Rose’s shortbread (if there is such a thing)
Posted: 21 November 2013 03:57 PM   [ Ignore ]
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Hi, all!

I have placed a hold on Rose’s Christmas Cookies at my library, but it is currently checked out and not due back until 12/10.

If Rose has a shortbread recipe, and it’s not too burdensome to do so, would someone please PM it to me???

I’d sure appreciate it!  That said, if it’s long, etc., and you’d rather scan & email it to me, PM me, and I’ll give you my email address.

Of course, if you feel in any way this is an inappropriate request, feel free to ignore it—I am happy to delete the thread, as well, if it seems out of line to anyone in any way, so do speak up if you find it so!

Thanks!

—ak

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Posted: 21 November 2013 06:08 PM   [ Ignore ]   [ # 1 ]
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Hi there…

PM me your email address and I’ll send you the recipe in a Word document.  Because my cookie book is almost falling apart, I put my most favorite recipes into Word documents so I wouldn’t ever lose them smile

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Posted: 21 November 2013 06:34 PM   [ Ignore ]   [ # 2 ]
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Scottish Shortbread
RLB Christmas Cookie Book

Unsalted butter 10 oz (for individual rounds; 8 oz when making larger shapes)
Confectioners sugar 1 oz
Granulated sugar 1.75 oz
a/p bleached flour 12.5 oz

Food Processor Mixing Method:  Process the sugars for 1 min or until the granulated sugar is very fine.  Add the butter and pulse until the sugar disappears.  Add the flour and pulse until there are a lot of moist crumbly little pieces and no dry flour remains.

Mixer Method: whisk the sugars together.  Cream the butter in the mixer, add the sugars and mix until light and fluffy.  Mix the flour in two parts until it holds together.

Dump the mixture into a Ziploc bag and press it together; remove it from the bag and knead it lightly until it holds together.

If using full amount of butter, roll 2 level tsp of dough into a 1 inch ball; then flatten it with a press, glass bottom or fork.  Place about 1 inch apart on parchment lined sheets.
For larger shapes, use only 8 oz butter and using half of the dough at a time, roll or press into a round and mark the perimeter with a fork to create a traditional design.

Bake at 275 for 45 mins for smaller individual rounds, and 60 to 70 mins for 8” or larger rounds

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Posted: 21 November 2013 07:33 PM   [ Ignore ]   [ # 3 ]
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Thank you!!!!!!!

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Posted: 21 November 2013 08:16 PM   [ Ignore ]   [ # 4 ]
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Speaking of short bread, I found a recipe that uses corn starch and AP flour. I am tempted to try it to make some Alfajore Kisses. They are short bread cookies shaped like kisses but the size of a plum w/ dulce de leche filling. I tried this in a Peruvian bakery and loved them. Very good.

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Posted: 21 November 2013 09:44 PM   [ Ignore ]   [ # 5 ]
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http://www.youtube.com/watch?v=4N2iFtOyFgc

Here’s a video of Rose making her shortbread cookies, with the recipe at the end of it.  I should have done a bit more legwork before asking!!!

Speaking of short bread, I found a recipe that uses corn starch and AP flour. I am tempted to try it to make some Alfajore Kisses. They are short bread cookies shaped like kisses but the size of a plum w/ dulce de leche filling. I tried this in a Peruvian bakery and loved them. Very good.

Holy cow!  Did you find that recipe online?  Please post a link.  I’m going with plain ‘ol this time, but those sound amazing, and I’d love to make them sometime, too!!!  Thanks, PC!

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Posted: 22 November 2013 12:25 AM   [ Ignore ]   [ # 6 ]
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Hi Anne,

Here it is .. I have not tried this,  but of all the recipes that I have seen,  this is more like what I am looking for.  Since the dough does not spread like crazy,  I will shape them in to kisses, with the Dulce De Leche inside it while baking.  I am so determined to make the Peruvian style I have tried from a Peruvian bakery that is to die for..

http://www.test4thebest.com/2010/09/melt-away-alfajores-de-maizena-with.html

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Posted: 22 November 2013 02:18 AM   [ Ignore ]   [ # 7 ]
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Roxanne posted one here a few years ago:

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1484/P0/

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Posted: 22 November 2013 05:41 AM   [ Ignore ]   [ # 8 ]
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Thanks Charles, and thanks to Roxanne for her recipe. I make it a few times a year. I would make it more often but my waistline won’t take it. I love it paired with dark chocolate.

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Posted: 22 November 2013 01:52 PM   [ Ignore ]   [ # 9 ]
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Thank you all!

Ooooh, PC.  I am printing that one out for a deeper read this weekend!  The almond shortbread looks really good, too.  I will have to add that one to my “make this cookie” list, too.

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Posted: 22 November 2013 03:37 PM   [ Ignore ]   [ # 10 ]
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Hi Anne,

I was so inspired by you that I thought about shortbread cookies last night in my sleep.  When I woke up this morning,  I was so determined to
make Alfajore Kisses cookies, and I did (in SHOW AND TELL)..

I will post the actual recipe I used.

Thank U

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Posted: 23 November 2013 01:21 PM   [ Ignore ]   [ # 11 ]
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Jeanne - 21 November 2013 06:08 PM

Hi there…

I put my most favorite recipes into Word documents so I wouldn’t ever lose them smile

Yup useful I imagine.  My Cake Bible has fallen apart.  I have put it into a 3-ring binder (much in individual pages).  Meanwhile, I maintain an Excel file with many of the recipes (and calculations for different amounts).  I really love RHC in Kindle format because I can search for a recipe or ingredient. 

 

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So many recipes - so little time.

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