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Peppermint Shortbread Cookies

momontimeout.com · 2014 · 30

Against 433 shortbread recipes

No salt, unlike 63% of recipes.

See how all 433 shortbread recipes compare →

Get the method at momontimeout.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).
  • Butter in the middle half of recipes: 73% of the flour weight against the typical recipe's 81%.
Butter: 73%, 30th percentileSugar: 48%, 69th percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 ½ cups all purpose flour≈ 313 g
  • ¾ cups sugar≈ 150 g
  • 1 cup butter (cubed (and cold))≈ 227 g
  • 1 ¼ cups Andes peppermint crunch chips≈ 213 g
  • 1 tsp extract (vanilla, almond, or peppermint)≈ 4.2 g
  • red food coloring (optional)n/a
  • more sugar to coat cookies before baking if desiredn/a

flour 313 gbatter 906 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.

  • Butter73% · 30th percentile
  • Sugar48% · 69th percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
10 to 12 minutes
median 18 minutes

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

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