For the first time in maybe decades, I decided to make shortbread for New Year's, even though, like so many, I won't have any visitors to share it with.

Here's the strange part. The recipe (for children) said to turn the cookie sheet upside down first, because, it said, it would be "easier" to get the shortbread off that way, after baking. I don't know why it said that. I didn't need a spatula and I probably didn't even need to use the fork. (Maybe there was a little more butter in the batter than I realized?) At any rate, any recipe that calls for a cookie sheet generally doesn't result in a struggle! What gives?



Lenona.

On 2020-12-31 10:42 p.m., Lenona wrote:
> For the first time in maybe decades, I decided to make shortbread for
> New Year's, even though, like so many, I won't have any visitors to
> share it with.
>
> Here's the strange part. The recipe (for children) said to turn the
> cookie sheet upside down first, because, it said, it would be
> "easier" to get the shortbread off that way, after baking. I don't
> know why it said that. I didn't need a spatula and I probably didn't
> even need to use the fork. (Maybe there was a little more butter in
> the batter than I realized?) At any rate, any recipe that calls for a
> cookie sheet generally doesn't result in a struggle! What gives?
>


Beats the heck out of me why they would suggest turning the cookie sheet
over. Shortbreads are one cookie that don't even require greasing the
pan. However, it seems like an odd type of cookie to make at the last
minute. Shortbread cookies need to age for a couple weeks to age.

On Fri, 1 Jan 2021 00:10:19 -0500, Dave Smith
> wrote:

>On 2020-12-31 10:42 p.m., Lenona wrote:
>> For the first time in maybe decades, I decided to make shortbread for
>> New Year's, even though, like so many, I won't have any visitors to
>> share it with.
>>
>> Here's the strange part. The recipe (for children) said to turn the
>> cookie sheet upside down first, because, it said, it would be
>> "easier" to get the shortbread off that way, after baking. I don't
>> know why it said that. I didn't need a spatula and I probably didn't
>> even need to use the fork. (Maybe there was a little more butter in
>> the batter than I realized?) At any rate, any recipe that calls for a
>> cookie sheet generally doesn't result in a struggle! What gives?
>>
>
>
>Beats the heck out of me why they would suggest turning the cookie sheet
>over. Shortbreads are one cookie that don't even require greasing the
>pan. However, it seems like an odd type of cookie to make at the last
>minute. Shortbread cookies need to age for a couple weeks to age.

For a couple of weeks.

"Lenona" > wrote in message
...
For the first time in maybe decades, I decided to make shortbread for New
Year's, even though, like so many, I won't have any visitors to share it
with.

Here's the strange part. The recipe (for children) said to turn the cookie
sheet upside down first, because, it said, it would be "easier" to get the
shortbread off that way, after baking. I don't know why it said that. I
didn't need a spatula and I probably didn't even need to use the fork.
(Maybe there was a little more butter in the batter than I realized?) At any
rate, any recipe that calls for a cookie sheet generally doesn't result in a
struggle! What gives?

---

I've been making shortbread for years. I've never done that. There's so much
butter in shortbread, they won't stick.

"Dave Smith" > wrote in message
...
> On 2020-12-31 10:42 p.m., Lenona wrote:
>> For the first time in maybe decades, I decided to make shortbread for
>> New Year's, even though, like so many, I won't have any visitors to
>> share it with.
>>
>> Here's the strange part. The recipe (for children) said to turn the
>> cookie sheet upside down first, because, it said, it would be
>> "easier" to get the shortbread off that way, after baking. I don't
>> know why it said that. I didn't need a spatula and I probably didn't
>> even need to use the fork. (Maybe there was a little more butter in
>> the batter than I realized?) At any rate, any recipe that calls for a
>> cookie sheet generally doesn't result in a struggle! What gives?
>>
>
>
> Beats the heck out of me why they would suggest turning the cookie sheet
> over. Shortbreads are one cookie that don't even require greasing the pan.
> However, it seems like an odd type of cookie to make at the last minute.
> Shortbread cookies need to age for a couple weeks to age.

