Of course they will be made through the rest of the year too!! I don’t to look at toothbrushes when I open my Smitten Kitchen email. I just did it until it was “light and fluffy”. I was looking for a coffee shortbread and google sent me here! Thank you for sharing this recipe! Could you press it into an 8 by 8 square cake tin to make a kind of shortbread in a pan that you then cut into pieces while it’s still warm? Add chocolate chunks and mix until just incorporated. Good initial flavor (I also used Heath Bar bits) but a bitter aftertaste. Sooo…the second time, I used TJ dark chocolate covered espresso beans to replace half of the chocolate. Of course, the quality of the chocolate is going to be a huge factor in the finished cookie, so I used Ghirardelli. I love shortbread cookies. Probably not. I’ve just made these and they are as wonderful as Deb claims. I also found that if you cut these on the thicker end, you taste the chocolate more and they become crispy crunchy on the outside with a pocket of soft on the inside. Whoops. Well, I made the recipe, but instead of instant espresso, used instant coffee. Simple but gorgeous , made a whole batch for weekend guests and they have gone down a storm !!! 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. After reading most of the comments, I made the recipe as written except used 2 tsp homemade bourbon vanilla. These. Stella Parks just posted about how wintry cold ingredients (butter, sugar, and flour) can cause problems for various baking projects. My only solution is to make them 1 1/2″ diameter, then 2 cookies it is, ’cause one is not enough. I use an oven thermometer and made sure it was at 350. Another winner Deb, thanks for sharing :). It was a thrill to see and hear you in perdon. Thank you for all you do, Deb – you’re a good egg. Well – delicious disaster. Results? The cookies are delicious, the texture is wonderful. Would you use baking wafers in these or would they be too uniform? I didn’t want to cut off the large list, so I’ve kept it, but I introduced a new newsletter a couple years ago that has very tasteful advertising and very little of it, and the content is much more curated. My big tip is to KNEAD THE DOUGH when it’s mixed but all super crumbly (which is mentioned by Alison). Ghirardelli Citrus Sunset. Thank you, thank you, thank you for this. How to Make Shortbread Cookies with Raspberry Preserves: Preheat Oven to 350˚ F. 1. Dec 29, 2017 - Can there be a cookie of the year? Except maybe the apron, I love to keep a perfectly ironed one to wear at dinner. When I realized I had all the ingredients for these delights in my pantry, I first thanked my lucky stars I could be called a food hoarder, and then got the butter out to come to room temp. I nearly burned out the motor with hard butter and cookies just didn’t work at all! Texture was incredible! Otherwise it’s yumm! dhyana rose — Yes, I think the powdered sugar contributes a lot to the delicate part. I’d image they’re traditionally used with more stiff doughs, however, which hold intricate shapes better. I am SO happy I did. Put the dough in the freezer for 30 mins and moved to the ‘fridge for another 45 mins before slicing the cookies. The next time I have access to my full kitchen (I’m living in West Africa right now) I’m going to give these a try. I chilled them in a square-ish log so I could slice and bake. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. This might be it — however, I’m loathe to suggest a higher weight for flour when 3/4 of the complaints in the comments are about the dough being too crumbly (1/4 are about spreading). I think the key to not getting crumbly dough is to beat the butter sugar mixture long enough. If I wanted to make a vegan version with earth balance for the butter, what would I do about the egg on the outside? Absolutely delicious! Here are some of the things I did that may have led to it?:. These are SO good! A little pressure, and the sugar embeds in the dough. I hardly consider that an adaptation considering it doesn’t alter the flavor profile in a significant way. I usually prefer the dough to the baked cookie and this is the first time that I can say that the cookie was just as good. I made these last week with Deb’s toffee recipe from the cookbook – omitted the espresso in the toffee (because I thought it might be too much), chopped up the candy, and added it in place of the chocolate chips. Coffee, butter, chocolate, what’s not to like. My logs are in the freezer right now and I haven’t decided if I’m going to bother with the brushing/ rolling yet. I will let you know how that goes. I read all the “I MADE THIS!” reviews and was thinking of not making these. Thanks! ‘course, it would just be easier to make them early and freeze them.! I did weigh all ingredients. (In my defense, the bag was opaque, and they FELT smaller in the store…?). It was a crumbly, messy, dry pile of dough. Refrigerated overnight and cut with a sharp serrated knife with no problem. The logs got quite hard in the fridge for 3 hours. How can I save a log that is very too much crumbly??? It crumbled to bits no matter what I did. These look mouthwatering. They cooled to perfect texture. I have made these several times, but i accidentally just made a double batch and forgot those extra two tablespoons of butter per batch. I’ve recently