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14 Comments
jimmyray
February 14, 2013
I made a few variations to the flour component to make them gluten-free and the cookies taste fantastic, but they flattened out like pancakes. For the 1 cup flour called for I used 1/2 cup all-purpose GF flour, 1/4 cup almond flour and 1/4 cup cornstarch (and 1/4 teaspoon of xantham gum). Next time I'll try just a straight substitute of 1 cup AP gf-flour and see what happens and then go from there. Am very happy with the results, just the shape differs.
Anna K.
February 14, 2013
I love following your food-related adventures! Inspires me every time. The cookies sound like heaven and I am making the pasta dish from Jan. 7th tonight (Valentine's Day) even though I am afraid of anchovies. Yahoo!
AnnieHynes
February 14, 2013
Made these late last night for Valentine's. Sooooooo good! Thanks for the tip on melting chocolate.m the butter made it sooo much easier and pretty. I put a glass bowl over a pot and simmered. Worked like a gem! Happy heart day!
nlotz
February 13, 2013
the very best shortbread i have ever, ever made has a good amount of corn starch (2 cups flour and 3/4 cup corn starch)in it. the texture is even more divine than regular shortbread--tender, yet crumbly, sublimely melt-in-your-mouth-ish. i will be trying your chocolate dipping technique, however, as i am similarly handicapped in the art of melting and dipping. thanks!
jimmyray
February 13, 2013
To make gluten-free, do you think they would be better substituting the regular flour with almond flour or with a general purpose gf flour?
Rivka
February 13, 2013
probably a mixture? These work well with lots of nut flour in them, but you probably need some sort of starch in there, too.
[email protected]
February 13, 2013
These sound SO good! Can the recipe be doubled without losing anything?
Foodiewithalife
February 13, 2013
These are so cute! Shortbread has been my absolute favorite cookie since childhood. Thanks for this great recipe!
Christina
www.foodiewithalife.com
Christina
www.foodiewithalife.com
Monica8866
February 13, 2013
I will be making these tonight! They look unbelieveable. I've got some pistachios sitting around, this recipe arrived at the perfect time, thanks!
witloof
February 11, 2013
Just to say that I look forward to reading your delicious prose every Monday!
mariaraynal
February 11, 2013
I would love it if someone arrived at my door with a platter of these - they look so pretty and tasty. And I'm not even that big on pistachios. But I do kinda like Michelle's bangs.
mrslarkin
February 11, 2013
Oh my. I would like one or 5 of these right now.
Melt your chocolate in the microwave on 50% power, stirring every 30 seconds until smooth. Easy peasy. I do it all the time, because I am a spaz with the double boiler. Plus, I'm lazy.
Melt your chocolate in the microwave on 50% power, stirring every 30 seconds until smooth. Easy peasy. I do it all the time, because I am a spaz with the double boiler. Plus, I'm lazy.
Rivka
February 11, 2013
Heyhey! Glad you loved these as much as I did. Thanks for the nudge to make them again.
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