Yes, Coconut Butter Thicks, not Thins. Why? I would like to tell you that I’m really smart and thought it would be cool to make these cookies nice and thick so that they end up more like shortbread instead of being thin and lacey. I’d like to tell you it was all a great plan of mine. I would be lieing. This ended up being at least one time for me though that my lack of clearly reading instructions all the way through because I was in hurry actually worked in my favor.
What a way to end my very first NaBloPoMo!
Clearly marked in the instructions for these cookies it says to roll them 1/4-inch thick. I didn’t see that part. In fact, all I saw was the dimensions for the size of the rectangle to roll these cookies out. Add to that the fact that I made a half batch and then tried to roll my rectangle to half the size of the full batch and well, basically, this was a snafu of all kinds of mathematical errors on my part.
All I can to that is, it really didn’t matter. In fact, I think I probably would still love these cookies in their thin and lacey form (and I will try again to make them that way now since I had a plan for that). That said, I loved, loved, loved these cookies as thick shortbread type cookies. They taste incredible. Other than my little snafu I didn’t change the recipe at all.
I wanted to take a moment to send @doriegreenspan (that is where you can find our one and only Dorie on Twitter, in case you were wondering) for helping me through a couple of tweets to figure out what I had done wrong. Thank you Dorie for the technical support! You’re the best!
This week’s recipe for Coconut Butter Thins was chosen by Jayne, The Barefoot Kitchen Witch, which is where you can find the recipe for these awesome cookies, as well as in The Best Baking Book EVER. Don’t forget to visit the Tuesdays with Dorie blogroll to see all the cookies made by people who can actually read directions!
Easy Chocolate Fondue
(This recipe makes about 3 cups)
16 oz. good quality bittersweet or semisweet chocolate, chopped
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
Place the chopped chocolate in a large bowl. In a large Pyrex container or other heat-proof bowl, measure and heat the heavy cream until almost boiling. Pour the cream over the chocolate and let sit for 1 minute. Using a small whisk, stir the chocolate and cream together until it all comes together into a smooth sauce. Add the vanilla and whisk in. Serve warm.