I disagree. Mine would never make it that long. Always eaten immediately.

How does aging improve them?

On 2021-01-01 8:46 a.m., Lenona wrote:
> How does aging improve them?
>

Yes. The first time I made my own I used my mother's recipe. I called
her up when I was done and told her that I was kind of disappointed in
them. They were not very good. She said it was because it was too soon
to eat them and said to put store them for a couple weeks. Sure enough,
they were infinitely better texture and taste after sitting for a couple
weeks.

On Friday, January 1, 2021 at 10:15:20 AM UTC-5, Dave Smith wrote:
> On 2021-01-01 8:46 a.m., Lenona wrote:
> > How does aging improve them?
> >
> Yes. The first time I made my own I used my mother's recipe. I called
> her up when I was done and told her that I was kind of disappointed in
> them. They were not very good. She said it was because it was too soon
> to eat them and said to put store them for a couple weeks. Sure enough,
> they were infinitely better texture and taste after sitting for a couple
> weeks.


Do you store them in a plastic bag, or what?

On Thu, 31 Dec 2020 19:42:44 -0800 (PST), Lenona >
wrote:

>For the first time in maybe decades, I decided to make shortbread for New Year's, even though, like so many, I won't have any visitors to share it with.
>
>Here's the strange part. The recipe (for children) said to turn the cookie sheet upside down first, because, it said, it would be "easier" to get the shortbread off that way, after baking. I don't know why it said that. I didn't need a spatula and I probably didn't even need to use the fork. (Maybe there was a little more butter in the batter than I realized?) At any rate, any recipe that calls for a cookie sheet generally doesn't result in a struggle! What gives?

I think maybe the reason for this is in case the cookies are a bit
crumbly. If the sheet is upside down, you can sort of "slide" the
cookies off without having to bend them slightly, which you might do
with a spatula if you were trying to get the cookies over the lip of
the cookie sheet.

I hope that wasn't too convoluted an explanation.

Doris

On Friday, January 1, 2021 at 1:00:47 PM UTC-5, Doris Night wrote:

> I think maybe the reason for this is in case the cookies are a bit
> crumbly. If the sheet is upside down, you can sort of "slide" the
> cookies off without having to bend them slightly, which you might do
> with a spatula if you were trying to get the cookies over the lip of
> the cookie sheet.
>
> I hope that wasn't too convoluted an explanation.
>

Sounds right, thanks!

Lenona wrote:
> On Friday, January 1, 2021 at 1:00:47 PM UTC-5, Doris Night wrote:
>
>> I think maybe the reason for this is in case the cookies are a bit
>> crumbly. If the sheet is upside down, you can sort of "slide" the
>> cookies off without having to bend them slightly, which you might do
>> with a spatula if you were trying to get the cookies over the lip of
>> the cookie sheet.
>>
>> I hope that wasn't too convoluted an explanation.
>>
>
> Sounds right, thanks!

strange to me, the shortbread cookies here are firm enough they
won't bend, but they don't really stick much either that you'd
need a spatula to remove them.


songbird

On 12/31/2020 10:42 PM, Lenona wrote:
> For the first time in maybe decades, I decided to make shortbread for New Year's, even though, like so many, I won't have any visitors to share it with.
>
> Here's the strange part. The recipe (for children) said to turn the cookie sheet upside down first, because, it said, it would be "easier" to get the shortbread off that way, after baking. I don't know why it said that. I didn't need a spatula and I probably didn't even need to use the fork. (Maybe there was a little more butter in the batter than I realized?) At any rate, any recipe that calls for a cookie sheet generally doesn't result in a struggle! What gives?
>
>
>
> Lenona.
>
I'm afraid I cannot answer your question because the only shortbread I
have ever made was not cookies on a baking sheet. It wa my Scottish
grandmother's shortbread cooked in a metal baking pan (9X9) that was
buttered. And of course there was lots of butter in the shortbread
itself. The only fork involved was to prick the shortbread to release
some of the steam. It was cut into 2 inch squares when it was done.

