have some left over chocolate ganache in the fridge and I thought I would either dip or fill (like little sandwiches) some shortbread cookies with it. Anyway, the thing about this recipe is, you whip the ingredients for a full 10 minutes until it's the consistency of whipped cream. I did that and wow, did the cookie dough look good and tasted good! Then I fill the pastry bag and start to pipe the cookies onto a parchment lined cookie sheet. Oh my word!!! It piped like a flippin dream! This was my new favorite shortbread recipe. (Did I mention that I had found this recipe on a very popular blog and hers looked PERFECT and she loved this recipe). I'm telling you, I was ready to consider this my "go to" recipe!!! The perfectness continued; they come out of the oven looking like a million bucks. Beautiful light brown around the edges and looking still swirled from being piped. I let them cool and then.....here comes the shocking part. I went to grab one of the cookies to taste it and it disinigrated in my fingers. Disinigrated I tell you! (don't know if I spelled that word right but you know what I mean). It literally felt like I was lifting a clump of sand. You know how when you reach into your flour or powdered sugar canister and you lift a lump but it's very loose lump so it just falls apart when you pick it up? That's how it felt. I have never seen anything like it in all the years I've been baking! So weird! I had piped 5 full sheets and for some reason I continued to bake all of them. Hoping for a different outcome. I just now got through throwing them all into the compost bin.
Please please tell me what in the hell happened!!! Has someone else experienced this? The ingredients were:
1 cup softened butter
1/2 cup powdered sugar
1 1/2 cups flour
dash of salt
vanilla or almond extract
These are very basic shortbread ingredients and I have made shortbread many times. The only thing different was the extreme mixing time. It's like they were ultra tenderized. I can't help but thinking if I had beat the dough maybe....4 or 5 minutes if they would be tender but not like sand. Any thoughts? I usually can tell when something I'm baking is going to turn out to be a disaster but this was so deceiving. I thought they were perfect all the way till the end!
I tried really hard to capture the "sand" like texture. Really! It was like "POOF" when you touched them! Unbelievable!