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?
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