Okay...not a complete bust, but certainly not what I hoped for & planned on.
Let me clarify first: this is her newest shortbread recipe from the "this cookie changed my life" cookbook. Nancy already has a La Brea shortbread that is very similar to the one I've always used, but yesterday's attempt was with this new recipe.
Silverton is adamant about using quality, high-fat ratio butter (read: expensive, but I bought it), and then browning it, and then chilling said expensive butter and using TBLs of pure vanilla bean paste (which I did) and high oven temperatures reducing to low oven temperatures midway and flipping & rotating cookie sheets and chilling the dough, and then rolling out the dough and then freezing the dough...
...oops.
So...okay, I did ALMOST ALL THAT but chilled the prepped cookies for 2.5 hours in the refrigerator (instead of freezing for 1 hour) and then baked them. Which means it's NOT Nancy's fault that my cute, little, embossed-with-a-stamped-M dough literally melted into something that could be found on a Dali painting. By cutting away 50% of the melted edges, I rescued about a dozen very well-done pieces of shortbread. And it's good, but I won't go through this again.
Let me clarify first: this is her newest shortbread recipe from the "this cookie changed my life" cookbook. Nancy already has a La Brea shortbread that is very similar to the one I've always used, but yesterday's attempt was with this new recipe.
Silverton is adamant about using quality, high-fat ratio butter (read: expensive, but I bought it), and then browning it, and then chilling said expensive butter and using TBLs of pure vanilla bean paste (which I did) and high oven temperatures reducing to low oven temperatures midway and flipping & rotating cookie sheets and chilling the dough, and then rolling out the dough and then freezing the dough...
...oops.
So...okay, I did ALMOST ALL THAT but chilled the prepped cookies for 2.5 hours in the refrigerator (instead of freezing for 1 hour) and then baked them. Which means it's NOT Nancy's fault that my cute, little, embossed-with-a-stamped-M dough literally melted into something that could be found on a Dali painting. By cutting away 50% of the melted edges, I rescued about a dozen very well-done pieces of shortbread. And it's good, but I won't go through this again.
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