PECAN SANDIE WEDGES

All On The Table Table Talk

For shortbread, buttery texture is everything, which is why most recipes limit the liquid they use and rely on eggs as the only binder. Bakers are hesitant to add water, which, when worked with flour, creates gluten. But dry shortbread dough is hard to...

Read latest Bon Appétit online.

Online newspapers at PressDisplay. Newspapers from United States
Newspapers in English