This is an excellent article- I'm just about to bake a gazillion Christmas cookies. Shortbread. I've done it for years and haven't been able to come up with a foolproof method to prevent the shortbread from spreading while baking. I've chilled the dough overnight, put the formed cookies in the freezer just before baking, not overworked the butter with the flour (don't use my hands much... rely on the food processor to initiate the mixing of flour, salt, sugar, then the cold butter). But spread they do- to varying degrees every time. Any thoughts on this? I bake the cookies with separation between them- the cookies are 1 inch by 2 1/2 inch rectangles, tops poked with fork. Thanks for anything you can share!
November 29, 2015 at 1:10pm