![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I forgot to put the almond extract in my almond shortbread last night. Shortbread without flavor extracts is still good! It just tastes like butter. The butter flavor is maybe stronger than the almond one. If you're going almond, go ALL almond. Plain white shortbread can be butter-flavored and that's a great basis for thumbprint cookies and chocolate toppings and stuff.
Anyway, there's that traditional shortbread thing where you roll out a big sheet and score it and then cut it up afterwards, but I didn't want to do that because I wanted little bite-size cookies. I don't have a cookie scoop or a melon baller, so this is labor intensive - teaspoon, fingertip shaping.
The next thing I wanted to make are matcha cookies, which I usually make as shortbread with matcha powder, only yesterday for the first time (hilariously) I realized I could use a drop sugar cookies recipe. So I looked those up and browsed a few and that's what I'm going to do next. Hopefully then the butter will last another week until our next shopping trip. I do feel it's annoying using regular house sugar for garnishing sugar cookies, but our store here doesn't have the extra fine granulated kind that's supposed to be for decoration.
Today also marks the beginning of our lasagna experimentation. We're gonna play around with multiple recipes to determine our favorite. And we don't even have any red wine. Wish us luck. (I want to do calzones next but maybe not right now. We are almost out of flour and we're gonna have to bake bread a few more times before the next shopping trip.)
Anyway, there's that traditional shortbread thing where you roll out a big sheet and score it and then cut it up afterwards, but I didn't want to do that because I wanted little bite-size cookies. I don't have a cookie scoop or a melon baller, so this is labor intensive - teaspoon, fingertip shaping.
The next thing I wanted to make are matcha cookies, which I usually make as shortbread with matcha powder, only yesterday for the first time (hilariously) I realized I could use a drop sugar cookies recipe. So I looked those up and browsed a few and that's what I'm going to do next. Hopefully then the butter will last another week until our next shopping trip. I do feel it's annoying using regular house sugar for garnishing sugar cookies, but our store here doesn't have the extra fine granulated kind that's supposed to be for decoration.
Today also marks the beginning of our lasagna experimentation. We're gonna play around with multiple recipes to determine our favorite. And we don't even have any red wine. Wish us luck. (I want to do calzones next but maybe not right now. We are almost out of flour and we're gonna have to bake bread a few more times before the next shopping trip.)
