Dec 1, 2017 - In my mind, there are few higher callings in the baking world than cookies, and simply no higher cookie callings than shortbread, so I cannot think of a better place to start my Week-O-Cookies… Not sure if I will be able to leave the 2 days though, maybe a few hours…. It’s worked beautifully! I didn’t have any issues. i want to try to make these!!! Good luck. Hi there. Am always on look out for the best chocolate cookie recipe and this just might be it! But, I have a question. I’d like to try it again with the real espresso powder to see the taste difference, but in a pinch, I think this is a decent solution. At the very end of the ice cream recipe, she says, “Note: If you serve with espresso-chocolate shortbread cookies, your friends might never leave. The chocolate chunks made it hard to slice the log in pretty, even cuts. Best.Cookies.Ever. A handheld mixer got us nowhere so we creamed by hand FOREVER and needless to say it never got fluffy. I did chop the chocolate well, but might be better and easier to chop the chocolate finely in a food processor. I did not time how long I mixed but just kept going until it was really light and fluffy. I weighed everything and used European butter, so I’m thinking it might have something to do with not creaming the butter and sugar long enough. The NYTimes version has an interesting note: https://cooking.nytimes.com/recipes/1019152-salted-chocolate-chunk-shortbread-cookies. Your email address will not be published. it’s so good! I refrigerated it for 24 hours as it’s summer in NZ and the humidity is ruining my baking and I was glad I did! Comes together like dough for me, very little spreading. Just in case you wanted to ammend the recipe with that information in mind. They came out a greasy, spread-y mess. So, I made these the other night and everything worked perfectly. Crumbled like crazy, did not hold shape, I did everything exactly as specified in recipe down to best ingredients, 255 grams of premium salted Irish butter and still had to cobble the pieces together and they are a mess. Ugh – I’m such a dingbat. We had them toasted this morning and he said he needed orange juice with his second one because orange juice is so good with blueberry muffins. This may get buried because it’s an old post, but is the butter fridge-cold instead of the more usual room temp? A lot.) The crumbliness is what makes the layers of butter, flour and sugar create such a yummy dough. The thing that made it all come together I think was hand mixing (or kneading) the flour with the butter/sugar. I am SO happy I did. It does smell divine, though. I don’t have a stand mixer, so I combined everything in a food processor, which made it so easy to thoroughly whip up the butter in no time (and saved so many dishes — highly recommend this method!). Thanks! If I wanted to make a vegan version with earth balance for the butter, what would I do about the egg on the outside? In fact, the cookies received far more kudos than the ice cream! You want it to retain that circular shaped. I routinely make cookies similar to this – cookies shaped into logs, rolled in something, then sliced and baked – and I never use an egg wash. Lime pistachio thin cookies get rolled in chopped pistachios when the dough comes out of the bowl; logs of refrigerated sablé dough get rolled in coarse sugar as is. For some reason, it’s taken me a long time to write. I used a stand mixer. Not sweet at all. But it’s in the works and I’ll get it up as soon as possible! I’m taking some over to my neighbors, who had storm damage to their house while out of town, right now. Line a baking sheet with parchment paper and set aside. I weigh all my ingredients. Chapter 2- 2 hours later; feeling more smug as I easily slice through the log. The trick does seem to be letting the dough chill for 24 hours. Also the cookies need salt… I will add about a/14 tsp next time. No good. They came out good, but they don’t taste of coffee at all. I have come in search of a cookie from a Christmas collection years ago,20? A simple shortbread – yet, thinner than the norm and cut into uniform shapes, baked till just turning brown at the edges, cooled and sandwiched with a filling of melted semi sweet chocolate, mixed with instant coffee till smooth-the coffee is mixed with a small amount of H2O. I actually found it easier to cut with butcher knife then serrated knife. They’re even better when completely cool, but we had a crowd and munched them all warm. Ati — The chilling helps you roll it out. Sotto voce: These cookies…and the method…oh my goodness. I’m not Deb (OBVIOUSLY) but I always use Gold Medal bleached