Pear shortbread bars ii
Bread
I have a kitchen scale but I never use it. I love to bake, and I'm well aware that REAL bakers use scales, but I thought of them as the province of those who were toilet trained at gunpoint. So even though I bought one (with the vague notion that one day I would learn to make macarons), it has languished in the pantry ever since. <br /> <br />Yesterday's New York Times article about kitchen scales opened my eyes. http://www.nytimes.com/2011/09/14/dining/tipping-the-balance-for-kitchen-scales.html?_r=1&hpw What did it was Deb of smittenkitchen's assertion that if you use a scale, every baking project can be done in one bowl with a spoon. No more multiple measuring cups littering the counter tops! <br /> <br />When I posted the pear almond shortbread bars, I made suggestions for making them nut-free, so I decided to post that recipe as well. I'm including weights as well as volume measurements. I prefer all purpose flour to white whole wheat in the pear filling--the white whole wheat overwhelms the pear taste in my opinion--but go with what you like. <br /> <br />
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