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Chocolate Pinecone Shortbread Cookies

kirbiecravings.com · 2015 · 16 -18

Against 433 shortbread recipes

No salt, unlike 63% of recipes and less sugar than 76%.

See how all 433 shortbread recipes compare →

Get the method at kirbiecravings.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
  • Less sugar than 76% of recipes: 32% of the flour weight against the typical recipe's 40%.
Butter: 91%, 68th percentileSugar: 32%, 21st percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 8 oz unsalted butter (at room temperature)227 g
  • 2/3 cup powdered sugar≈ 80 g
  • 1/2 tsp vanilla extract≈ 2.1 g
  • 2 cups all-purpose flour≈ 250 g
  • 3 1/2 tbsp dutch processed cocoa powder≈ 19 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup powdered sugar≈ 60 g
  • approx 1 tbsp water≈ 15 g
  • 3/4 tbsp dutch processed cocoa powder≈ 4.1 g

flour 250 gbatter 578 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter91% · 68th percentile
  • Sugar32% · 21st percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
17 minutes
median 18 minutes

Keep exploring

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Nearest by baker's percentages: butter, sugar, starch, salt.

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