all-purpose flour. Dec 29, 2017 - Can there be a cookie of the year? The crunchy/salty combo won over even diehard choc-chip fans like me. I think I will try with much softer butter next time and see. Cooling now. I bought fancier butter but while they’ll taste better I don’t think that likely was what made it better. I’m mildly confused by the instruction for the butter to be cold. I understand why people have advertising on their pages, it’s a fact of life now – everybody’s got to make a living….. but on your emails TOO? Any ideas? I made them 3x and in the last batch, switched out 1/3rd of the butter for brown butter. These were bland and not very good at all. And anything with toffee has my undivided attention! Get free recipes sent straight into your inbox! You didn’t perhaps put the egg *in* the dough, did you? Best, Janet p.s. I didn’t want to throw away the mix, so I formed those into mutant cookie creatures that aren’t very pretty but still taste good. They came out AMAZING. I really want to try again!!! Mine turned out kind of square, but that’s ok! Thanks Deb! But if I didn’t, I wouldn’t h… Love just the hint of chocolate. Great blog. It makes things so much easier for me because as a European the American measuring system can sometimes seem a bit baffling. gelt and chopped it too and I can’t say for sure that it’s the blobs of gelt, but there are a few cookies where the chocolate seems to have liquefied, flattening the cookie a bit more. For those that don’t have (or want to buy) espresso powder, the iced coffee concentrate on this site works wonderfully. Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. Had very few problems with it crumbling when sliced. Has definitely become my go-to cookie to make! Unless you cover it in granulated sugar just after baking of course. Any suggestions and help would be much appreciated! It mixed into big clumps, was easy to squeeze into a log. These look so delicious and the Toffee is a great idea. Was initially worried I had left it too long, but no! I wanted to say that these are good questions! These do taste much better after a few days. I would like you to know that if you’re buying European butter (and oh, if there was ever a time to splurge on it, it is here) in European packages, most will come in 250-gram blocks which is (drumroll) within 5 grams of what you need here and the recipe works perfectly even without this 5-gram pat of butter. I can’t wait to go off my diet and make these. I just ate the last cookie today from the batch I made in December. I left the rolls in the fridge for 24 hours. My mom made the dough two days ago and left in my fridge; she used half white and half dark chocolate chunks and sucanat instead of usual brown sugar. I forgot to note that I chilled these overnight in the fridge. I made these before last Christmas. I wish I had checked this blog yesterday!! These are some of my favorite Christmas cookies! Next time I’ll just follow the recipe!!! I tried the Rugelach pinwheels but I think I let the dough soften too much because I had to basically mush them together. And I ate them all. Other options could include using mint chocolate chips or adding mint extract, almond extract, or even orange zest. Also I get to skip the egg coating with sugar bit because I find the cookie plenty sweet on its own. Can’t wait to try them. And I found that freezing my slices for ten minutes before baking was an enormous help for the spreading problem. New here? I made the dough last night, left them in the fridge over night and baked them this morning. So…would they be as good with unsalted butter? I prefer a thick, substantial shortbread. The family agreed, but every last cookie was eaten quickly, so it wasn’t like anyone was actually complaining. it’d probably be better if i used a home made chai spice, but that’s for another day :). one last thing, i didnt have a ruler so i couldnt really measure when rolling, i just rolled the dough out to fit the edges of the bag, which is a little bigger than you recommended. No I didn’t. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. I really think there’s something to it for tastes like mine, where I want all things to taste more buttery and more salty. I couldn’t find instant espresso, so I used real espresso but only used half. i usually put egg into the mixture. Should work, though they may not look as pretty. I’m not a shortbread cookie person but when I saw this recipe, I just knew I had to make this over the weekend for family and friends. The bottoms after they are scrumptious and look just like the picture went... 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