Alex has become very typical. Meaning, he's become very cuban. We now own a little silver coffee maker and there is always espresso in the house. He rarely drank coffee before residency and I remember one of his fellows/attending telling him residency would convert him to a regular coffee drinker. Now Alex needs that daily shot of espresso and I'm surprised with how quickly he went from rarely a cup to a cup of day kind of coffee drinker.
Because of the amount of espresso in our house I was excited about these Espresso Chocolate Shortbread Cookies (anything to use it up!). The cookies, to my surprise, had a pretty obvious espresso flavor (I rarely pick up coffee flavors). I don't know if it's that there's room for coffee to shine in a basic shortbread cookie or if the chocolate helps pull out the espresso flavor. Either way this is one delicious, buttery, and crumbly cookie.
Thank you Donna of
Life’s Too Short Not to Eat Dessert First for selecting this cookie recipe for us to make this week. Make sure to head over to her
blog for the recipe and to the
TWD site to read about everyone else's thoughts on this cookie.
5 comments:
They look absolutely delicious :)
What delicious looking cookies!
Your cookies look great! The chocolate really stands out in yours.
I used hazelnut flavoring instead of coffee.
I love the sharp appearance of the chocolate in your cookies. I used the food processor to chop mine and it became more like cocoa powder. It meant my cookies were far more swarthy than yours but it also meant I did not get any of those luscious pockets of melted chocolate when I tried them fresh out of the oven. Thanks for baking with me this week.
oooo those look and sound fabulous!!
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