I had never made a shortbread cookie until I joined Tuesdays with Dorie. I had eaten (and loved) shortbread cookies at Disneyland and from lovely Chritmas cookie trays from neighbors growing up.
When I saw that Donna of Life’s Too Short Not to Eat Dessert First picked Espresso Chocolate Shortbread Cookies on page 125 of Baking from My Home to Yours -- I was excited.
I knew I would be making some alterations since I don't drink or keep espresso on hand. I opted to use Pero. It's an instant natural beverage that is made from malted barley, barley, chicory. The cookies turned out great. I'm not sure how they compare to those made with espresso but I sure loved them, my family loved them and my coworkers loved them.
I also chopped up some of my favorite local (and famous) Amano Chocolate. The texture was sandy and lovely. There was a hint of pero flavor in each bite along with the complexity that comes with Amano's Madagascar.
Be sure to check out Donna's blog for the recipe, as well as the 'leave your link' post on the Tuesdays with Dorie site to see how others like these espresso shortbread cookies.
Next Week: Peanut Butter Crisscrosses
Last Week: Crunchy and Custardy Peach Tart
Last Year: Applesauce Spice Bars
2 years ago: Granola Grabbers
Other shortbread cookies I've made:
Thumbprints for us big guys
BAKED: Millionaire's Shortbread
Christmas Spice Sables
World Peace Cookies