Comments on: What We Can Give

By: nancy

nancy — Tue, 12 Jun 2007 00:09:34 +0000

Yes, true! Also, bake in the oven’s center rack (not too high; not too low). Also, baking time may be as much as 20 – 22 minutes, depending on your oven.

By: Jackie Danicki

Jackie Danicki — Mon, 11 Jun 2007 20:52:04 +0000

I will add this tip which you gave me, Nancy, years ago, and which has made everything I bake so much better: If you don’t have heavy gauge cookie sheets (I now only have these; you can get Cuisinart or other good quality ones for not much money at all from TJ Maxx), stack two thin ones on top of one another. This stops the bottoms of the cookies from burning and being more done than the tops and insides.

By: nancy

nancy — Mon, 11 Jun 2007 19:15:02 +0000

I will write a column about shortbread in the future, with recipe(s), as well as a eulogy for the best I’ve had.
As for high-altitude baking: taking a quick look just now at some online tips, I would decrease the baking soda by 1/2 teaspoon, and the flour by 3 TB.

By: Elaine Ferguson

Elaine Ferguson — Mon, 11 Jun 2007 15:16:53 +0000

PLEASE share your shortbread recipe – I love shortbread SOOOOOOOOOOO much!!!!

By: Webutante

Webutante — Mon, 11 Jun 2007 13:07:00 +0000

If you bake even half as well as you write—and I know you do Nancy—then you’re a treasure beyond measure, m’dear! The cookies look so good that I can hardly bare to look at ‘em on an empty stomach…it’s not good to drool on one’s computer keyboard!

I’m not a baker myself, but a roaster….however, I love to recall the time I baked and assembled a birthday cake for my then, now erstwhile, husband during our first year of marriage. I pulled two layers of chocolate cake out of the oven, then lavishly frosted them layer on layer. I left the kitchen feeling quite pleased with myself. Upon returning to the scene of domestic triumph, I found the warm top layer of the cake had slid off its assigned perch, onto the counter, picked up speed, slid to the ledge and then became airborne until it landed on the floor below. The end of my baking story involved lots of paper towels, sponges, trash bags and soap and water. Ignominious comes to mind.

So I look up to bakers like you who have endured hardships and are now writing triumphantly here.

However, I still cook a mean brussel sprout that you will never be able to match no matter how hard you try. Na Na NA-NA NA!

By: USpace

USpace — Mon, 11 Jun 2007 01:36:52 +0000

Yummy, looks tasty…

terrorists
want milk and cookies
- price for peace
.

By: rebecca

rebecca — Mon, 11 Jun 2007 01:16:35 +0000

I live west of Denver, CO, more than a mile high! Any necessary changes to your CC cookie recipe for high altitude? Thank you…….Rebecca

By: Peg C.

Peg C. — Sun, 10 Jun 2007 23:17:03 +0000

I’m not a cook or baker but absolutely will try these. But what I’m really interested in is your shortbread!! I would kill for great shortbread. Martha Stewart did an extensive spread on shortbread in her mag a few years ago and the plain recipe was great. I’ve lost it.

I know what it is about recipes (my mother collected thousands) — they are the female version of patents. Most women want to be the keeper of something fantastic and the envy of all the other females. Sexist? Sure, and indisputable. (Of course, there’s the Soup Nazi, nothing female about him.)

The only thing I’m proud of is my guacamole, my own invention, and I’ve shared it with plenty of people, mostly co-workers. I agree we can’t have enough good food in the world.

By: Donald

Donald — Sun, 10 Jun 2007 20:47:11 +0000

Thank you for the recipe. I shall certainly try it. I am a hit-or-miss baker. My results are good about half the time. The rest is so-so, with an occasional disaster. More practice might make more perfect. I have tried for years to equal the best shortbread one finds only rarely. Consider being kind enough to share that recipe with all of us some day. P.S. I really enjoy your writing. Thanks.