If you or anyone cares I'll dig out her recipe again and post it (again).

Jill

On 1/1/2021 8:46 AM, Lenona wrote:
> How does aging improve them?
>
It doesn't.

Jill

On 2021-01-01 8:57 p.m., jmcquown wrote:
> On 1/1/2021 8:46 AM, Lenona wrote:
>> Â* How does aging improve them?
>>
> It doesn't.
>

Mt experience and the advice of numerous site beg to differ.

On 1/1/2021 9:07 PM, Dave Smith wrote:
> On 2021-01-01 8:57 p.m., jmcquown wrote:
>> On 1/1/2021 8:46 AM, Lenona wrote:
>>> Â* How does aging improve them?
>>>
>> It doesn't.
>>
>
> Mt experience and the advice of numerous site beg to differ.
>
I'm only going by my experience with my grandmother's shortbread recipe
Then again, it wasn't cookies so there was no turned over baking
sheet. It was baked and cut into squares and stored in an air-tight
tin. All of it was always eaten before it was "aged".

Jill

On Fri, 1 Jan 2021 22:03:38 -0500, jmcquown >
wrote:

>On 1/1/2021 9:07 PM, Dave Smith wrote:
>> On 2021-01-01 8:57 p.m., jmcquown wrote:
>>> On 1/1/2021 8:46 AM, Lenona wrote:
>>>> Â* How does aging improve them?
>>>>
>>> It doesn't.
>>>
>>
>> Mt experience and the advice of numerous site beg to differ.
>>
>I'm only going by my experience with my grandmother's shortbread recipe
> Then again, it wasn't cookies so there was no turned over baking
>sheet. It was baked and cut into squares and stored in an air-tight
>tin. All of it was always eaten before it was "aged".

In Dave's company cookies age really fast.

"Doris Night" > wrote in message
...
> On Thu, 31 Dec 2020 19:42:44 -0800 (PST), Lenona >
> wrote:
>
>>For the first time in maybe decades, I decided to make shortbread for New
>>Year's, even though, like so many, I won't have any visitors to share it
>>with.
>>
>>Here's the strange part. The recipe (for children) said to turn the cookie
>>sheet upside down first, because, it said, it would be "easier" to get the
>>shortbread off that way, after baking. I don't know why it said that. I
>>didn't need a spatula and I probably didn't even need to use the fork.
>>(Maybe there was a little more butter in the batter than I realized?) At
>>any rate, any recipe that calls for a cookie sheet generally doesn't
>>result in a struggle! What gives?
>
> I think maybe the reason for this is in case the cookies are a bit
> crumbly. If the sheet is upside down, you can sort of "slide" the
> cookies off without having to bend them slightly, which you might do
> with a spatula if you were trying to get the cookies over the lip of
> the cookie sheet.
>
> I hope that wasn't too convoluted an explanation.

My cookie sheets don't have lips. They do have an angled, raised edge on one
side. If you put them upside down, they won't sit flat.

"songbird" > wrote in message
...
> Lenona wrote:
>> On Friday, January 1, 2021 at 1:00:47 PM UTC-5, Doris Night wrote:
>>
>>> I think maybe the reason for this is in case the cookies are a bit
>>> crumbly. If the sheet is upside down, you can sort of "slide" the
>>> cookies off without having to bend them slightly, which you might do
>>> with a spatula if you were trying to get the cookies over the lip of
>>> the cookie sheet.
>>>
>>> I hope that wasn't too convoluted an explanation.
>>>
>>
>> Sounds right, thanks!
>
> strange to me, the shortbread cookies here are firm enough they
> won't bend, but they don't really stick much either that you'd
> need a spatula to remove them.

Mine are never crumbly. I did make snowballs this Christmas but some without
nuts. One of those without nuts did crumble. The ones with nuts did not.
Snowballs are a form of shortbread.

