Agree that chilling the dough makes all the difference. Turned out perfectly. Baked a few and froze the rest for later…Thank you, Deb!!! Going to roll them in espresso sugar. https://www.dailycal.org/2018/02/19/recipe-shortbread-cookie-broke-internet I didn’t use “European” butter, just Trader Joe’s salted butter, These are a great alternative to typical chocolate chip cookies. They turned out really good. Ghirardelli Citrus Sunset. Benefit will be more cookies per batch. I intend using Tipperary Co-op Butter to make these tomorrow. This shortbread looks fantastic! At first I thought they were a tad too soft and delicate, but after nibbling a couple more, I have to say they’re starting to grow on me. o triple checked my recipe. So I was searching for a new ice cream recipe to make for tomorrow’s Labor Day BBQ and found your Butterscotch Ice Cream (Done. 1/2 teaspoon pure vanilla extract Just tasted one out of the oven – delicious. Hungry over-worked medical residents? They also weren’t very sweet. I used a little extra course sea salt as well to compliment the toffee bits. I made these last night to take to dinner at a friend’s house–they turned out great! It’s worth a try. So I tried to compensate by sprinkling extra sea salt. Happy New Year! Now fixed! She says she’s always found chocolate chip cookies to be “deeply flawed” — “too sweet, too soft, or with too much chocolate.” She thinks “there’s a lot of room for improvement.” I am that scream emoji. The dough came together beautifully and the cookies have an incredible texture. Next time l just roll in sugar. 1 tablespoon (15 ml) boiling water Going to bed now so I don’t eat all of them. Everyone was blown away by the taste and texture! Yes, Deb – I usually prefer recipes where I can just scoop up a ball, roll it in my hands and then squish it down a bit! I used chocolate chips when I made these today because I didn’t have any chocolate bars in the house. While the chocolate chunks were a nice look, the actual chopping of the chocolate was not fun and made a huge mess. I’m baking at 7,000 feet elevation so take this with a grain of salt, but I made a few adjustments and they were successful. I was lucky enough to read it the moment it was ready and it instantly became a favorite. Trader Joe and I are close friends. If it starts cold, how is it supposed to get fluffy quickly? It is so imprecise and in baking can only ever cause problems. What is your favorite flour for cookie baking? Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. The crunchy/salty combo won over even diehard choc-chip fans like me. Adding liquid could make a too wet dough that will spread. Make sure to still get the sugar/butter mix light and fluffy before you add the flour. I ended up nuking the dough in the microwave for 45 seconds to get the butter to melt a little so that I could – sort of – mold the dough into logs. Saw on Alison Roman’s Instagram stories today that she recommends softening the butter if you’re using a hand mixer and also mixing in the flour by hand). The egg/sugar on the edges makes for a chewy/crunchy finish. And I ate them all. The texture was off on the first batch because of this. Made these tonight and was worried because my dough wasn’t really dry or crumbly. Michelle — I’m not sure what went wrong–mine weren’t overly dry, certainly no more dry than a regular shortbread and thought they are not cloyingly sweet, I certainly didn’t find them lacking in sugar so… your guess is as good as mine. Deb, see Olga Massov’s blog post about this. I used a stand mixer and beat the heck out of the sugar/butter/vanilla mixture until it was light and fluffy. One year, my Aunt Marion offered to help in making a double batch. They were so crumbly/dry that most of them didn’t stick together. (Each week has a theme.) Making these tonight with Heath toffee and chocolate bits. Maybe my ingredients are moister because I live in Seattle? So late to the party on these, but I finally made them yesterday. YUM! For sure a must try. It is 1 CUP not 1 stick. This Passover, confronted with more terrible dessert options, I decided to swap out the flour in this with matzoh cake meal. But man are these divine! I’ve got a convection oven; if using the convection (at 300) do I need to rotate the pans? She says that it’s not, in fact, bleached but a bit of marketing that makes unbleached sound better (I’m paraphrasing but find this fascinating). I whipped these up last night and just baked them off this morning. These seem for all the world like a blond version of Dorie Greenspan’s world peace cookies (which we love in my house). Only I would like a more defined coffee flavour. These are definitely addictive! I will make them again for many other occasions. I think it’s the sugar that made the difference TBH. I made these two days ago with 2 sticks of Finlandia butter, didn’t add the little extra. I also just made these and they are delicious! The shortbread looks so yummy, love it with chocolate chips :D. Okay, these are delicious!!!! I made these for a New Year’s Eve party and the dough was so crumbly that I added 4 teaspoons of water before resting it as I couldn’t risk it failing. One question – what’s the purpose of poking them with a fork? The original video from Allison says to use cream if you’re allergic to egg. With good Irish butter even. The quicker and harder I did so, the less it wanted to crumble apart. Because of the issues with the first log spreading and being undercooked, I cut log #2 a bit thinner and chilled the tray for 15 mins before baking them off for 17 mins. Hi Sandy – no, I’m delinquent on that post. Thanks for the recipe! Last night, I made made four different types of Christmas, AKA Holiday, cookies, one of which was the espresso chocolate shortbread cookies. I did beat the butter and sugar for a full 5 minutes in the kitchenaid. It cut easily, the dough tastes amazing and they are in the oven smelling terrific. Add flour to creaming mixture in 1/2 cup amounts, scraping down occasionally & dough starts to come together in big clumps, stop. Roman instead took all of her favorite parts of classic chocolate chip cookies to invent something else entirely. Still looked a little undercooked, but it wasn’t and tasted much better than the first. I have made these 4 times (once from here, twice from Alison’s cookbook, and then once more from here), and it was only on the 4th time that I did NOT see spreading. These are so awesome! I had a little bowl of sugar to make sure the slices were nicely coated after the cut. It might have a weaker, or less pure flavor however, so I would try to find something better than Sanka, you know? I made them as Christmas gifts for family and friends but I’m now regretting not making more for myself! I thought you might find the trivia regarding the book sales at Omnivore bookstore in SF interesting. I chilled the dough for several hours, always did it overnight before. You’re just going to beat it until smooth/fluffy. But since I seem to have been losing my sweet tooth I am sorry I want to try the other. Did she weigh her ingredients or measure with cups? (Baking nerd alert.) These are incredible. I followed the recipe, used normal/inexpensive butter, refrigerated overnight and they worked well. What do you think of adding some sea salt to this recipe? I love short bread cookies which taste even better with tea in my opninion. 2. Found my way over here by way of the butterscotch ice cream recipe. A handheld mixer got us nowhere so we creamed by hand FOREVER and needless to say it never got fluffy. There’s a great Swedish bakery in London (and elsewhere) called Fabrique that bakes similar cookies to these. I have read a few people on here say that they don’t like espresso, but they like the mochas & caramel macchiato at Starbucks. I’ll wait a few days to bake the second log and may skip the salt. The crumbliness is what makes the layers of butter, flour and sugar create such a yummy dough. Too much effort and money for patched up globs. As European butter is almost $7.00/lb, I used the store brand. I’m hoping for the best but expecting the worst. Are these cookies super crunchy all the way through or do they keep some softness upon cooling? And they are delicious and easy to make. A special bonus for me: this is the lost recipe my mother made in the 60’s except hers had lemon zest and raisins instead of chocolate chips. 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