This week’s Tuesdays with Dorie recipe is Tenderest Shortbread Four Ways. Thanks to Steph for sending me the recipe while I am away from my book.
I chose to make just the original version of this shortbread, but Dorie also provided variations for wholemeal, rye-chocolate and spelt-flax versions.
Dorie says that this shortbread recipe produces tender cookies because of icing sugar and eggs in the dough.
These cookies smelled delicious while baking, and tasted good too. If I was energetic, I could have dipped some of them in chocolate, but I’m not 😁
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
8 comments:
Aren't these delicious! I like your idea of dipping them in chocolate.
These were so good! Not lookers, but quiet achievers.
Oh I might have to dip these in chocolate too!
they look tasty as-is!
These were wonderful. Glad you were able to bake while out of town.
Oops I forgot to add my name: These were wonderful. Glad you were able to bake while out of town.
I think I've counted all four ways of making these wonderful cookies among the TWD bakers. We did it!
Oooh dipping in chocolate was a good idea! So glad you were able to bake these while out of town!! (Kim)
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