tried a couple of shortbread recipes, and though the flavor was awesome, I could not get either dough to come together. But if I didn’t, I wouldn’t h… I made them all into Camel shapes. I’m hopeful I can finesse the second batch. Anyone else remember that? My sister told me a few years ago that she uses salted butter in baking, and I started doing it recently. I have to admit, I was skeptical. The rolling of the dough while in a Ziploc is genius. MMMMM….. It’s worked beautifully! It seems most people who are having success in the comments are using a serrated knife. A second batch is just coming out of the oven now.. and I am truly amazed. They are firm enough to pack in a tin but manage to taste soft. Before making these, I read most of the comments. Argh – pea-size chunks? Hurrah! Was your butter too warm? The tiny chocolate bits are reminiscent of Everyone’s Favorite Dorie Cookie, the World Peace variety, but even cooler in this because they’re more contrasted to the cookie flavor. It was tough getting defeated but, I am so obsessed with making these that I got the ingredients again…. They also freeze beautifully. It did a great job with the butter being so cold. A scooped cookie (from shortbread dough that has been chilled) won’t spread very much, it might retain the scooped cookie shape too much. They’re very yummy both ways :D. LOVE them! Ok so I just tried to make this and the whole thing turned out in a crumbly mess. Thank you so much.. my friends are never going to believe I baked these. I transformed the dough into bars in an 8×8 pan, but they were too crumbly. And it worked. I wish I could include a photo here I was going to make yet another peppermint thing for a New Year’s party but these seem just right. I love salty and sweet, but found the salt almost overwhelming with the richness of the dough. Dough was still firm, but absolutely no crumbling and incidentally much less spreading than the first batch. For some reason, the Ghirardelli Toffee Indulgence got completely lost in the cookie. Thank you, I love science especially when it’s related to cooking and baking. That said, although mine sliced well, they did spread too much. I used a scale and use the gram conversion you provided, but I´ve just seen Alison do the recipe and she scoops the flour straight from the container, not spooning it, and she says her cups of flour normally weight 145 grams each, which would bring the total amount for this recipe to 326 grams instead of 295 grams. thanks! First published December 15, 2007 on smittenkitchen.com |, Dorie Greenspan’s Espresso-Chocolate Shortbread, http://community.livejournal.com/bakebakebake/821217.html#cutid1, http://dessertfirst.typepad.com/dessert_first/2006/09/my_favorite_coo.html, http://tomatoesforapples.blogspot.com/2009/06/peas-and-espresso.html, http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html, http://www.finecooking.com/item/5434/instant-espresso-powder, http://www.nytimes.com/2012/09/09/magazine/easy-variations-on-the-perfect-shortbread-cookie.html. Then chilled for 30 minutes before baking. I made gravlax – but sweets are ALWAYS the best in my book! And once wrapped, I was still pushing and holding the dough together to make it really solid. They are little different and delicious. Four years ago: Breakfast Slab Pie, Gingerbread Snacking Cake and Rum Campari Punch I sawed a few off the log tonight . The other log I froze. My very picky husband thinks they are absolutely wonderful. I’m still baking it all – short bread deconstructed! Baked and lovely. The second time I made them I used the same milk chocolate bar. Was able to form into logs without issue. A coffee-flavored chocolate chip shortbread cookie. I used half semi-sweet chocolate chips and half dark chocolate chips and gave them a quick chop so they weren’t chip-like. Chilled for almost 6 hours but won’t hold together. I followed directions exactly, weighed my flour per weight specified, used European salted butter (which came in a 227 g. Block and I added 28 g of unsalted to make up the difference). Thanks Deb. I froze one log for 30 mins and then baked – perfect with very little spreading. I tried to make these and ended up with a huge crumbly mess! the cookies came out great. These are more expensive to make if you use the quality ingredients, but hopefully I’ll eat fewer. I have no trouble with the recipe. Bites seem to dissipate in your mouth, but not so quickly that you feel you were shorted. I have made at least 20 recipes from this site over the years and they have all been wonderful so I will try again! I substituted the espresso with coffee flavoring, which is probably why the coffee is just a whisper of flavor. Regardless, press the crumbly bits into a disc shape and get it in the oven; they’re going to bake up deliciously. They are so so good! Deb, in your haste to get these into the oven you forgot to tell us when to add the egg. Occasion: Was visiting people at work and wanted to drop off some goodie bags! I wanted to try something different for Christmas, so I made these. I added toffee chips. I think weighing out the ingredients or being very careful about measurements is the key to getting the dough to come together instead of a crumbly mess. Comments and saw a lot of people are asking me what was them... 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