Sometimes you just need a cookie to make things better. Several cookies in fact. Sometimes several cookies arrive at your doorstep, and all is right in the world. When the folks at Tate’s Bake Shop asked if we’d like to review a copy of their new cookbook and sample cookies, the answer was yes. The South Hamptons bakyer is located on the East coast, so we were unfamiliar with it, but it appears the New York Times, Everyday with Rachael Ray Magazine and even the woman we want to adopt us–Ina Garten– have applauded their sweets. These all seemed like promising sources of recommendation. Plus, it’s the time of year when baking runs rampant, so why not add another book to the collection and hopefully a great cookie to the pile. We are often offered the opportunity to review products, but we try to stay in line with things that we would actually enjoy. Now, the Tate’s Bake Shop Cookbook is on that list. It’s the season for giving, and we’d love to send a little something your way as part of the celebration.
Along with the book came a rectangle box stuffed with three types of cookies. Crisp white chocolate macadamia nut and chocolate chip were a nice teaser of what the shop offers. Thin and crunchy, the cookies were a pleasant surprise. They also left a homey and lingering layer of butter flavor on the top. A good oatmeal cookie should be a little more pliable, and that was the case. The slightly chewy consistency of the oatmeal raisin cookies was a welcome contrast. Each box came with two cellophane wrapped trays of cookies, so there are plenty in a package. We’ll be sharing the rest with friends during our Christmas dinner this year.
Flipping through the pages of Kathleen King’s book, a simple recipe for Cappuccino Shortbread stood out. The ingredient list and directions were easy. In fact, it was a one bowl mix. Unlike most cookie recipes, this one did not require the butter and sugars to be creamed together. Nor did it ask for all of the dry ingredients to be whisked in a bowl prior to adding to the butter. Admittedly, that did not fall in line with the way that we do cookies, so we did take the liberty to change the order of operations if you will. The recipe called for salted butter, but neither one of us uses salted butter, so we would need to adjust for that by adding salt. Semisweet chocolate chips were used in place of chopped semisweet chocolate too. Into the baking dish went the thick dough and in about 30 minutes, there was shortbread. The aroma of butter and chocolate floated through the air, and it was hard to resist tasting them right then and there. Maybe you like your shortbread when they are still warm? Well, try waiting until the next day next time. The cookies will have chilled completely, and the flavors will have melded of course. The result is an intensely buttery, crunchy cookie that should crumble and then melt in your mouth. That is the perfect shortbread cookie. Tate’s Cappuccino Shortbread fit the bill.
Cappuccino Shortbread – Approximately 16 – 25 squares (Adapted from Tate’s Bake Shop Cookbook)
1/2 cup plus 2 tablespoons unsalted butter, room temperature
2 tablespoons brown sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/4 cups flour
1 teaspoon cornstarch
2 teaspoons instant espresso powder
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1/2 cup semisweet chocolate chips
1. In the bowl of an electric mixer, cream the butter and sugars until smooth. Add the vanilla and beat again until incorporated.
2. Dump the flour, cornstarch, espresso powder, cinnamon and salt in the bowl and mix until just combined. Sprinkle chocolate chips into the batter and incorporate well.
3. Press the dough into an ungreased 9″ x 9″ baking dish, then bake in a preheated oven at 325 degrees for 25-30 minutes or until the edges have browned.
4. Remove the baking dish from the oven and cut lines to the dough for the desired amount of pieces. (Tate’s Bake Shop’s recipe offered a maximum of 32 pieces out of this recipe, but that seems like teeny tiny shortbread bites! We urge you to go bigger because your friends will undoubtedly want a more substantial bite.)
Click HERE for the printable recipe.
It’s not fair that we should be the only ones to enjoy this book, or the cookies in fact, so Tate’s Bake Shop is offering you the chance to try them both! Here’s how you can win: Just tell us what the best holiday cookie is for a party. (We need to make cookies for our dinner on Christmas day, and your help would be appreciated!)
Additional entries (one entry per method) detailed below. Leave another comment indicating which additional method of entry you’ve chosen:
1. ‘Like’ The Duo Dishes on Facebook.
2. ‘Like’ Tate’s Bake Shop on Facebook.
2. Follow The Duo Dishes on Twitter and tweet “Win a Tate’s Bake Shop cookbook & cookie sampler pack from @TheDuoDishes: http://bit.ly/heI87j #giveaway”.
The giveaway is only open to U.S. residents, and you must submit your entry by Wednesday, December 15th by 11:59 pm pst. We’ll announce the winner, chosen by Random.org, on Thursday, December 16th. If you don’t win, don’t worry! Tate’s Bake Shop is offering you 15% off any online order from their site with the discount code “cookie” between now and December 31st. Get your cookies while they’re hot!
Chrystal is in the running to present a panel discussion on food blogging at Blogging While Brown 2011. Click HERE to give her panel a ‘thumbs up’. Your support is always appreciated!
Other recipes you may enjoy...
Sergio’s Test Kitchen…Part 2
White Chocolate Chip Pecan Cookies
Our Timing Is Off
Buttermilk To The Rescue
Try Try Again