"Dave Smith" > wrote in message
...
> On 2021-01-01 8:57 p.m., jmcquown wrote:
>> On 1/1/2021 8:46 AM, Lenona wrote:
>>> How does aging improve them?
>>>
>> It doesn't.
>>
>
> Mt experience and the advice of numerous site beg to differ.

Care to share a site? And maybe your recipe? I know there are many. Mine
generally have mainly flour and butter. A little sugar. I have made them
with whole wheat flour, oats, various flavorings., Etc.

When I worked at K Mart, I made cookies for Christmas. I started early
because I generally had a total of 7, brown paper grocery bags full. Some
were given as individual gifts, but I always put out two trays in the
employee lounge and refilled them throughout the day.

The shortbread were often drizzled with chocolate and sprinkles. I tasted
them when fresh, and also several weeks later off the tray in the lounge.
Both tasted the same.

What does need to mellow are fruitcake and fondant. Both of those improve
with age.

"jmcquown" > wrote in message
...
> On 1/1/2021 9:07 PM, Dave Smith wrote:
>> On 2021-01-01 8:57 p.m., jmcquown wrote:
>>> On 1/1/2021 8:46 AM, Lenona wrote:
>>>> How does aging improve them?
>>>>
>>> It doesn't.
>>>
>>
>> Mt experience and the advice of numerous site beg to differ.
>>
> I'm only going by my experience with my grandmother's shortbread recipe
> Then again, it wasn't cookies so there was no turned over baking sheet.
> It was baked and cut into squares and stored in an air-tight tin. All of
> it was always eaten before it was "aged".

I have made that kind and also the cookies. Neither needed to age.

"Master Bruce" > wrote in message
...
> On Fri, 1 Jan 2021 22:03:38 -0500, jmcquown >
> wrote:
>
>>On 1/1/2021 9:07 PM, Dave Smith wrote:
>>> On 2021-01-01 8:57 p.m., jmcquown wrote:
>>>> On 1/1/2021 8:46 AM, Lenona wrote:
>>>>> How does aging improve them?
>>>>>
>>>> It doesn't.
>>>>
>>>
>>> Mt experience and the advice of numerous site beg to differ.
>>>
>>I'm only going by my experience with my grandmother's shortbread recipe
>> Then again, it wasn't cookies so there was no turned over baking
>>sheet. It was baked and cut into squares and stored in an air-tight
>>tin. All of it was always eaten before it was "aged".
>
> In Dave's company cookies age really fast.

Not if Big Niece comes over!

On 2021-01-01 11:16 p.m., Julie Bove wrote:

>>> It doesn't.
>>>
>>
>> Mt experience and the advice of numerous site beg to differ.
>
> Care to share a site?

Since you won't use |Google because you prefer to remain willfully
ignorant....
https://www.google.com/search?q=agin...hrome&ie=UTF-8





> And maybe your recipe? I know there are many.


Yeah, right. I will post my recipe for you so that you can tell be the
reasons it won't work for you. There are three ingredients; butter,
sugar and flour.




> When I worked at K Mart, I made cookies for Christmas. I started early
> because I generally had a total of 7, brown paper grocery bags full.
> Some were given as individual gifts, but I always put out two trays in
> the employee lounge and refilled them throughout the day.
>
> The shortbread were often drizzled with chocolate and sprinkles. I
> tasted them when fresh, and also several weeks later off the tray in the
> lounge. Both tasted the same.

That's a curious twist. Yesterday you wrote " I disagree. Mine would
never make it that long. Always eaten immediately."

