Comments on: Bittersweet Chocolate Shortbread Cookies

By: Jessie

Jessie — Tue, 24 Aug 2010 14:04:46 +0000

I’m afraid you’re going to want to swap out the agave nectar called for in this recipe after reading this article- trying to spread the word, because I was so scandalized when I read this- agave is actually more chemically refined than corn syrup, folks- we’ve been duped, myself included. Luckily, I never used tons of the stuff- you just can’t get me off my maple syrup. Read on: http://www.foodrenegade.com/agave-nectar-good-or-bad/

By: Speedmum

Speedmum — Thu, 28 Jan 2010 18:42:41 +0000

Hi! Just wondering what the yield for these portions would be? I have a tiny tiny gas oven. Also, if I wanted make them non-chocolate, maybe with raisins or ginger, what can I replace the cocoa powder with – reason being, I want to make these for my 15 month toddler? I know this post is 2008, still hoping you get a chance to reply!
thanks!

By: Johanna

Johanna — Fri, 21 Aug 2009 02:40:10 +0000

I just made these today as I am learning to cook without many, many ingredients we just found out my children are allergic to. I did have a problem with the bottoms burning even though I didn’t have the pan on a low rack in the bottom or bake them longer than 10 minutes. Was that just me? Something I maybe did wrong? The flavor is good, though. I don’t know if it will be sweet enough for my kids (who are just coming off all their “normal” sweet foods), but I’ll find out soon! Thanks for the recipe!

By: Auntie Om

Auntie Om — Thu, 16 Jul 2009 01:48:32 +0000

What a delicious treat! I increased the agave nectar to 5 Tab, as I was using a very rich cocoa (‘Now’ brand—high in fiber, high in protein, gluten free product.) Once completely cooled I stored these in an airtight container in the fridge and to my surprise their flavor seemed to develop after a day of being in there! I also discovered that when these are cold from the fridge they make excellent little platforms for a dollop of peanut butter, or better yet some vanilla coconut milk ‘ice cream.’ I am going to see what happens if they are made into little ‘ice cream’ sandwiches and stored in the freezer for a week or two…thanks for this one!

By: lydia joy

lydia joy — Wed, 09 Apr 2008 20:30:00 +0000

Hi, I just discovered your blog, and you do a great job! I guess I found you through Nourished Kitchen.
Wow, I am so excited to try these, they look great! Thanks!

By: Noa Rose Choose the Present

Noa Rose Choose the Present — Wed, 02 Apr 2008 05:09:00 +0000

The photo and the recipe made my mouth water. Chocolate makes a daily appearance in my diet, and I’ll happily add this to my addiction list!

By: Alex

Alex — Tue, 01 Apr 2008 05:46:00 +0000

Do not handle the cookies until completely cooled (ok, you may have to eat a few); the chocolate will make them extremely soft, and very hot. You can use numerous variations, like adding white chocolate chips or macadamia nuts and walnuts.

Anyway nice post

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