
On several occasions, I've come across what looks like a divine baked good and sent the link to my mom fully knowing she probably can't help herself but give them a whirl in her kitchen. When I told her about the Insta-famous chocolate chip shortbread cookies by Alison Roman, I knew these would be in the oven within the week.
HERE IS THE RECIPE.
We both share a weakness for chocolate chip cookies, so this shortbread version was immediately intriguing. Made with loads of *salted* butter, the salty sweet combination is undeniably addicting.
![]() |
image c/o Bon Appetit |
A few notes:
- Don't leave out the Demerara sugar - it makes a big difference for both flavor and presentation.
- The dough is delicious - eat some.
The progression of my Flat Stanley shortbreads - I know, not great. |
- I I
- My mom doesn't use an electric mixer, and hers turn out fine.
- I suggest refrigerating the dough overnight or freezing it. When I made these in NC, they spread A TON and completely lost their cute circular shortbread shape. Sigh -- the flat Stanley shortbreads were still delicious in flavor, but I think the refrigeration is key to preventing this shape malfunction.
- The egg is for the wash -- not to be mixed into the batter!
X!
MD
0 comments:
Post a Comment