The final August selection for Tuesdays with Dorie is the melt-in-your-mouth Espresso Chocolate Shortbread Cookies.
One taste and it's like you've died and gone to heaven.
No special issues to report. Instead of chocolate chips, I chopped up one of my Valrhona bittersweet chocolate bars. I will so do that again.
These shortbread cookies are perfect for bake-on-demand desserts. I keep the plastic bag in the refrigerator and only measure and cut what I'm going to bake. I'm also using the toaster oven, lining the tray with nonstick foil. This way I don't add extra heat to the kitchen on those toasty summer days.
Otherwise, we would eat the whole lot of them in one sitting.
I'm sure about that.
My camera decided to take blurry photos this time, hence the lack of pretty cookie pictures. Check out the TWD blog for oodles of nonblurry photos.
Thanks, too, to Donna of Life’s Too Short Not to Eat Dessert First for a winning cookie choice. These cookies will definitely go on the 'bake again' list.