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oh my god i am filled with shortbread-centric rage and frustration

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oh my god i am filled with shortbread-centric rage and frustration

ella | Mar 5, 2006 09:28 AM

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

Link: http://www.epicurious.com/features/en...

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