I’m a sick, sick girl
I just analyzed a gazillion different shortbread recipes that I harvested off the internet to figure out the average ratio of ingredients and the average time/temp combo.
All this because of a conversation with Nikki T regarding the quaint custom of the Cookie Table. Apparently, at Pennsylvanian weddings, one comes across tables full of multitudes of cookies and cookies and cookies. And cookies. Such glories!
I mean, in the South, we’ve got the groom’s cake, which is usually some sort of chocolate or Devil’s food…go figure. I’ve come across candy tables on Pinterest, but they seem more child-centered. Nothing like a table full of cookies. A veritable cookie banquet. (hee. very-TABLE.) I felt like Veruca Salt just pondering it – except I wanted that cookie feast, not the stupid bean feast she sang about. What’s up with a bean feast, Veruca, you freak?
So I felt compelled to contribute to the aforementioned Cookie Table. The percolation began. And ended quite quickly. Since declaring myself the Jammy Genius of our little group and Queen of all Canning (except the realm of blackberries, in which even mediocrity eludes me) and being flush with the CrackJam and the lovely nectar that is my Ginger-Lemon-Fig concoction, of course logic dictated that I should craft up some cookies with jam! On shortbread! Mixed with orange zest!
Yes. And there my search began for the optimum shortbread ingredient ratio. On a spreadsheet. On my computer. With actual calculations and removing recipes with anomalous ingredients. In the words of the Great Kate, Golly Moses!
Turns out the ingredient ratios for shortbread are within normal ranges across the board. The times and temps, however? Geez. Anywhere from 300˚ to 375˚* for anywhere from eight to 25 minutes. Which would yield me the perfect buttery soft cookie that was crisp enough to hold that lovely jam? How could I tell without tedious trial and error? So began the Shortbread Time Trials (with lime zest, since that was the only citrus in the house):
Like an OCD Goldilocks, I kept searching for the best combination. Too soft but oily? No. Good texture, but too soft to hold its shape? No. Crispy? No. Just…no. Until I found the JUST RIGHT combo.
Best temp/time for making shortbread for plain old munching accompanied by a glass of cold milk or a cuppa Earl Grey? 325˚ for 12-14 minutes. Best temp/time for making jammy windows? 325˚ for 18-20 minutes. In my opinion, the 350˚ trials proved too crispy-crunchy for me. Not a fan. If you’re all about the crispity cookie though, 14-18 minutes at 350˚ seems to be the optimum cook time.
I’ll post some pics actual Jammy Windows when I make them for reals…
*BTW, that’s Fahrenheit, y’all. I figured you’d understand that without me saying because I’m located in Texas and, well, baking cookies at 325˚ CELSIUS would be cray-cray fer totes. We want cookies, not charcoal.