How Do You Like Your Vermont Shortbread?

I've always known that the two things that differentiate Vermont Shortbread Company's shortbread from traditional shortbread are: 1) the slightly chewy texture and 2) the fillings (do you know how many people ask me how we get the fillings into the center - gazillions!). 

I've always known that different ovens bake differently: each has its own unique hot spots, speed of cooking, air flow, etc.  I went through quite a time getting used to my Imperial commercial oven when I first got it.  I had been used to cooking in the tiny old Sears electric oven that came with my house.  And bless its electric heart, it gave me about 8 great years.

There are many factors that go into what our final shortbread product looks like:  who's doing the baking, weather conditions, temperature of the butter in the dough and planetary alignment.  Okay, I jest about the planets...but even after a decade of running this business, sometimes I just don't have any clue why the shortbread came out the way it did on some days! 

So, my question to you, shortbreadheads, is this:

How do you like YOUR shortbread?

• Do you like it doughy and soft through and through? 
• Do you like it brown and crispy all over? 
• Do you like it brown and crispy at the edges fading into a light golden chewiness in the center? (my personal favorite)
• Would you like it in box?  Would you like it with a fox?  (just testing to see if you're still reading...gosh, I crack myself up with my sophomoric humor sometimes)

There's no right or wrong answer here, I'm just polling my audience.  My guess is that most people like it on the chewy side, as Americans seem to be big fans of chewy cookies. 

I'm asking this question because recently I gave some "factory seconds" (overcooked and too brown on the outside, in my opinion) to Michael Adams of Eddie's Energy Bars.  His family liked them that way, but of course, they're not typical Americans (thank goodness). "Drat," I said to myself, "I coulda sold those suckers for $17 apiece!" 

Weigh in on the shortbread question of the day.  Unlike Burger King, I can't promise you can have your shortbread "your way", but we'll always do our best to make our customers happy.  So let me know what makes YOU happy. 

I'm happy you're here reading my blog...

Love,

Anniezee

Comments

[Michael at Eddiesenergy.com]

What would you consider a typical American? I know I am not one. I wonder how people like their energy bars...or mustard for that matter.

[Jenny Hermenze]

Of course I am a total food snob (well, I prefer to think that I have a well-trained palate,) but just as I think chocolate should be as dark as possible and coffee without additional flavors, shortbread should be browned, at least around the edges. The texture becomes crisp and the flavor takes on a caramel quality. Your shortbreads, as you pointed out, are especially nice due to the variation, from browned edges to (thoroughly cooked) chewy centers.

Milk chocolate, flavored coffees, underbaked shortbreads (or underbaked cookies of any kind) belong in the same class as blush zinfandel: treats strictly for beginners.

[Lori, DavisVA.com]

Your shortbread is my benchmark and to date, all others I've tried don't even come close. It's the chewiness which does it for me ...

Lori

[Chris]

I like a more crispy shortbread. I think that's why I love your little shortbites. They are a mouthful of pleasure. I would love them even more (is that possible?) if they were covered in milk chocolate.

[Dina at Wordfeeder.com]

I don't think I have a preference for soft vs. crispy. I do know that it's pretty cool to crack open a Fedex package and instantly inhale that FRESH BAKED shortbread aroma. My, my, my, but a gift like that makes me feel so fine!

(I suppose I was most excited to receive a little shortie pocket full of walnuts, cinnamon and brown sugar. Yummm.)