I have to admit that one of the coolest things about this is the rolling-in-a-bag technique. In our absence, we leave you with a Week of Cookies–this is recipe one of four.Īdapted from Baking: From My Home to Yours Smitten Kitchen Went to Aruba and All I Got Were These Lousy Cookies! Deb and Alex have flown the snowy, slushy and biting cold coop this week for warm, sandy island shores and countless tubes of SPF 50, so comment responses are going to be slow until they return. And every cookie deserves a chance, right? Though it’s hard for me to imagine these cookies getting any better, this might be their only chance. And look at that–exactly the four ounces the recipe requires! I consider it a sign, kismet.ĭo tell me if you try the coffee-toffee combination. I mean, how amazing would that be? Specifically I’m thinking of one of my favorite readily-available toffee chocolate bar, Ghiradelli’s Toffee Interlude.
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.īut here is where I tell you the secret that I hope will blow your mind, even though I haven’t tried it myself–yet.
They get better with age–and really, who doesn’t want that? And while I will never, ever (ever) complain about a plain one made with some of that Danish butter with sea salt flecks, I’m continually impressed by the myriad of ways shortbread can be adapted and still be as delicious as the original.ĭorie Greenspan’s Espresso-Chocolate Shortbread are an awesome example of this, and were the first time I have had a coffee-flavored cookie that really, truly tasted first and foremost like coffee. Bites seem to dissipate in your mouth, but not so quickly that you feel you were shorted. They are firm enough to pack in a tin but manage to taste soft. 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.
0 kommentar(er)
