Monday, April 25, 2011

TWD - Cornmeal Shortbread Cookies

Hostess this week for our Tuesdays with Dorie group is Valerie and you can reach her blog to get the recipe by clicking on this link - http://unegaminedanslacuisine.com/ Valerie has a beautiful blog so you will definitely find it interesting.

Calling all TWD bakers for some help figuring out where I went wrong with these cookies.  I made the dough.  I put into a baggie and rolled out just to Dorie's instructions.  I put in the refrigerator for two days.  It was very easy dough to work with.  I took a ruler and I cut the cookies exactly to 1 1/2 inch square.  I thought they looked a little thicker than the 1/4 inch Dorie specified, so I did squish them out just a tiny bit more.   I pricked each one with the fork.  I cooked for five minutes less than the recipe called for.  They had all spread out, run together, and they are thin.  Not at all like the pretty squares in our book.  And the fork pricks were no longer showing so I added a few after they were baked.

I will say, I could have eaten the entire two cookie sheets of them in one sitting.  They are buttery, and sort of like a sugar cookie but not as sweet.  We really loved the taste. 

But I was very disappointed in their appearance.  Would love constructive feedback from you all!!

Hope you had a wonderful Easter holiday.  These were a great pick Valerie - thank you!

15 comments:

yummychunklet said...

These look tasty! I love most any kind of shortbread cookie.

Cakelaw said...

Yours look just like mine! I had one big cookie that I had to cut up into squares - but they sure tasted good.

Valerie said...

Your cookies look delicious, despite the spreading issue. Mine spread out a bit more than I had anticipated...next time I think I'll pop them back into the fridge after they have been sliced. I'm guessing the time they sat at room temperature waiting for their friends to be cut, may have been the cause of spreading (using a ruler takes a lot of time.) :D

Thanks for baking with me this week!

natalia said...

Cara Peggy, I'm the Spreader and I have no clue, maybe bake them frozen ? Love to you

Tia said...

i wish id made mine as thin as yours. nice job!
Buttercreambarbie

alvarosa said...

I was lucky this time and everything went fine, but many bakers seemed to have the spread-problem.
Some did cut them first and then refrigerated the cookies, maybe this works better? And I could imagine that the butter might make a difference (the degree of fat in it), but I am really no expert.

Judy said...

Wish I knew what caused the spreading problem. None of mine spread, and the second batch was warmer than the first.

Could be the butter. Could be they were over-mixed.

Bet they still tasted good, though.

Mary said...

I cut each batch of cookies and put the rest of the cut ones in the fridge...I didn;t get spreading this time but I had issues with it last time we did the espresso shortbread cookies. Spread or not, these are good.

Peggy the Baker said...

Mine didn't spread but I was really quick when cutting them. I think they tasted great no matter what shape they ended up!

Jaime said...

maybe try baking frozen?

also maybe your measurements were off? how are you measuring your flour? scooping? spooning? that might make a difference...?

Nicole said...

Yep, for a cookie I wasn't looking forward to making, I could have eaten a surprising number of these. They were so addictive.

Mary said...

A cornmeal sugar cookie sounds really good to me! Mine didn't spread at all and I didn't refrigerate them. Is it possible you used too much sugar. I don't think mne were that sweet. At least yours were edible, unlike mine!

TeaLady said...

It's the taste that counts, right. The look just fine to me. I loved thse because of the cornmeal. The little extra crunch ws just right.

Comfy Cook said...

A real beauty. Ready to be bit into and enjoyed....

Beth said...

I always think it's the taste that counts. Popping them in the fridge to set a bit sounds like a perfect solution.