http://righttruth.typepad.com/.a/6a0...75a7970d-800wi

LOL.

It crumbles because it is HARD.

LOL at thinking SOFT don't crumble.

SOFT only crumbles when it's been sitting around for too long and has gotten HARD.

And SOFT stays SOFT longer if you put it in a ziploc bag with a slice of a loaf of bread in it.

*Now looking for cookies in the kitchen*

Fuck me, I would kill for a Panera shortbread cookie right now.


To me, crisp = crunch. There is no "crunch" in what Belle described. When talking about a good shortbread cookie, I would call it firm, or perhaps dense. But crisp or hard.... no. They might be cohesive enough so that there is that snap when you break it in half, but the texture is not crispy nor crunchy.

I'll grant that crisp may not be the best word for cookies that aren't hard or soft. As I said earlier, I'm open to alternatives. Like you said with shortbread, it's not hard, but it's not soft either or it wouldn't snap.

I can think of lots of crisp things that aren't crunchy though.

But store-bought shortbread? Pale imitations.

I don't think I've ever had a shortbread as good as Panera Breads, and I've eaten a lot of cookies.

Pregnant lady is willing to be the judge in a cookie tasting contest. PM me if you'd like to mail me your submissions.

FYI, when I'm classifying soil in the field, and clay has a "snap" when it breaks apart, we call it "stiff."

^^ I began to quote you, but...

I found some semi-soft chocolate chip cookies. Not my preference but they did me well in a pinch.

Soft and warm, straight out of the oven. *purr*

Ok, I did think of one kind of cookie that should ALWAYS be soft.. Snicker Doodles! And you can really only find soft ones if they're home-made.

So I'm guessing you don't use ice a whole lot..

Or in TGIFriday's newest dessert! I can't remember what it's called exactly.. But there are big oreos, filled with ice cream, and topped with whipped cream and chocolate and caramel sauces. Mmm...

I'm not sure I knew you're pregnant. Congrats!!

As for Panera, pay me little attention on that one. I have semi-irrational issues with Panera. And I also have a pet peeve (again, perhaps semi-irrational) about the current trend in many chain bakeries (Panera and Whole Foods come to mind) of making things like cookies and scones so big that I think they lose their character.

On top of that, I guess I'm a bit of a (semi-irrational) snob when it comes to shortbread -- I've been baking shortbread for over 30 years. I don't think I've ever had a store-bought shortbread, even one I liked, that I thought could compare to homemade, unless the store in question was a good, local bakery that made them fresh. Good shortbread is made with nothing but butter (real butter), flour and sugar, with maybe a touch of flavoring such as vanilla or almond extract or citrus zest. For that reason, I don't think one can get the right delicate consistency for shortbread from a pre-made dough that places like Panera pretty much have to use.

But hey -- pregnant lady gets to eat and enjoy whatever makes her happy!! :D

A student just brought me the most delicious homemade shortbread.

I am so glad I don't live in Alabama. (http://www.aolnews.com/story/alabama...ts-to/2057161/)

I am eating it all now . . .