Are sugar-cookies the same as shortbread cookies?
No, sugar cookies and shortbread cookies are not the same.
Shortbread cookies have more butter than sugar cookies and do not have eggs or a leavening agent (such as baking powder) in them.
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Shortcrust pastry is a pastry that generally contains no leavening agent. Usually used for tart's or pies because of the lack of "rising" that happens with a pastry that uses leavening agents. The reason a shortcrust pastry would be used in shortbread is due to the fact that shortbread is a crumbly, usually semi-sweet cookie. If a leavening agent was used in abundance in a shortbread recipe the result would be a soft cookie and…
It depends on the kind of cookie. Some cookie boxes are filled by weight, not number, so you will see an "approximate number of cookies" listed on those boxes. Plus, the amount of cookies per box can change each year, to help keep the price from rising. The highest amount of cookies in a case of 12 boxes would be the Trefoils/Shortbread with an approximate count per box of 36 cookies. So there would approximately…
There are two different cookie bakers licensed by GSUSA to bake the Girl Scout cookies. Both companies bake a shortbread type cookie, but one company calls them Shortbread and the other company calls them Trefoils. There is also a slight difference in the ingredients. The Trefoils contain brown sugar and buttermilk, while those ingredients are not listed for the Shortbread.
Shortbread cookies can be made in a number of different ways. The basic recipe includes granulated white sugar, white flour and butter or another solid shortening. Different flavorings such as vanilla, almond and even chocolate may be added, but shortbread should not contain eggs or leavening such as baking soda or baking powder.
By 1951, Girl Scouts (GSUSA) were selling three varieties of cookies, including a cookie called Shortbread. At some point, one of the cookie bakers named gave the name "Trefoil" to their shortbread cookie. Currently, ABC Bakers uses the name "Shortbread" and Little Brownie Bakers uses the name "Trefoils".
In most recipes margarine could be substituted for butter, but not in the case of shortbread. Shortbread dough is designed to be as dry as possible; this ensures the crumbliness of the final biscuit. Margarine has a much higher water content than butter which will make the resulting shortbread much less crumbly than it is intended to be; it will become much more like a shortcrust pastry. Although the substitution should not make it revolting…
Most cookies are made with flour, butter or other shortening, and some type of sugar. Additional ingredients such as baking powder, eggs, and milk distinguish the various types of cookies, such as shortbread, bar cookies, or roll-and-cut cookies. Flavorings such as vanilla, cocoa or almond extract and additions such as chocolate chips or raisins or nuts provide endless varieties of cookies.
Many cookie recipes include eggs but others do not. The popular Chocolate Chip cookies, Snickerdoodles, and Brownies all contain eggs. But Snow Balls, Shortbread and No Bake Chocolate Oatmeal cookies do not. When considering store-bought cookies, you would need to read the ingredients listed on the package of each specific brand to know whether they have eggs in them.