonds are a great addition, by the way!

Pushing the reset button on life and going into Christmas baking mode around here....Recipe attempt #1 yielded a thin cookie. I used unsalted butter and therefore, it was not quite as salty as it probably should've been. I sprinkled granulated sugar over the top before baking. Here is how they appeared after being cut. Not too poofy. Might need to use an 8x8 pan to make double the poofiness.

The recipe I used was from here:

My husband was happy to test them out. We decided it needed the salt and maybe I would try another recipe until I hit it right.

And a bit of mindless easy knitting on a scarf using alternating colors of O-Wool. In a knit 1, purl 1 rib. I am slipping the first and last stitch of every 2nd row purlwise to have the edges look cleaner.

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