So next time (yes, there will be a next time), I think I’ll add three table spoons of flour the whole recipe and weigh it to see how much that comes to. In my experience shortbreads focus more on texture and the buttery taste than anything else. I am definitely going to make this and as I mixing all the ingredients I will try to find the words of praise that this delectable treat deserves!! However, I only used 1 tablespoon instant to 1 tablespoon water. I’ve been annoyed that my 2-tined fork pricks fill in when baking; looking at the photo, finally, I see Deb used. I was hopeful he would love these, based on the description “the first time I have had a coffee-flavored cookie that really, truly tasted first and foremost like coffee.” I also bought real espresso powder. Delicious! Do you think longer chilling is in order, or would slicing them too thin result in the flattening? Perfect! They are so quick and easy to prepare and have a lot of flavor. I have to say that the use of cups is increasingly baffling to me (as a Englishman…). If you don’t mind your chocolate being a bit solid, chips are fine. I just didn’t ex… See the NYT article that lists correct weights. I love the idea of the sugar crust, but one of my guests is allergic to eggs. These are more expensive to make if you use the quality ingredients, but hopefully I’ll eat fewer. Thanks for the rec! It should be fine. Kind of dressed up for the holidays. The trick is measuring ingredients and then to mix well, and even if you are using a stand mixer, give the mix a hand mix at the end because bits of flour may be stuck at the bottom of the bowl, resulting in a crumblier second log. I turned it up and baked the cookies a little longer than directed, and they spread a lot. I used a stand mixer. But then, once baked I, who must be a chocolate infidel can’t tell the difference between Guittard and Nestles either. 4 oz. Deb, you’re my culinary hero! These were just so delicious! Or two. If you’re using a bar of chocolate, try smashing it against your countertop BEFORE opening it. I really wanted to improve on this:) Thanks for posting this recipe anyway! I just made these for teachers who wrote me letters of rec and they are incredible! They were worth the wait, and are definitely worth all of the hype. I subbed real espresso (a double ristretto for a double batch) and caramelized cocoa nibs that I had been wondering what to do with. It saves time and the cookies come together just fine when softened with the mixer — without ending up too soft. Either way I’m going to try it. When I didn’t weigh the flour one time, the dough was much more “ crumblier”and difficult to form into logs The hard (and really frustrating) part came when it was time to slice the dough from the logs. Now to bake them. Perfection! They don’t last long! Just a note that my dough was not stickey at all but still turned out perfectly! The amount of salt in salted butters varies, but usually it’s ~3/4 tsp. I did not have any issues with crumbling like other reviewers mentioned. I just made these and all I can say is that I had a hard time not eating the dough. http://girl-dog-oven.blogspot.com/2012/03/i-love-being-nurse.html, These look amazing. I have no control over it there; I don’t get paid for it or choose it. I made these cookies and they were the best. . i found it to be slightly too sweet, so I’ll use a little less sugar next time. Most shortbreads are shaped into logs and not scooped. Still fantastic, and the cookie tin’s got this wonderful coffee aroma. I was a little bit scared after reading some of the reviews here, but I had to try them anyway. Add the salt, cornstarch, vanilla and flour and beat until very light. Now: my trick for making logs, lay your plastic wrap out, use an ice cream scoop (mine is 1 1/2 “diameter), and fill with dough, lightly packing against the side of your mixing bowl, place your scoop of dough on the plastic wrap, next scoop using same technique, place dough pushing lightly against previous scoop and make a “caterpillar”, when the log is at a length that’s workable for you, use the plastic wrap to lightly push the dough together. Many thanks for sharing this recipe! I’m mildly confused by the instruction for the butter to be cold. Any suggestions for when that happens? Dough was dry but held together when pinched, so formed the 2 logs using a good bit of pressure and rolled them to length/thickness as if making a snake out of clay. My place still has the lingering aroma of espresso. I was going to make yet another peppermint thing for a New Year’s party but these seem just right. I, too, added some salt, maybe about a teaspoon, and felt that it was justified. BUT, the recipe called for working the crumbly dough until it came together in a ball, then you pressed it into the pan. And it worked. They’re perfect for dipping. I should add that this is shortbread for the true fan: it has that classic crisp, sandy texture, not the creaminess of a sugar cookie. Received lots of raves on this recipe. 1) I accidentally used softened and not cold butter….but, since I’m in the middle of a really cold Chicago winter, it still wasn’t completely soft even after being out of the fridge for 6 hours! In the end, I just formed balls and flattened them on the cookie sheet, then formed the edges. It’s 3 days before Thanksgiving and the house already smells like the holidays. They’ll be going with me tonight to a dinner party – need to get them out of the house! Chocolate and Espresso are one of my favorite combinations, but I never even thought to put them in shortbread. Also, Deb, could you please list weights? I’m wondering this, too! 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