Jan 13, 2018 - Can there be a cookie of the year? So disappointing. I have to add to the chorus of appreciation here. Looks just like your photo. Well, I found a chocolate chip SHORTBREAD cookie recipe that sounds divine. Boyfriend and I juggled ideas, and I ended up beating the egg and re-mixing to the best of my ability. I made the recipe almost exactly as written (the only variable was the type of chocolate) and I found the method easy and dough easy to work with. No more over-spreading! That should “you have 2 ¼ cups of flour”, sorry! I would not hesitate to make this with plain old chocolate chips…mini might be better, but if you give the chocolate chips a good chop through all should be good, I think. Think of shortbread cookies and your first thought is likely of butter—and lots of it. lobstersquad — Thank you! I didn’t have any trouble with crumbly dough. I just made these for teachers who wrote me letters of rec and they are incredible! My dough was slightly crumbly but rolled into a log quite nicely…. Others were fine. I heard about this amazing article have you seen this introductory speech here. I didn’t have any bags so I rolled them out after the dough had chilled. I tried making this tonight because they look amazing. I’ve also started rolling out the dough and using a cookie cutter as the slice and bake method was challenging for me which may mean my serrated knife just isn’t sharp enough. Maybe I am the only one this dumb, but I am a lawyer so it seems possible this is the issue for others. I’ve gotten good at making those, and they never fail. I had a little bowl of sugar to make sure the slices were nicely coated after the cut. Thanks for the butter/sugar beating advice. If I wanted to make a vegan version with earth balance for the butter, what would I do about the egg on the outside? I think I will try with much softer butter next time and see. The crunchy/salty combo won over even diehard choc-chip fans like me. I made the perfect blueberry muffins this morning and a cranberry white chocolate version of the two cookie recipes from the new book. 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. I freeze them after baking (otherwise I would eat the whole batch) and every night I see my husband going into the freezer to get one. Argh – pea-size chunks? I put half of the very crumbly dough into a large ziplock bag, shook it a bit to even it out and then it very easily went into a log……..just a suggestion, will keep the bags for future logs in the baking drawer! I used a hand mixer and beat the butter/flour until it was super fluffy, they turned out perfect and stayed together when cut. But the dough was fine albeit a little hard. Wish I had remembered! I followed the recipe, used normal/inexpensive butter, refrigerated overnight and they worked well. Hope this helps someone! I tried following the instructions (350 F) and the cookies were nowhere need baked even after 15 minutes. (And my labmates thank you too! So I made the dough, pressed it into a quarter sheet pan, and put it in the fridge over night. Nov 27, 2016 - there's nothing wrong with you that two cookies can't fix. If you saw me on book tour asked me what cookbooks I was into this year, I guarantee it came out of my mouth first. While I have been a long-time SK reader, it really bothers me that this recipe is considered an “adaptation” of Dorie Greenspan’s cookies. 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. The cookies look awful, but they taste divine. You’re a better recipe writer than this. 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