More Cookie Stamp Shortbread
Used Sierra Nevada high fat European style butter this time. The dough was easier to work, but whether that was due to the difference in butter, or to the fact that the butter was softer (I took it out in the morning), I don't know. Butter was unsalted this time, and I would add a pinch of salt next time.
Showing posts with label cookie stamp. Show all posts
Showing posts with label cookie stamp. Show all posts
Monday, April 9, 2018
Tuesday, April 3, 2018
2 April 2018
Shortbread Cookie Stamp Cookies
150g flour
100g butter
50g sugar
Cream butter and sugar, mix in flour. Knead til uniform and pliable. Let rest 30 minutes. Roll into 1" balls (for bison stamp) and stamp. Refrigerate 10 minutes or so. Bake at 325*F for 10-15 minutes, until just starting to darken.
I think I'd use 350*F next time. They were in the oven for nearly 30 minutes at 325*F, and I'm not certain that they shouldn't have been in a bit longer.
Yielded 14 bison cookies.
150g flour
100g butter
50g sugar
Cream butter and sugar, mix in flour. Knead til uniform and pliable. Let rest 30 minutes. Roll into 1" balls (for bison stamp) and stamp. Refrigerate 10 minutes or so. Bake at 325*F for 10-15 minutes, until just starting to darken.
I think I'd use 350*F next time. They were in the oven for nearly 30 minutes at 325*F, and I'm not certain that they shouldn't have been in a bit longer.
Yielded 14 bison cookies.
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