Ingredients
1 c. or 8 oz. softened butter
1 c. confectioners sugar
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. salt
2 Tbsp. sugar
Method
Sources
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Gathered
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Heat oven to 325°. Beat butter with confectioners sugar until light and creamy. Add vanilla. Beat well. Sift together salt and flour and fold into butter mixture. Put dough on unbuttered baking sheet. Pat into circle 3/8-inch thick. Score into 8 or 10 wedges with sharp knife. Mark edges decoratively with fork. Bake 25 minutes until pale brown at edges. Remove from oven. Let cool. Sprinkle with sugar on top. Break into wedges. It's bad luck to cut shortbread.
“The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume.”
fat substitutes → affect → shortbread cookie attributes
“Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]).”
low-fat shortbread cookies → prepared using → combinations of carbohydrate-based fat substitutes and emulsifiers
“The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume.”
low-fat shortbread cookies → showed → higher moisture content, greater toughness, and lower specific volume
“Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]).”
low-fat shortbread cookies → prepared using → combinations of carbohydrate-based fat substitutes and emulsifiers