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Shortbread cookies with icing sugar

peabee's picture

I am looking for a shortbread recipe that uses icing sugar. It has 1 lb unsalted butter, salt, AP flour, sugar and ?...just not too certain as the the amounts. With this recipe I whip it and use a pastry bag and a large star tip. I put them on a silpat and bake.  Very smooth and they just melt in the mouth...if that is what you like. I know that some like them crispy, but my family likes them melt in the mouth. :) 

macy's picture

(post #65976, reply #1 of 18)

These are called Melting Moments. The original recipe (from the Argo Company) calls for margarine, but I think butter will work just as well. This is the recipe I use when I want to get out my cookie stamps. If you skip the chilling step, the dough is probably soft enough to pipe. You could try chilling the dough on the cookie sheet before baking.


1 cup flour

1/2 cup corn starch

1/2 cup confectioners' sugar

3/4 cup margarine

Stir together the flour, cornstarch and confectioners' sugar. Beat margarine until smooth. Add flour mixture and beat until combined. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with lightly floured fork. Bake in 300ºF oven 20 minutes or until edges are lightly browned. Makes about 3 doz.

peabee's picture

(post #65976, reply #6 of 18)

Margarine, in Short Breads, Sacrilege!  Butter only!!! :)

macy's picture

(post #65976, reply #7 of 18)

Yep. I have to agree with you there :-)  I like to give a recipe as is, and let others make their own adjustments. Of course the original recipe even specifies their own name brand stuff---Argo and Mazola Margarine. They are not in the butter business, after all. Enlightened bakers know they can substitute ;-)

chiquiNO's picture

(post #65976, reply #8 of 18)

In culinary school they called these Sables.

Chiqui from way down yonder in New Orleans

 

macy's picture

(post #65976, reply #9 of 18)

Chiqui, how do Sables differ from shortbread, and how did you form the cookies in school? It seems to be a rather versatile dough. Thanks!

chiquiNO's picture

(post #65976, reply #14 of 18)

I think they were a bit softer....I have my old notebook somewhere with all my recipes from class.  When I get a chance I'll look it up.  They were piped out of a pastry bag with a star tip and a glaceed cherry half placed on the center of each!!


Chiqui from way down yonder in New Orleans

 

peabee's picture

(post #65976, reply #15 of 18)

That is how I do mine. With a cherry of coloured sugars or edible gold foil. The contrast of the creaminess of the cookie and the gold is very Christmas-y looking. I m going to start to bake them today. It is cold and snowy here, a good day to bake!! :)

macy's picture

(post #65976, reply #16 of 18)

I have seen cookies that look like that in the stores, but don't know anyone who makes them. Seems like a good reason to add them to my cookie tray. What size star tip would you use?

chiquiNO's picture

(post #65976, reply #17 of 18)

Med. size.

Chiqui from way down yonder in New Orleans

 

macy's picture

(post #65976, reply #18 of 18)

Thanks!

sashadog's picture

(post #65976, reply #2 of 18)

Hi Peabee!
This recipe is from the Best of Bridge...hope it's what you're looking for! I always bake this longer than the recipe suggests as I like them brown (sacre bleu!), but that's just me!

Ingredients:
1 cup butter
1/2 cup icing sugar
1 1/2 cups flour

Instructions:
Cream butter and sugar. Add flour and beat for 10 minutes. Drop from small spoon onto cookie sheet. Decorate with maraschino cherry pieces if you wish. Bake at 350 F. for about 10-12 minutes, until bottoms are lightly browned. makes about 3 dozen small cookies.
This recipe doubles well.

Be the change you want to see.
msm-s's picture

(post #65976, reply #3 of 18)

to you who posted recipes- do these cookies keep their shape well after baking? i have some press molds i'd like to use but need a good recipe that won't puff up and will hold design details.
thanks!


Edited 12/4/2006 11:05 am ET by msm-s

sashadog's picture

(post #65976, reply #4 of 18)

I've not put these through a press (just dropped by spoonful), but they hold the shape that they are dropped into without any problem and they don't spread much, either.

Be the change you want to see.
peabee's picture

(post #65976, reply #5 of 18)

As I said in the request for the recipe...I use a pastry bag and a star tip...they hold their shape very well. And they are oh so good. Melt in your mouth good! :)


Edited 12/4/2006 12:15 pm ET by peabee

Syrah's picture

(post #65976, reply #10 of 18)

Does it have rice flour or ground rice?

"god, I'd love to turn this little blue world upside down", Tori Amos

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

peabee's picture

(post #65976, reply #11 of 18)

Neither...just AP flour, icing/confectioners sugar, real butter, unsalted, and salt...I think that is it.  

deejeh's picture

(post #65976, reply #12 of 18)

It's the rice flour that gives them a bit of a crunch.  I think this variety with the icing sugar is meant to be 'melt in your mouth'.


deej

Syrah's picture

(post #65976, reply #13 of 18)

Sounds like melting moments in that case. I think I have a recipe at home.

"god, I'd love to turn this little blue world upside down", Tori Amos

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie