They are clearly shortbread, so it won’t replace my standard chocolate chip cookie recipe, but will be a nice alternative! Be warned! Very intrigued to see if I notice a difference. I feel the need to share – three attempts at this cookie later – that this IS doable with a hand mixer (though I imagine a lot easier with a stand mixer). I froze it and just thawed it for about a half hour. I’m always looking for reliable cookie recipes that don’t have leavening because of our high elevation. Sheesh! Connie. i’m in nyc & usually shop at the big fairway at 125th street. 5) I thought it would be messy and tough to cut the log after coating it in sugar…..so I actually did that part after cutting the log into rounds. The cookies turned out just like Deb’s and they are the perfect combo of shortbread and chocolate. These look so delicious and the Toffee is a great idea. But…I still didn’t think the coffee flavor was very strong at all. Don’t work the dough much once the flour is incorporated. My oven tends to run a bit cool & I typically run the oven 50 degrees higher than recipes state, so I baked one roll sliced up at 400 for 13 minutes but the ones on the edges overbaked so I’ll try the next roll (currently in the freezer) at th 350 in this recipe. A total math dork, I cannot believe I missed this. I am baking your tiramisu cake (sans alcholol..I know how absurd that sounds) for my coffee- loving husband’s birthday. Deb, you’re my culinary hero! I made as part of my Christmas baking this year, and WOW!!! I normally make shortbread in a square pan but that pan was occupied (by regular shortbread; it was for a crowd) hence the pie plate. When I tried the first one about 30 minutes after they finished baking, I thought they were good, but maybe not worth the hype. They were awesome and I don’t even like coffee! I really want to try again?!?! I routinely make cookies similar to this – cookies shaped into logs, rolled in something, then sliced and baked – and I never use an egg wash. Lime pistachio thin cookies get rolled in chopped pistachios when the dough comes out of the bowl; logs of refrigerated sablé dough get rolled in coarse sugar as is. If it starts cold, how is it supposed to get fluffy quickly? Once cooled, they were perfect and a huge hit at work- lots of requests for the recipe! I dunno. I assume after the initial “light and fluffy” stage? baked it for about 14mins. I made these with the weights specified and they’re amazing. I’m thinking I might make a batch with a pinch of cinnamon, and bill them as cappuccino shortbread cookies. A Chapter story I have been hand mixing because I don’t have a stand mixer — could that be the problem? I used Gold Metal flour, using fluff and spoon method but I also weighed what this came to: 276 g NOT 295 g. I think this might be why some people had trouble; I stuck to 276 g. I read the comments a few times and decided to take a flying leap and listen to Reshmaadwar .. Next time I’ll just follow the recipe!!! Ghirardelli Citrus Sunset. It’s weird that so many of us had trouble and just as many had success. 3) I had serious doubts even though the crumbly stuff did compress into nice rolls. Not sure how much the herb added to the lemon flavor but the green specks look nice! Wait! I also made the chewy oatmeal raisin tonight for shipping and they turned out fab! Is it just so they look pretty or does it actually affect the way they cook? Hello Sarah I made these but with some changes if you look at the conversion chart https://www.kingarthurflour.com/learn/ingredient-weight-chart.html. My dough came out super crumbly. At the very end of the ice cream recipe, she says, “Note: If you serve with espresso-chocolate shortbread cookies, your friends might never leave. I usually leave added salt out of recipes and just rely on the salt in the butter, or add more to my serving if it’s a savory recipe [my husband has high blood pressure and I have low, so this is habit for me]. I wish I could include a photo here granted, the coffee flavor would be less pronounced, but i’m just too lazy to go out and buy the espresso powder. But. Mar 14, 2019 - Can there be a cookie of the year? I did not time how long I mixed but just kept going until it was really light and fluffy. I liked these, but put them in the ‘good, not great’ category. A keeper. Really like your recipes. Oh wow are they good. I would feel comfortable freezing these cookies WITHOUT the sugar coating – the sugar coating won’t do well in the freezer. I let it rest in the fridge for 24 hours and hoped for a miracle. I think they were a bit crumblier than they should have been, and that is likely due to my tendency to approximate the flour – I think careful measurement is important here. Salt tastes like butter when it’s in sweet things, and for me, that’s a value add. I’m not a regular baker but SM is luring me in. I have to say when I am not eating the cookies I am dreaming about eating the cookies. Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. 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 wonder if the difference is in the flour content. I rolled the damn things in salt, and did not use salted butter. These were a huge hit at the Super Bowl Party tonight. The family agreed, but every last cookie was eaten quickly, so it wasn’t like anyone was actually complaining. Everyone who has had one has loved them, they are definitely something different to add to your holiday cookie tray! But if I didn’t, I wouldn’t h… .. UGH. 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