These are high calorie cookies. I think it’s icky and it reminds me too much of Crisco. i’m wondering, would this shortbread work with prepared coffee instead of instant espresso powder? This looks amazing, and I have many plans to try it soon. I used slightly softened Vital Farms butter (cheaper than Kerrygold) and since it wasn’t quite enough, I added a bit more from my fridge to make to about 255 grams. I followed instructions to a T and they turned out perfectly and taste all the more delicious for me having a sugar free January (up to now). I really started making serious cookies this Christmas. however, i did have instant chai powder. It is 1 CUP not 1 stick. I concur with other commenters that these are good but ABSOLUTELY need salt! I thought they were salted butter-cookies and not salted-butter cookies. I’m wondering why mine came out less than tender. Thanks Deb Going into cookie jars along with your slice and bake lemon poppyseed cookies and cranberry and white choc biscotti and honey angels (recipes sourced elsewhere) for my daughter’s kindergarten teachers. Bake as directed. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. :) Okay, I will be brave, and try to roll them! 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. I’m baking at 7,000 feet elevation so take this with a grain of salt, but I made a few adjustments and they were successful. I used European butter and measured by weight. I think the cookie *does* veer crumbly; most shortbread too. Kerrygold butter and made up for the rest with 3 tbsp. baked these today – they are scrumptious and look just like Deb’s. She’s also a sharp writer; I love her love letter to boiled potatoes. Sotto voce: These cookies…and the method…oh my goodness. This time I’m trying them with an overnight chill and Alter Eco’s salted brown butter dark chocolate. But next time I will use the square metal pan for this. And yes, they do taste like coffee which is a great thing. I have never baked cookies or shortbread before though I bake cakes n bread regularly. So, let my forgetfulness be of use to you–these are wonderful to have stashed for a rainy day. AND you get to use the milk for something else. Anyway – after realizing my prior error, today I used the block of Irish butter and a few additional tablesooons of salted TJ’s butter, used my stand mixer with paddle attachment and set a timer for 5 minutes to cream it together. 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. Yum I am eating these now! If it starts cold, how is it supposed to get fluffy quickly? I am thinking about refrigerating them after I slice and before I bake. Mixed size pieces are fine. I thought the shortbread itself was slightly pasty as if there was just a bit too much flour. Thanks for the well-written recipe and multiple tips in the comments section! I made these today with the large, oversized Ghiradelli chips. Coffee-toffee sounds just delicious. While chopping these bars, I discovered the dark chocolate bar to be filled with caramel. I let it rest in the fridge for 24 hours and hoped for a miracle. Thanks, http://yourprivateinvitation.com/freedom/, Try these others: 4 oz. After reading most of the comments, I made the recipe as written except used 2 tsp homemade bourbon vanilla. Baked it anyway without the egg and raw sugar, and darn it if it didn’t make the most delicious cookie “rubble” that we are enjoying on top of everything! 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