Tuesdays with Dorie BWD: Tenderest Shortbread Four Ways (the rye-chocolate way)

September 9, 2025 at 12:47 pm | Posted in BWD, cookies & bars, groups, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, cookies

Dorie says to bake the Tenderest Shortbread you need to make the dough with powdered sugar, egg yolks, and of course lots of butter. She gives four different flavor options for these sablé-like cookies, and I made the Rye-Chocolate Shortbread version, not only because I will rarely pass up chocolate if it’s an option, but also because I really do like the flavor from a bit of whole grain flour in baking. I can’t help myself from adding flakey salt to just about every cookie I make, even though they probably could have handled a sprinkling of coarse sugar instead, as they aren’t very sweet. They are melt-in-your-mouth, as Dorie says, but they are also good keepers– perfect for cookie tin coffee treats!

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll!

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Yum, yum, yum! The rye-chocolate ones are my next bake for these cookies.

Comment by Judy— September 9, 2025 #

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These look great and are the version I will make too! Good tip on the sugar sprinkling!

Comment by Mardi (eat. live. travel. write.)— September 10, 2025 #

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I can’t pass up on chocolate either. I am going to make these next. I tried the flax version too and those were good.

Comment by Diane Zwang— September 12, 2025 #

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Chocolate short-bread cookies with coffee, yummy!

Comment by Shirley (Everopensauce)— September 14, 2025 #

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I should have used chocolate chunks like you did…I am sure I would have tasted the chocolate then haha! The salt certainly finishes the look…beautiful!

Comment by isthisakeeper— September 15, 2025 #

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