Does powdered sugar have more cornstarch in it lately?
It seems to me that the last few years, the cookies I make with butter and powdered sugar are drier than they used to be. Is there more cornstarch and less sugar than in years past? Perhaps as a cost saving measure? Is there a standard or somewhere I can find out this information?
Specifiacally it was a shortbread recipe with butter,powdered sugar,vanilla,salt and flour. Simple recipe but the dough seems drier than in years past.
I never used to weigh ingredients so the suggestion to weigh ingredients is pointless right now as I'm comparing the recipe as it has always been and I have always made-and it is in cups and teaspoons.