These cookies are delicious and make a very refined presentation. The only tip I can offer is this: after you mix in the flour and ground espresso, the dough will appear sandy and not together. I squeezed the sandy dough in my hand to make it hold together as a cohesive mass prior to rolling. I found this method to work very well. These cookies will be added to my favorites.
Ok - I have followed this recipe to a t and all I have is a bowl full of crumbs. I bake all the time and I don't think the recipe is correct. There doesn't seem to be enough butter to hold the dough together. Plus I've never heard of baking cookies for 30-60 minutes - is this right? Need an answer as urgently as possible. Thanks
This in one of the best cookies I have ever made. The recipe is easy but has a complex flavor. I highly recommend it.
I make these both at Christmas and at Valentine's Day. Excellent for breakfast!
These cookies have become a standard at our house. They are now also a standard at the office as one of the most frequently requested cookies. Not too sweet, perfect balance between the coffee flavor and the chocolate, easy to make. I make them as directed and try not to finish them off in one day. Adult cookies, I love them.
This recipe receives rave review from anyone who partakes of them. I didn't change a thing except to use Ghiardelli dipping chocolate which seemed to expedite the process. Beware: they are addicting!!!!
for friends who require a less robust espresso flavour, I cut back a little on the espresso but love these shortbreads dipped in callebaut cappuccino chocolate. I have now restricted my Christmas baking to only the shortbreads from this article - all are delicious and fast to make using the base recipe
One of my favourites because I love the coffee and Chocolate