I am in the middle of making Wolfgang Puck's chocolate shortbread cookies with mascarpone filling (from epicurious.com) and it is honestly the most frustrating cooking experience of my life and I can't for the life of me figure out why. It's basically a normal, boring chocolate shortbread recipe - butter, sugar, cocoa, flour - but after i put the dough in the refrigerator to set for an hour it came out hard as a rock, totally unable to roll it out to cut the shapes, and crumbled at a touch. And once I brought it to a temperature at which it was rollable, the crumbliness only increased!
I don't know what to do. I'm tempted to either scrap the whole thing, or press the dough into a baking pan and whip up some lemon curd or something and turn this into chocolate lemon bars.
Any suggestions? I'm going to cry if I have to throw this dough away - It's so incredibly frustrating