Posts Tagged ‘shortbread’

Trader Joe’s Kona Coffee Shortbread Cookies

Monday, February 11th, 2013

Review

Kona Coffee Shortbread

Kona Coffee Shortbread

Trader Joe’s Kona Coffee Shortbread Cookies

Speckled with Kona coffee, these rectangular, buttery shortbread cookies have a thin crisp exterior and a soft, crunchy crumb.  (more…)

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Hungarian Shortbread

Tuesday, May 29th, 2012
Hungarian Shortbread

Hungarian Shortbread

TWD – Tuesdays with Dorie

Hungarian Shortbread

This recipe is very straightforward.  (more…)

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Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt

Monday, March 26th, 2012

Review

Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt

After reading the article in Bon Appétit last month on awesome baked goods in the best coffee bars in the US, I thought it was time to try Blue Bottle Coffee’s Parmesan Rosemary Shortbread, which was one of the featured goods.

I’ve had a few other baked goods at Blue Bottle Coffee, all excellent, but my go-to is their waffle, which is absolutely divine, so I don’t often try anything else.

During lunch one day I headed over to the San Francisco Ferry Building for a much-needed break and ordered the Parmesan Shortbread and a cappuccino.  The shortbread was soft, with a slight crunch from the sea salt and fennel seeds.  The savory Parmesan works well with the slightly sweet, anise flavor of the fennel seeds.  This shortbread would work equally well with a drip coffee or espresso, as it did with my cappuccino.  It’s also a nice option if you want a baked good, but are not craving a sugary sweet treat.  So, if you’re at Blue Bottle Coffee, give this pastry a try.

I’m hoping to make these within the next few weeks using the recipe from Bon Appétit, so stay tuned for the blog post.

A year ago on The Daily Morsel

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Lemon Shortbread Cookies

Saturday, February 5th, 2011
Lemon Shortbread Cookies

Lemon Shortbread Cookies

Adapted from Ratio by Michael Ruhlman

This cookie is based on the basic 1-2-3 Cookie Dough ratio – 1 part sugar, 2 parts butter, 3 parts flour.  (Read more about cooking ratios here, Ratio by Michael Ruhlman). Any type of cookie can be created based on this common ratio.  I was going to add poppy seeds, but was out.  (Ah well, next time).  If you take out the vanilla, lemon zest, and salt, you have a plain shortbread cookie.  You can vary this recipe by adding in poppy seeds, rolling the cookie in ground nuts, changing out the flavoring extract, using some brown sugar in place of granulated sugar, etc.  This basic ratio will always give a shortbread cookie though.
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