Over the last year I've experimented with a number of cookie recipe's that call for "confectioner's sugar" to be used in the cream-with-butter initial steps. Among these have been Sables and chilled rolled cookies from a Pierre Herme book, a Payard meringue cookie recipe, and then a few different shortbread recipes. All the recipes have metric and cup conversions (I don't have a scale so use cup) , I think I'm creaming properly and trying not to overmix in the flour/dry ingredients. I'm using C&H Pure Cane Confectioner's Powdered sugar. Every time the cookies have in common this dry bordering on chalky crumbly texture that I don't care for, when they're supposed to be "light and delicate.". Any ideas as to whether it's a technique issue? Are French pastry recipes referring to some other type of sugar? Could it be in the ratio of ingredients?
American-made, nonstick, cast iron goodness
Today Only: A Free Gift with the First 150 Orders of Smithey Skillets
'Til Sunday! Treat Yourself to 20% off $100+ with code TREAT.
The Best Gifts for $50 or Less
Two Creative Holiday Trees
'Til Monday Only: A $99 4QT French Oven
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)