I decided I like my shortbread with more subtle flavorings than chocolate. Had it in the freezer and it’s still just crumbling. I baked them at the correct temperature, but they still spread. I made these last night. It was really yummy. Will definitely be making them again! I made these last night and they are awesome! So, I made these the other night and everything worked perfectly. Also, trust the 20 min/very pale comment in the original recipe. If you use softer butter and/or mix the dough with your hands after adding the flour, that should help! Can’t believe I hadn’t noticed before. I tried making this today and the end product was way to crumbly, and was not able to form a log. My dough came out perfect and they baked up nicely (18 min or so). I’ve made this 4-5 times by now and it’s come out perfectly each time– no crumbling whatsoever, and no spreading when the cookies bake. I think I might try it again but without the chocolate chips. I had to drizzle chocolate over them just to make them taste good…. This is an excellent recipe and is not very hard at all to make. I’m relieved that I’m not the only one who had issues with them spreading! Gone in record-time (after freezing a baked batch and thawing them in the fridge overnight… tasted like fresh-baked). Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. Any advice? 0. I tried to dip, sugar and slice as quickly as possible so the dough didn’t warm and then baked them for 15 mins. Made this last night. I love the texture, the subtle sweetness and most of all–the coffee flavor. There are only a few reasons that cookies spread, most are too much butter or too little flour. I will bake them later tonight or Sunday morning. First of all, you need to make sure you’re using enough flour – Alison uses the scoop/sweep method and her cup weighs 140-145 g, not traditional 125 g. Also, spreading is probably due to overcreaming the butter, so try it again, don’t cream as hard, and make sure the dough BARELY comes together – should look more broken and short-bready than cookie dough, really. I’m not a shortbread cookie person but when I saw this recipe, I just knew I had to make this over the weekend for family and friends. Thank you for this recip, I will try again soon! I was not in the mood to deal with a crumbly cookie dough. As for taste – I think I hadn’t fully thought through short bread plus chocolate chips so I was expecting standard chocolate chip cookie, which is silly, because that’s exactly what they are – so so buttery (in a good way). I tried them with toffee pieces too, and they were delicious!! It’s so baffling. I baked them for about 18 minutes. Alison Roman addressed this on IG recently and said she thinks that people having more trouble with crumbly doughs might be using a hand-mixer instead of a stand mixer which might need more work/beating to soften the cold butter. I automatically reached for the unsalted butter as that’s what most recipes called for. Hi! Please a few people weigh in, thank you! I’m new to baking, and these are so easy to make. Mine were just slightly crumbly, but not nearly as much as when I make pie dough. I shaped them into discs, rolled them in Demara sugar, skipped the egg wash, and sprinkled with finishing salt. Colorado baking @ 5000 ft. This year, Asher got to help and had so much fun. I didn’t time how long I creamed the butter and sugar together. I really want to try again!!! Honest! FYI, both Plugra and Kerrygold’s salted butter bricks are 227 g. I stumbled upon this recipe 10 mins ago.. I’m going to store! The first time I made them, I quick-chilled the log in the freezer and sliced a few off to bake them and thought they were good, very good, even. I did all measurements by weight, used all brown sugar (had no white sugar), half spelt flour and half whole wheat pastry flour (had no all-purpose and I prefer whole grain baking anyway), cut some bit and bobs and stubs of different dark chocolate bars I had into chunks and it was less than what was needed, used a 227g tub of European salted butter and used unsalted to make up the difference in weight. Glad I tried though. I just want to say – I’ve made these a million times now and they’re so incredible. I’ve made those a couple times with great success so I decided to just go for it. My grocery store doesn’t carry instant espresso. I’m hopeful I can finesse the second batch. I have come in search of a cookie from a Christmas collection years ago,20? A simple shortbread – yet, thinner than the norm and cut into uniform shapes, baked till just turning brown at the edges, cooled and sandwiched with a filling of melted semi sweet chocolate, mixed with instant coffee till smooth-the coffee is mixed with a small amount of H2O. It is 1 CUP not 1 stick. It’s been a pleasure to follow along. I just formed into a 1.5in square log and wrapped it in plastic wrap, then once they were cold I sliced them in 1/4” slices, it worked great! So yummy and special. Think I followed the recipe exactly, but I still ended up with cookie crumble. I’m still gonna bake them, but I’m about to head to the store for more butter because I’m so mad at myself!! Hi Sandy – no, I’m delinquent on that post. But if I didn’t, I wouldn’t h… Explore. Happy new year! DO THIS — and maybe cook them for 15 minutes instead of 12. Even better than the first batch. Maybe it was because it was in a convection oven? I spent a solid 5-7 minutes on this step based on other reviews. I creamed the butter and sugar for 10 minutes in my kitchenaid on high – no issues with the dough at all. If I didn’t put most of them in my freezer, they’d be gone. Used a food processor for all steps up until adding the chocolate, and had no problems with crumbliness or spreading. I hadn’t heard of her book but my cousin just got it for Christmas! I had no problem making the dough at all. No more over-spreading! you picked the perfect week to escape. Sugar frico!?! This looks amazing, and I have many plans to try it soon. I was thinking pecans would go nicely, but I’m afraid to chance it with so many having issues with crumbly dough. Can’t wait to try this again, but the right way. Would you use baking wafers in these or would they be too uniform? I’ve just made these and they are as wonderful as Deb claims. Coated the first log with beaten egg, and rolled the log in turbinado sugar sprinkled heavily on the plastic wrap in which it was chilled. 2 cups (250 grams) all-purpose flour All of that being said, they still turned out delicious (just not very pretty) and that’s with me forgetting to add the vanilla. I made this dough last night and it was so crumbly it was hard to form into a log. Two days later I got the call: “Mom!!! Thank you!! You want it to retain that circular shaped. Heaven!! Sent my boyfriend off on tour with a bag of these, and I fully expect to win the “best band girlfriend” award. I was too lazy to chop chocolate, so used chocolate chips. 5) I thought it would be messy and tough to cut the log after coating it in sugar…..so I actually did that part after cutting the log into rounds. Pale, baked crumbs of… what? I didn’t have an issue with the dough crumbling when I sliced it – little pieces came off and were easily pressed back in. 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