On Fri, 1 Jan 2021 20:19:19 -0800, "Julie Bove"
> wrote:

>
>"Master Bruce" > wrote in message
.. .
>> On Fri, 1 Jan 2021 22:03:38 -0500, jmcquown >
>> wrote:
>>
>>>On 1/1/2021 9:07 PM, Dave Smith wrote:
>>>> On 2021-01-01 8:57 p.m., jmcquown wrote:
>>>>> On 1/1/2021 8:46 AM, Lenona wrote:
>>>>>> How does aging improve them?
>>>>>>
>>>>> It doesn't.
>>>>>
>>>>
>>>> Mt experience and the advice of numerous site beg to differ.
>>>>
>>>I'm only going by my experience with my grandmother's shortbread recipe
>>> Then again, it wasn't cookies so there was no turned over baking
>>>sheet. It was baked and cut into squares and stored in an air-tight
>>>tin. All of it was always eaten before it was "aged".
>>
>> In Dave's company cookies age really fast.
>
>Not if Big Niece comes over!

lol

On 1/1/2021 11:28 PM, Dave Smith wrote:
> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>
>>>> It doesn't.
>>>>
>>>
>>> Mt experience and the advice of numerous site beg to differ.
>>
>> Care to share a site?
>
> Since you won't use |Google because you prefer to remain willfully
> ignorant....
> https://www.google.com/search?q=agin...hrome&ie=UTF-8
>
>> And maybe your recipe? I know there are many.
>
>
> Yeah, right. I will post my recipe for you so that you can tell be the
> reasons it won't work for you. There are three ingredients; butter,
> sugar and flour.
>

I'll post my grandmother's Scottish Shortbread recipe:

3/4 lb. butter
1 cup sugar
4 cups (1 lb.) all purpose flour
1/4 tsp. salt

Cream butter and sugar. Mix and sift together flour & salt. Stir into
butter and sugar mixture. Roll to 3/4 inch thickeness in a glass baking
pan. Prick with a fork a number of times. Bake at 275F until light
brown, about one hour. No mention of "aging" shortbread.

I have a note on this recipe that says Grandma pressed the dough into a
4x11" glass baking pan and smoothed the dough by rolling a drinking
glass over it before pricking the dough with a fork. The other note I
have says "can be rolled thick and cut into cookies, in which case bake
at 350F for 15 minutes." No mention at all about Leona's upside down
baking sheet.

Jill

"Julie Bove" wrote in message ...


"Master Bruce" > wrote in message
...
> On Fri, 1 Jan 2021 22:03:38 -0500, jmcquown >
> wrote:
>
>>On 1/1/2021 9:07 PM, Dave Smith wrote:
>>> On 2021-01-01 8:57 p.m., jmcquown wrote:
>>>> On 1/1/2021 8:46 AM, Lenona wrote:
>>>>> How does aging improve them?
>>>>>
>>>> It doesn't.
>>>>
>>>
>>> Mt experience and the advice of numerous site beg to differ.
>>>
>>I'm only going by my experience with my grandmother's shortbread recipe
>> Then again, it wasn't cookies so there was no turned over baking
>>sheet. It was baked and cut into squares and stored in an air-tight
>>tin. All of it was always eaten before it was "aged".
>
> In Dave's company cookies age really fast.

Not if Big Niece comes over!

lol

On 1/1/2021 7:03 PM, jmcquown wrote:
> On 1/1/2021 9:07 PM, Dave Smith wrote:
>> On 2021-01-01 8:57 p.m., jmcquown wrote:
>>> On 1/1/2021 8:46 AM, Lenona wrote:
>>>> Â* How does aging improve them?
>>>>
>>> It doesn't.
>>>
>>
>> Mt experience and the advice of numerous site beg to differ.
>>
> I'm only going by my experience with my grandmother's shortbread recipe
> Then again, it wasn't cookies so there was no turned over baking
> sheet. It was baked and cut into squares and stored in an air-tight
> tin. All of it was always eaten before it was "aged".
>
> Jill
>


Do you have that recipe to share?

