Erm, well, my version doesn't look exactly like the photo in the recipe, but mine are still yummy. If you like shortbread or shortbread-esque cookies, you might want to try this one with the whole wheat flour like I did. I don't know what the all-purpose flour version tastes like, but mine is strongly reminiscent of shortbread.
So yes, I used whole wheat flour for my cookies because I don't have any white flour on hand. That's the only substitution I made which is a good thing since there aren't many ingredients! The only drawback to the whole wheat flour is that it's somewhat difficult to discern when the cookies have baked enough. It's all very well to wait until they're golden brown, but if they start out brown, well... I ended up baking all of mine for about 14 minutes per batch.
This recipe is a great way to start using up the 2 lbs of butter that you discovered in the deep freeze while spring cleaning. I recommend the cookies and the cleaning!
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