http://thelunacafe.com/cranberry-pistachio-candied-ginger-shortbread/ ... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley Sun, 20 May 2012 16:51:42 +0000 hourly 1 http://thelunacafe.com/cranberry-pistachio-candied-ginger-shortbread/comment-page-1/#comment-2082 Stacey Thu, 25 Feb 2010 15:40:42 +0000 http://thelunacafe.com/?p=6887#comment-2082 I made several of your cookies for the holidays (they were a big hit, BTW!), but didn't get to these. So, now I'm going to make them for a party. I would like to them them a bit ahead of time, and you note that shortbread cookies get better with age, but I wondered if the type of storage container would make a difference. Is a metal cookie tin necessary, or does a plastic container (e.g., Rubbermaid) do as well? Thanks! I made several of your cookies for the holidays (they were a big hit, BTW!), but didn’t get to these. So, now I’m going to make them for a party. I would like to them them a bit ahead of time, and you note that shortbread cookies get better with age, but I wondered if the type of storage container would make a difference. Is a metal cookie tin necessary, or does a plastic container (e.g., Rubbermaid) do as well? Thanks!

]]> http://thelunacafe.com/cranberry-pistachio-candied-ginger-shortbread/comment-page-1/#comment-1664 sms bradley Sat, 19 Dec 2009 07:03:59 +0000 http://thelunacafe.com/?p=6887#comment-1664 Actually, Ellana, the recipe is formulated so that you can add a few tablespoons of flour in the rolling and not adversely affect the texture of the cookies. Nevertheless, your cookies should work without any additional flour. The wonderful thing about this type of cookie is that they do taste better after a week or more of mellowing. Good luck! Actually, Ellana, the recipe is formulated so that you can add a few tablespoons of flour in the rolling and not adversely affect the texture of the cookies. Nevertheless, your cookies should work without any additional flour. The wonderful thing about this type of cookie is that they do taste better after a week or more of mellowing. Good luck!

]]> http://thelunacafe.com/cranberry-pistachio-candied-ginger-shortbread/comment-page-1/#comment-1659 Ellana Fri, 18 Dec 2009 19:32:22 +0000 http://thelunacafe.com/?p=6887#comment-1659 Thanks for the reply, I've got everything assembled to try again. I used King A. flour and measured properly and rolled out the dough between two sheets of parchment paper. I wonder if the addition of even a small amount of flour picked up during rolling might make a difference. I made the first batch on Sunday/Monday this week and they taste better today. Thanks for the reply, I’ve got everything assembled to try again. I used King A. flour and measured properly and rolled out the dough between two sheets of parchment paper. I wonder if the addition of even a small amount of flour picked up during rolling might make a difference. I made the first batch on Sunday/Monday this week and they taste better today.

]]> http://thelunacafe.com/cranberry-pistachio-candied-ginger-shortbread/comment-page-1/#comment-1621 sms bradley Tue, 15 Dec 2009 06:58:33 +0000 http://thelunacafe.com/?p=6887#comment-1621 Ellana, I rechecked the recipe just to be sure there isn't a typo that could have caused your issue. But nope, no typo. Did you measure your flour by spooning it into a measuring cup and then pushing off the excess with a flat edge spatula? Also, I specify King Arthur all purpose, unbleached flour. Is that the flour you used? It does seem odd to me that you were able to roll out the cookies with no flour at all. The dough is quite soft. In any case, you can add another 1/4 cup of flour to the recipe without altering the basic texture of the cookie. These cookies hardly spread at all for me. I'm not sure what happened here but try again. Ellana, I rechecked the recipe just to be sure there isn’t a typo that could have caused your issue. But nope, no typo. Did you measure your flour by spooning it into a measuring cup and then pushing off the excess with a flat edge spatula? Also, I specify King Arthur all purpose, unbleached flour. Is that the flour you used? It does seem odd to me that you were able to roll out the cookies with no flour at all. The dough is quite soft. In any case, you can add another 1/4 cup of flour to the recipe without altering the basic texture of the cookie. These cookies hardly spread at all for me. I’m not sure what happened here but try again.

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