Ingredients
2 c. butter
1 c. sugar
4 c. flour
1/2 tsp. salt
1/2 tsp. vanilla
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream butter until almost white (about 10 minutes). Blend in sugar and beat vigorously. Stir in salt and flour in 4 parts, working into dough thoroughly. Add vanilla. Roll out dough or press into 9-inch square pan, cutting into squares. Prick each piece with fork tines. Bake at 300° for 20 to 25 minutes. Dough should turn golden, but not brown at all during baking. If baked in square pan, cut cookies again after baking and separate. Makes about 3 dozen.
“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