Best Shortbread
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Appears in Cook's Illustrated November/December 2009, America's Test Kitchen TV
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal crumbly, evenly browned texture, we needed to take a step back in time.
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WHY THIS RECIPE WORKS
To produce a worthwhile version of a shortbread recipe, we found that “reverse creaming” (mixing the flour and sugar together before adding the butter) contributed crumbly texture. Cutting back on the butter gave us good butter flavor witho...
