I should be embarrassed to explain how I screwed up my shortbread
recipe, but it all turned out.

I started the dough when I was cooking my oatmeal. My brain was not
working properly. I knew the stuff is rich, glanced at the recipe and
cut a one cup slab of butter, chopped it up a bit with the knife and
then creamed it with the sugar. I knew I did not have enough flour for
two batches so I was just going to do one.

In a moment of doubt I glanced at the recipe and imagine it said 1/2
cup. Maybe I am more dyslexic than I thought and read the sugar amount
as the butter. At any rate, I figured I was committed to making a
double batch, for which I would need to get more flour.

I would have preferred to do single batches, but I didn't think it could
get a good even split on the creamed butter and sugar so I waited until
I got more flour.

When I got back with the flour I started scooping it into the creamed
stuff as my wife came into the room and I told her what had happened.
She asked some questions.. I lost count.

Okay... one cup of butter, one cup sugar,... there was 4 cups worth of
ingredients, so I had added two. I knew I had to reserve some of the
flour to be kneaded in later so I checked the recipe.... Crap. It was
supposed to be one cup of butter.

I figured the best way to deal with the clusterf*%k was to cream the
butter and gradually pour in some of the other half messed up
ingredients. Once I got the other bowlful of stuff nicely blended I
added the next cup and a half, reserving a half cup for kneading.
It was looking pretty good.

I split the dough in to and weighed to ensure they were evenly split,
wrapped them up and tossed them into the fridge to cool for a while.
The next step was to knead 1/4 cup flour into each batch. Roll them out,
cut the cookies and bake them.

I was expecting it to be a total failure. It didn't help to know that
freshly baked shortbread does not taste good. It takes a few days
before it matures. However, I sampled one and hoped it would not be
horrible and have to throw out the whole two batches. It was a great
surprise that it was delicious. I don't have to wait for the taste to
improve. This could possible be the best shortbread I ever made,
despite the comedy of errors.

On Sun, 18 Dec 2016 12:43:17 -0500, Dave Smith
> wrote:

Too bad you weren't able to write down the exact measurements and
method you used so you could re-create it in the future.

Doris
>

Dave Smith wrote:
> I should be embarrassed to explain how I screwed up my shortbread
> recipe, but it all turned out.
>
> I started the dough when I was cooking my oatmeal. My brain was not
> working properly. I knew the stuff is rich, glanced at the recipe and
> cut a one cup slab of butter, chopped it up a bit with the knife and
> then creamed it with the sugar. I knew I did not have enough flour for
> two batches so I was just going to do one.
>
> In a moment of doubt I glanced at the recipe and imagine it said 1/2
> cup. Maybe I am more dyslexic than I thought and read the sugar amount
> as the butter. At any rate, I figured I was committed to making a
> double batch, for which I would need to get more flour.
>
> I would have preferred to do single batches, but I didn't think it could
> get a good even split on the creamed butter and sugar so I waited until
> I got more flour.
>
> When I got back with the flour I started scooping it into the creamed
> stuff as my wife came into the room and I told her what had happened.
> She asked some questions.. I lost count.
>
> Okay... one cup of butter, one cup sugar,... there was 4 cups worth of
> ingredients, so I had added two. I knew I had to reserve some of the
> flour to be kneaded in later so I checked the recipe.... Crap. It was
> supposed to be one cup of butter.
>
> I figured the best way to deal with the clusterf*%k was to cream the
> butter and gradually pour in some of the other half messed up
> ingredients. Once I got the other bowlful of stuff nicely blended I
> added the next cup and a half, reserving a half cup for kneading.
> It was looking pretty good.
>
> I split the dough in to and weighed to ensure they were evenly split,
> wrapped them up and tossed them into the fridge to cool for a while. The
> next step was to knead 1/4 cup flour into each batch. Roll them out, cut
> the cookies and bake them.
>
> I was expecting it to be a total failure. It didn't help to know that
> freshly baked shortbread does not taste good. It takes a few days
> before it matures. However, I sampled one and hoped it would not be
> horrible and have to throw out the whole two batches. It was a great
> surprise that it was delicious. I don't have to wait for the taste to
> improve. This could possible be the best shortbread I ever made,
> despite the comedy of errors.
>
>
Now remember to write the exact recipe so you can do it again