Yield: Yields about 7 dozen 1-1/2-inch heart-shaped cookies.
Melting chocolate with shortening helps the chocolate set without the need to temper it. You can omit the shortening and the dipping, and instead drizzle plain melted chocolate on the cookies.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
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Can I sub instant espresso powder and should I change the amt?
This is a question. Is the person who said the flour amt. should be 1 1/4 c, not 2 1/4 c. correct or not?
I've been making these for years, and they are one of my all-time favorites. I appreciate being able to use cold butter which lessens prep time.
I agree with the previous reviewer who said the recipe doesn't yield as many as stated, and they are better when rolled 1/4 inch thick.
I always make these in a stand mixer and have no problem getting dough to come together. That said, it is very crumbly until that magical moment when it finally comes together. If making with a hand mixer, I'd soften the butter a tad then chill the dough. (I always chill dough after rolling and again after cutting so cookies keep their shape.)
This dough has become my go-to shortbread dough. I sometimes substitute 2 T. Earl Grey tea for the espresso. I've also subbed 1 t. Maple flavoring plus 1 t. Vanilla for the espresso. Just fabulous!
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