Dorie has made me love shortbread. Before Baking I'd only tried standard vanilla, which I liked, but the brown sugar pecan and the espresso-chocolate have made me appreciate the variety possible. I'll now intentionally select a shortbread recipe, instead of using it only when I realize I'm out of eggs :-)
Dorie also seems to like using cornmeal, and I've not been entirely converted there. So for this week I subbed cornflour for the cornmeal, which seemed to work out well. I was a little rushed so they spread a little, but these were still tasty cookies!
Thanks to Valerie for this week's pick!
7 comments:
simple and lovely
Your cookies look perfect (it took me a while to get used to cornmeal.)
Thanks for baking with me this week. :D
mmm i like the clean look without the holes in them!
Buttercreambarbie
Can I just say that these are the perfect shortbreads? How did you get them so perfect - and to hold their shape? I'm in awe - beautiful!
Dorie has made a shortbread convert of me too. Do you think they taste a little like Trefoils?
Mine spread a little, too, softening a bit in the time it took to cut them in squares. I really loved this cookie; a nice surprise!
Your cookies look perfect, and I bet the cornflour gave them a much more pleasant texture than mine!
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