On 2021-01-02 12:30 a.m., jmcquown wrote:
> On 1/1/2021 11:28 PM, Dave Smith wrote:
>> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>>
>>>>> It doesn't.
>>>>>
>>>>
>>>> Mt experience and the advice of numerous site beg to differ.
>>>
>>> Care to share a site?
>>
>> Since you won't use |Google because you prefer to remain willfully
>> ignorant....
>> https://www.google.com/search?q=agin...hrome&ie=UTF-8
>>
>>> And maybe your recipe? I know there are many.
>>
>>
>> Yeah, right. I will post my recipe for you so that you can tell be the
>> reasons it won't work for you. There are three ingredients; butter,
>> sugar and flour.
>>
>
> I'll post my grandmother's Scottish Shortbread recipe:
>
> 3/4 lb. butter
> 1 cup sugar
> 4 cups (1 lb.) all purpose flour
> 1/4 tsp. salt
>
> Cream butter and sugar.Â* Mix and sift together flour & salt.Â* Stir into
> butter and sugar mixture.Â* Roll to 3/4 inch thickeness in a glass baking
> pan.Â* Prick with a fork a number of times.Â* Bake at 275F until light
> brown, about one hour.Â* No mention of "aging" shortbread.

No need to mention what many shortbread bakers already know. I have
done a considerable amount of baking over the years and there aren't
many recipes that instruct you to eat things right away. One exception
would be Vichyssoise.

On Sat, 2 Jan 2021 10:45:33 -0500, Dave Smith wrote:

> On 2021-01-02 12:30 a.m., jmcquown wrote:
>> On 1/1/2021 11:28 PM, Dave Smith wrote:
>>> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>>>
>>>>>> It doesn't.
>>>>>>
>>>>>
>>>>> Mt experience and the advice of numerous site beg to differ.
>>>>
>>>> Care to share a site?
>>>
>>> Since you won't use |Google because you prefer to remain willfully
>>> ignorant....
>>> https://www.google.com/search?q=agin...hrome&ie=UTF-8
>>>
>>>> And maybe your recipe? I know there are many.
>>>
>>>
>>> Yeah, right. I will post my recipe for you so that you can tell be the
>>> reasons it won't work for you. There are three ingredients; butter,
>>> sugar and flour.
>>>
>>
>> I'll post my grandmother's Scottish Shortbread recipe:
>>
>> 3/4 lb. butter
>> 1 cup sugar
>> 4 cups (1 lb.) all purpose flour
>> 1/4 tsp. salt
>>
>> Cream butter and sugar.* Mix and sift together flour & salt.* Stir into
>> butter and sugar mixture.* Roll to 3/4 inch thickeness in a glass baking
>> pan.* Prick with a fork a number of times.* Bake at 275F until light
>> brown, about one hour.* No mention of "aging" shortbread.
>
> No need to mention what many shortbread bakers already know. I have
> done a considerable amount of baking over the years and there aren't
> many recipes that instruct you to eat things right away. One exception
> would be Vichyssoise.

You certainly have to let short-bread and the French equivalent sablés cool
thoroughly to set the texture properly. But aging? That's staling more
likely.

Taxed and Spent wrote:
....
> Do you have that recipe to share?

the only difference i'm seeing between what people have been
posting here is that our version uses corn starch.

when first brought up i thought it kind of odd, but it works.
it makes the dough inedible to me (which is probably a good
thing anyways) when raw.


songbird

On Saturday, January 2, 2021 at 1:04:06 PM UTC-10, songbird wrote:
> Taxed and Spent wrote:
> ...
> > Do you have that recipe to share?
> the only difference i'm seeing between what people have been
> posting here is that our version uses corn starch.
>
> when first brought up i thought it kind of odd, but it works.
> it makes the dough inedible to me (which is probably a good
> thing anyways) when raw.
>
>
> songbird
The use of cornstarch is intriguing. I'll have to try it. Thanks.

On Sat, 2 Jan 2021 15:15:07 -0800 (PST), dsi1 wrote:

> On Saturday, January 2, 2021 at 1:04:06 PM UTC-10, songbird wrote:
>> Taxed and Spent wrote:
>> ...
>>> Do you have that recipe to share?
>> the only difference i'm seeing between what people have been
>> posting here is that our version uses corn starch.
>>
>> when first brought up i thought it kind of odd, but it works.
>> it makes the dough inedible to me (which is probably a good
>> thing anyways) when raw.
>>
>>
>> songbird
> The use of cornstarch is intriguing. I'll have to try it. Thanks.

