TWD: Espresso Chocolate Shortbread Cookies

Wow, so I feel like a complete slacker right now.  I know I haven’t posted very much the past few weeks.  In fact, I really haven’t been super productive at home the past few weeks.  I’ve been rather lazy since this is my one month off from school for the entire year.  So, I feel as though I deserve a little break.  Granted, I did make the last two weeks’ recipes.  I just happened to make them a couple of years ago when I got the book and I didn’t feel the need to remake them just for pictures.  Trust me, they were delicious.

So, this week I decided I better get off my butt.  I actually made the recipes this week.  The recipe was Espresso Chocolate Shortbread Cookies.  When I told that too my husband he asked, “Do you really have to make them?”  You see, we are not big shortbread fans.  We are fans of chewy, slightly under-cooked cookies; especially chocolate chip cookies.  But, since I have been a slacker the past two weeks, I said “Yes, I’m going to make them.”  I did make them, but with a lot of reservation.  We just are not big fans of dry, crumbly cookies.  I followed the recipe as written, except that I halved it.  They actually came out of the oven looking like they should too.  This is impressive considering that any other time I have made shortbread they have spread into one mass cookie with indiscernible edges.  And the verdict…

We were both pleasantly surprised.  These are quite good.  The espresso doesn’t come through too much, but the chocolate definitely does.  They are nice little treats.  They were good warm and cool.  And unlike most shortbread that pair well with tea, these pair well with a glass of cold milk, which is much nicer in the current 90 degree heat. 

So, even if you are not the biggest fan of shortbread cookies.  Try these, they are super easy to put together and very good.  For the recipe, go on over to Donna’s blog at: Life’s Too Short Not to Eat Dessert First.



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