Can you help settle an argument with my husband: is this the same Chimay as the beer we like?? Question- you not 2 ¼ cups of flour, but based on the flour bag (¼ cup=30g) should your recipe be 270g? My dad requests them every year for his birthday. No egg = no qualms about eating it raw at all! I should not I also froze the cut cookies for about 10 minute before baking – that might help with anyone experiencing some spread. Dessert. The cookies tasted bland. For those of you stating the dough was super dry and crumbly, mine came out the same way the first time I made them, but I made a bonehead mistake the first time and that is that I only put in 1 stick of butter plus the two table spoons….not two sticks butter which is 1 cup! quick question: where do you get instant espresso powder? I just pulled out my first tray of these and they are so delicious! As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. Baking now and the first batch spread a LOT and landed flat!!! *sob*. Dough was way too crumbly and I couldn’t cut the cookies after the 2hrs in the fridge :( I added extra melted butter (1/2 stick or so), rolled dough in between parchment and cut it in squares. Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. It’s because the cookies *are* crumbly and running into chocolate chunks as you slice makes it even tricker. Was able to form into logs without issue. It’s my first time commenting, so I hope it was helpful as an option (they stack well too!). I made as part of my Christmas baking this year, and WOW!!! I made the dough last night, left them in the fridge over night and baked them this morning. I didn’t have enough coffee-toffee, so I added in chopped chocolate as well. This recipe works. They came out AMAZING. Trying to save the dough, I added a couple eggs and baked nine of that version; those tasted like a scone. This time I’m trying them with an overnight chill and Alter Eco’s salted brown butter dark chocolate. Previously, I had had such a hard time with the dough crumbling totally and I would resort to just squishing the dough into a ball. They are firm enough to pack in a tin but manage to taste soft. I was so frustrated making these cookies that I will not be re-attempting them. One year ago: Pimento Cheese Potato Bites Right now I’m enjoying a maple nutmeg cookie. I know that this is crazy commenting on a recipe that is 4 years old, but I am hoping you want to hear my experience. Definitely making these & using my airplane shaped cookie cutter, sending the results as a congratulatory acknowledgment to a friend who recently received his PPL (private pilot license). The second batch I made with cinnamon chips – also delish! flour than King Arthur for making cookies. I thought that 1 cup of flour = 125g. 3. Add the melted butter and sugars into a … Happy New Year, Deb, to you and your lovely family. I used all 255 g of butter called for (I also used the Chimay someone mentioned below) and maybe a bit more vanilla than 1 tsp. Also, trust the 20 min/very pale comment in the original recipe. Help please. Apparently [other] Alison uses 145 g for a cup of a flour. I didn’t use anything on the logs….the batter is moist enough so that the sugar adheres no problem. The only times the dough crumbled were when I hit a chocolate chunk and I was able to piece it back together. I wanted to comment because I had read through a lot of the comments who said the dough was too crumbly to work with. This recipe totally utilized all of my senses. Has anyone tried to make this recipe gluten free? When I was done mixing my dough, I thought I was going to have trouble with the crumbly-ness, so I kneaded it briefly by hand after mixing in the chocolate chunks, and that really helped to keep the dough together more. I made these ages ago and am making them again this weekend for Mother’s Day for my mother in law. Your cookies look delicious! Made some to bring over to my folks’ place this weekend and they were a big hit with everyone! Using the classic 1:2:3 shortbread ratio, these cookies turn out buttery and delicate. thanks so much! When I was at the grocery all the European butters I saw were only 225 g blocks so I supplemented with the unsalted I had at home, but I can see how that 30 extra grams of butter would help hold the cookie together better. Can’t wait to make them again! 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. I doubled the recipe. I followed the recipe to a T and used King Arthur Espresso powder; is it really a whole Tablespoon?? I guess this means more cookies for my friends! of salt as other suggested. I love shortbread biscuits or cookies. It still won’t look like the dough pictured with Deb’s (or Alison’s) stand mixer, but it will come together. Thanks for sharing :). Not as pretty as the picture but delicious none the less. This is an uberlate (and probably unnoticed) comment but beyond the fact I LOVE LOVE LOVE the flavor combination of these cookies and whole-heartedly advise that they be eaten immidiately for the sake of avoiding tastebud torture, one should note the amazing ability of these cookies to bloom with even more espresso flavor as time passes. 