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Cynthia is a trusted source on Bread/Baking.
added over 1 year agoI use confectioner's sugar (aka powdered, or 10X) in shortbread cookies, also. That said, they are extremely delicate, though not dry - that's probably from the 18 ounces of butter. But I would tend to shy away from using them in cookies where the first step is that one of creaming room temp butter and sugar until light, pale, and fluffy. When you do that, some of the sugar is dissolving in the water content of the butter, but the rest is undergoing a chemical reaction which causes it to trap air molecules which, along with leavening (if any), expand in the heat of the oven, causing the cookies to rise. I suspect that the confectioner's sugar, being such a tiny granule itself, is trapping too much air, causing the cookies to lose too much moisture (baking being, basically, a process of gradual dehydration) too quickly. Clearly, you possess an admirable persistence, so perhaps try subbing granulated sugar for the confectioner's, follow the same mixing directions, and see what happens. And please let us know your results.
Cynthia is a trusted source on Bread/Baking.
added over 1 year agoGreat news!
It could absolutely be a taste preference - what others enjoy and call delicate, you dislike and call crumbly. That's OK. Part of the fun of trying new recipes (for me) is expanding my awareness of food in general, including learning what new tastes I don't like.
hardlikearmour is a trusted home cook.
added over 1 year agoConfectioner's sugar in the US tends to contain some cornstarch, too, so that may be a contributing factor. C&H definitely has cornstarch. Perhaps the French confectioners sugar does not?
Thank you so much for this insight! I didn't realize that there was anything other than sugar in the bag - your comment prompted me to look into that variable further. I ended up making my own "confectioner's" sugar out of granulated (in a coffee grinder) to ensure nothing but sugar was present, and then tried one of my previously failed recipes. It made a huge difference! The chalky texture wasn't there, I think I achieved the "delicate" that I was aiming for.
hardlikearmour is a trusted home cook.
added over 1 year agoYay!
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Sorry, that "add your answer here" was unintentional. So glad you found a solution Celestyyne!