I think of it as a very rich food... it feels Christmasy, or at least wintery to me. Not that I've minded having it in summer, but it hasn't been particularly hot so far, either.

Good to know about the grainy texture.

Question for you, since you're experienced! ;) I don't know if I can get caster sugar here. Grinding down/blending regular sugar myself is out of the question. Do you think I could get away with using regular sugar? Anything in particular I need to do/be aware of, if using regular sugar? Idea... maybe let the mix sit 15 mins, so it can combine better, and then stirring again before baking?

Very nice! :D:)

waves

I'm from New York and I've never even heard of shortbread lol is it tasty

It is very tasty, markneil. :)
I hear you have great pizza there though.
I nearly got to NY. Was so close, but decided I couldn't deal with
it all being so busy when I was nearby. I stayed behind in D.C.
that day.

waves, sugar is sugar.
I think it would be fine.

Have you got a mortar and pestle? lol ;)

edited to add: waves, they may call it something other than caster sugar.
Castor or caster sugar or "superfine" sugar and I think it's confectionary sugar in some places.
(Not icing sugar though)

short bread cookies are wonderful.
I do love my mom's mexican wedding cakes though!
bizi

Hello, Mark! :)

If you like melt in your mouth buttery goodness... YES! It's heavenly. I think you can get Walker's Shortbread in the US -- it's a very well-known (and very good) Scottish brand and the packages have kind of a plaid pattern on them. Ok, wait, here is a pic of the packages:

http://www.theyummylife.com/blog/i/2088.jpg

There are many shapes -- I like the fingers (as in the lower of the two packages pictured). ;)

Also... Wiki on Walkers: http://en.wikipedia.org/wiki/Walkers_Shortbread

Definitely recommend you give it a try, but be careful: it can be addictive!

waves

Awwww. :hug: I had a "nearly" NYC experience too, lol. I was "in transit" in New York for a few hours. Saw bits of the inside of the airport (JFK). :rolleyes:

ROFL! No, but you see now, that's something I could acquire cheaply and easily. :D The elbow grease for grinding sugar on the other hand... ha! :rolleyes: Seriously, I researched this a little before, and people say to grind up sugar in the blender ... :eek: Not going to happen!

I'm relieved you think regular sugar should work. That's really what I was hoping for. Some internet sources boohoo it, and I suppose certain recipes truly require caster/superfine sugar to work, but perhaps not shortbread. I might do the letting it sit thing, and then restirring a bit. Just to be paranoid or whatever.

The thing is you see I'm not in an English-speaking country! I've got a possible translation from wordreference.com, but my mother says she's never seen any sort of sugar besides regular and icing, the latter being the powdery stuff -- no good. It might just not be used here. I could perhaps go to a shop that does cakes/pastries and describe it... they would know if it exists, where to get it, and the correct words, LOL!

But I am leaning on the easier sugar-is-sugar thing. I am happy with that! :) THank you! :)

waves

I had to google this to see what you meant. Looks very similar (a little larger) to some my mother used to make as well. I think we called them butter balls -- they are about the size of meatballs. These and the 'mexican wedding cakes' I found were made with the same base ingredients as shortbread, in about the same proportions... hehe.

waves

except moms had nuts in them. pecans I think....
bizi:)

Ours did too. I just don't consider it a base ingredient... :o

Mark,

Yes to the tasty.

http://www.ehow.com/facts_5809180_di...r-cookies.html
M