It lowers the strength of the AP flour in the recipe. If you use cake
flour, you probably wouldn't need to add it.

dsi1 wrote:
....
> The use of cornstarch is intriguing. I'll have to try it. Thanks.

google it, but if you want the recipe i can get it tomorrow and
post it. i'm pretty sure it came from a magazine article that
Mom came across. she likes them plain and with some chocolate
chips mixed in, i only like a few chocolate chips as i think they
dominate the flavor too much when too many are used. i prefer
them plain more than with anything on or in them. she will dunk
some half in chocolate too.


songbird

"Dave Smith" > wrote in message
...
> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>
>>>> It doesn't.
>>>>
>>>
>>> Mt experience and the advice of numerous site beg to differ.
>>
>> Care to share a site?
>
> Since you won't use |Google because you prefer to remain willfully
> ignorant....
> https://www.google.com/search?q=agin...hrome&ie=UTF-8
>
>
>
>
>
>> And maybe your recipe? I know there are many.
>
>
> Yeah, right. I will post my recipe for you so that you can tell be the
> reasons it won't work for you. There are three ingredients; butter, sugar
> and flour.
>
>
>
>
>> When I worked at K Mart, I made cookies for Christmas. I started early
>> because I generally had a total of 7, brown paper grocery bags full. Some
>> were given as individual gifts, but I always put out two trays in the
>> employee lounge and refilled them throughout the day.
>>
>> The shortbread were often drizzled with chocolate and sprinkles. I tasted
>> them when fresh, and also several weeks later off the tray in the lounge.
>> Both tasted the same.
>
> That's a curious twist. Yesterday you wrote " I disagree. Mine would never
> make it that long. Always eaten immediately."

Martha Stewart doesn't say to age them.

"Graham" > wrote in message
...
> On Sat, 2 Jan 2021 10:45:33 -0500, Dave Smith wrote:
>
>> On 2021-01-02 12:30 a.m., jmcquown wrote:
>>> On 1/1/2021 11:28 PM, Dave Smith wrote:
>>>> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>>>>
>>>>>>> It doesn't.
>>>>>>>
>>>>>>
>>>>>> Mt experience and the advice of numerous site beg to differ.
>>>>>
>>>>> Care to share a site?
>>>>
>>>> Since you won't use |Google because you prefer to remain willfully
>>>> ignorant....
>>>> https://www.google.com/search?q=agin...hrome&ie=UTF-8
>>>>
>>>>> And maybe your recipe? I know there are many.
>>>>
>>>>
>>>> Yeah, right. I will post my recipe for you so that you can tell be the
>>>> reasons it won't work for you. There are three ingredients; butter,
>>>> sugar and flour.
>>>>
>>>
>>> I'll post my grandmother's Scottish Shortbread recipe:
>>>
>>> 3/4 lb. butter
>>> 1 cup sugar
>>> 4 cups (1 lb.) all purpose flour
>>> 1/4 tsp. salt
>>>
>>> Cream butter and sugar. Mix and sift together flour & salt. Stir into
>>> butter and sugar mixture. Roll to 3/4 inch thickeness in a glass baking
>>> pan. Prick with a fork a number of times. Bake at 275F until light
>>> brown, about one hour. No mention of "aging" shortbread.
>>
>> No need to mention what many shortbread bakers already know. I have
>> done a considerable amount of baking over the years and there aren't
>> many recipes that instruct you to eat things right away. One exception
>> would be Vichyssoise.
>
> You certainly have to let short-bread and the French equivalent sablés
> cool
> thoroughly to set the texture properly. But aging? That's staling more
> likely.

Exactly.

