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Re: ISO using shortbread cookie in recipe

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Posted by anna n on February 06, 2008 at 18:42:04:

In Reply to: ISO using shortbread cookie in recipe posted by Linda on February 06, 2008 at 11:27:07:

I would use them crushed as cheesecake crust.

: Hi everyone,
When I made my shortbread (using a trusted and proven recipe) I tried, for the first time, one of the high-end butters. It must have more moisture than the usual LandoLakes, as my first batch came out almost bubbly, and while they taste fine, I don't like the texture as a stand-alone cookie. They have been in the freezer since, while I'm trying to figure out where else I can do with them - crushed to make a base for a bar cookie or topping? Chopped as an add-in to a cookie? I don't know, so I'm looking for your ideas. Based on the cost of the high-end butter, I can't bear the thought of making these bird food! Thanks in advance for your ideas.

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: I would use them crushed as cheesecake crust.


: Hi everyone,
When I made my shortbread (using a trusted and proven recipe) I tried, for the first time, one of the high-end butters. It must have more moisture than the usual LandoLakes, as my first batch came out almost bubbly, and while they taste fine, I don't like the texture as a stand-alone cookie. They have been in the freezer since, while I'm trying to figure out where else I can do with them - crushed to make a base for a bar cookie or topping? Chopped as an add-in to a cookie? I don't know, so I'm looking for your ideas. Based  on the cost of the high-end butter, I can't bear the thought of making these bird food! Thanks in advance for your ideas.

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