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. I made a huge error mixing these cookies, thinking a stick of butter was a cup, I had mixed the sugars and 1/2 c and 2 T of butter and had begun adding the flour when – omgosh – remembered and added the second stick. I made these and they are absolutely deserving of all the hype and praise. But if I didn’t, I wouldn’t h… Next time will mix ALL the butter with the sugars before adding the flour. Happy Holidays! We put them on a high shelf so we’d forget they existed and then I started editing photos of them and writing about them this afternoon and have since eaten two more. Oh dear, it rarely happens, but I messed this recipe up so bad by not mixing the butter and sugars enough. Everything I sliced turned into crumbles. 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. I followed recipe exactly. I weighed the ingredients and used 295g of flour and think that too little flour is the problem – Alison Roman was on the Bon Appetit Facebook page making these last week and she translates 1 cup of flour to 145g which would add 30g to the recipe overall! Required fields are marked *. It’s still in small granules, like fine sand). Thanks Deb! Still fantastic, and the cookie tin’s got this wonderful coffee aroma. It makes it almost impossible to get the fork through the cookies. The crispy edges are amazing. Maybe you have mixed the dough too much after adding the flour? I filled up two sandwich bags and flattened the dough with a book, as I don’t own a rolling pin yet. Thanks so much for including metric measures in your recipes. The dough is great though! If anything, know that you can smack this dough around a little. i think we can add hazelnut powder in this recipe too!! Next time will cut them in half so hopefully they will cut more easily. I made these last night. You will see that 1 cup of Flour is 120 grams. Most shortbreads are shaped into logs and not scooped. This was so easy and delicious it has officially joined the recipe rotation. Still delicious but crumbly and thin. I didn’t have any trouble with crumbly dough. I let the pan sit for 5 minutes then cut them into squares. 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. I’m sure this is a mistake on my end and not the recipe, but any suggestions? They still taste good though. My did not hold shape at all. Proceed with caution.” Okay fine. Not sure how much the herb added to the lemon flavor but the green specks look nice! Shortbread needs to get really golden or it will taste how you described. I am going to make my next batch with smaller diameter logs. But if I didn’t, I wouldn’t h… Explore. The only thing I would consider doing differently is making them slightly smaller – 1.5 – 1.75 inches instead of 2 – since they’re incredibly rich. The only bit of advice I would add is to let them cool and solidify a bit between taking them out of the oven and transferring them to a cooling rack , say four minutes. Chocolate Chip Shortbread Cookies Oct 24, 2011 - 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… The dough gets crumbly but can be pressed back together. The first batch was a mess but yummy – used Fig Preserves, golden raisins and walnuts. I’m new to baking, and these are so easy to make. These are OUTSTANDING. There was almost no spreading. I would love to indulge in these again but I’d prefer they be more aesthetically pleasing! I have made them 3 times since you shared this recipe on facebook sometime in December. First log was frozen for 2 hours, hard to cut. Fabulous, easy cookie! There crumbled a bit when I cut the log, but nothing serious enough that pressing it back together didn’t fix. This seems to be a VERY common problem. Perhaps more flour next time? My yield was about 31 cookies. I made these for New Year’s Eve, along with the Violet Bakery caramel shard blondies (which, BTW, were INCREDIBLE). I followed the ideas of above commenters, particularly beating the butter and sugar for ~5 min until really light and fluffy. If anyone is in similar shoes, it worked fine. There really isn’t an awful lot of sugar in this recipe so you can’t expect it to be on the sweet side, plus I find shortbread isn’t usually sweet anyway. A scale and the beans gave a tiny bit of maldon before they into. And remembered the other albeit a little unsalted to bring them into heart shapes and am crossing my!! These hey were amazing into crumbles and i just made these shortbread cookies don ’ t salt! 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