On Saturday, January 2, 2021 at 9:01:58 PM UTC-10, songbird wrote:
> dsi1 wrote:
> ...
> > The use of cornstarch is intriguing. I'll have to try it. Thanks.
> google it, but if you want the recipe i can get it tomorrow and
> post it. i'm pretty sure it came from a magazine article that
> Mom came across. she likes them plain and with some chocolate
> chips mixed in, i only like a few chocolate chips as i think they
> dominate the flavor too much when too many are used. i prefer
> them plain more than with anything on or in them. she will dunk
> some half in chocolate too.
>
>
> songbird
I got the recipe down. It's dead simple. I like dead simple.

On 02/01/2021 23:15, dsi1 wrote:
> On Saturday, January 2, 2021 at 1:04:06 PM UTC-10, songbird wrote:
>> Taxed and Spent wrote:
>> ...
>>> Do you have that recipe to share?
>> the only difference i'm seeing between what people have been
>> posting here is that our version uses corn starch.
>>
>> when first brought up i thought it kind of odd, but it works.
>> it makes the dough inedible to me (which is probably a good
>> thing anyways) when raw.
>>
>>
>> songbird
> The use of cornstarch is intriguing. I'll have to try it. Thanks.
>
My mother used some rice flour in her shortbread, rather than cornstarch.

Dave Smith wrote: I have
> done a considerable amount of baking over the years and there aren't
> many recipes that instruct you to eat things right away. One exception
> would be Vichyssoise.

Correct me if I'm wrong but I don't think Vichyssoise should be eaten
right away either. Isn't it supposed to be pureed then chilled first?

I've made it a few times but I like it chunky and hot. No chilled soup
for me, thank you.

On 1/3/2021 1:51 AM, songbird wrote:
> dsi1 wrote:
> ...
>> The use of cornstarch is intriguing. I'll have to try it. Thanks.
>
> google it, but if you want the recipe i can get it tomorrow and
> post it. i'm pretty sure it came from a magazine article that
> Mom came across. she likes them plain and with some chocolate
> chips mixed in, i only like a few chocolate chips as i think they
> dominate the flavor too much when too many are used. i prefer
> them plain more than with anything on or in them.

I made a batch of CC cookies in the past year. I used the dough recipe
but left out the chocolate. They were very tasty.

On Saturday, January 2, 2021 at 11:38:36 PM UTC-10, S Viemeister wrote:
> On 02/01/2021 23:15, dsi1 wrote:
> > On Saturday, January 2, 2021 at 1:04:06 PM UTC-10, songbird wrote:
> >> Taxed and Spent wrote:
> >> ...
> >>> Do you have that recipe to share?
> >> the only difference i'm seeing between what people have been
> >> posting here is that our version uses corn starch.
> >>
> >> when first brought up i thought it kind of odd, but it works.
> >> it makes the dough inedible to me (which is probably a good
> >> thing anyways) when raw.
> >>
> >>
> >> songbird
> > The use of cornstarch is intriguing. I'll have to try it. Thanks.
> >
> My mother used some rice flour in her shortbread, rather than cornstarch.
I use to use rice flour with all-purpose flour to make waffles. It makes them lighter and crispier. If you you too much, it turns just plain weird. Some people use all rice flour and make mochi waffles.

On Sun, 3 Jan 2021 09:12:13 -0500, Gary > wrote:

>On 1/3/2021 1:51 AM, songbird wrote:
>> dsi1 wrote:
>> ...
>>> The use of cornstarch is intriguing. I'll have to try it. Thanks.
>>
>> google it, but if you want the recipe i can get it tomorrow and
>> post it. i'm pretty sure it came from a magazine article that
>> Mom came across. she likes them plain and with some chocolate
>> chips mixed in, i only like a few chocolate chips as i think they
>> dominate the flavor too much when too many are used. i prefer
>> them plain more than with anything on or in them.
>
>I made a batch of CC cookies in the past year. I used the dough recipe
>but left out the chocolate. They were very tasty.

So they weren't CC cookies.