Recipe #3: Peanut Butter Shortbread Rounds

Thankfully my husband has made a miraculous recovery from Man Sick-Itis. Must have been those bomb ginger cookies.

This weekend, with a little more time on my hands, I made the decision to make a shortbread based cookie for my first time. The end result (in my oh so honest opinion): boring AF. So I dipped that ish in chocolate. Boom. Halfway decent cookie that looks like it took the time I spent on them. It looks like a tornado ripped through my kitchen but at least I have a result I’m somewhat ok with. My husband loved these, I am not impressed. I mean, I knew I married my opposite but my little baking hobby is really shedding more light on how opposite we are!

The recipe: I truly went by the book with this recipe. Tish didn’t even try to throw a nut or a raisin in there: shocked. As directed, I split the dough into 2 discs and chilled in the fridge for 2ish hours. I took these out and they were fucking bricks. No exaggeration. I attempted to roll them out and they just crumbled. So I let them warm up a little and I was able to roll. Tish wants these to be 1/4 of an inch thick. I had so much trouble rolling this dough that I didn’t even bother to measure. I cut the cookies with a 2.5 inch round cutter (instructed to use a 2 inch but I used what I had) and attempted to peel the cookies from my lightly floured work bench. Some successfully transferred, others fell apart in my hands as the dough became too warm. I mean, this dough had to be the perfect temperature to be workable. My cookies definitely were uneven but the texture and taste came out just as expected. But boring. So boring. And so so so so dry.

So the next morning, I made a poor (wo)man’s double boiler with a metal mixing bowl and a frying pan and melted 2 oz of bittersweet chocolate left over from my chocolate chunk cookies. Once melted, mixed in a 1/2 teaspoon of vegetable oil and dipped the cookies. So. Much. Better. Credit my Boston betch Charna for the idea.


Erin: pre chocolate bath: 3.0, dry and boring AF.

With the chocolate dip: 6.2, acceptable.

Husband: 7.1 (with and without chocolate), where I labeled dry, he labeled “melt in your mouth”. To each their own I guess.

BottomLine: Unless the hubby really begs for it, def won’t be making those again. Unfortunately, Tish has several shortbread based cookies in her book. Will put those off for a while…. Does anyone have any tricks on baking a fab, non-pain in the ass shortbread dough?

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