Making and tasting these shortbread cookies reminded me that classics, and simple things, are often the best. Sometimes, I could use a little reminder like that. If I didn't fully appreciate the goodness of the simple shortbread cookie before, I am fully aware now.
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I didn't make these shortbread cookies because I was craving it. It came about because I was putting together a little care package for a friend and thinking of treats with a good shelf-life that would be conducive to shipping. With all the snow storms coming and going, I didn't know how long my package would be in transit. Shortbread seemed to pop up as a universal answer.
This is very simply: butter, confectioners' sugar, flour, vanilla extract, and miniature chocolate chips. The result is a shortbread with a signature sandy and crumbly texture. But while it's crisp on the outside, these cookies are soft on the inside. The confectioners' sugar somehow lends a melt-in-your-mouth kind of tender texture (the magic of cornstarch) that leaves you wanting a few more bites. That's the impact it had on us.
This is Dorie Greenspan's espresso-chocolate shortbread recipe, minus the espresso. It made me think about what you can add to, and the spins you can take with the classic shortbread. But ironically enough - as I was tasting these cookies, I almost wish I'd made plain ones. The plain base is that good (and that's saying a lot because you know how much I love chocolate).
This is very simply: butter, confectioners' sugar, flour, vanilla extract, and miniature chocolate chips. The result is a shortbread with a signature sandy and crumbly texture. But while it's crisp on the outside, these cookies are soft on the inside. The confectioners' sugar somehow lends a melt-in-your-mouth kind of tender texture (the magic of cornstarch) that leaves you wanting a few more bites. That's the impact it had on us.
