Dearest Claire: I know you probably won’t read this but I just wanted to say that your brown butter chocolate chip cookies are the absolute best. I have been using your recipe and I’m proud to say I bake them for my friends coffee/wine shop and they are a store favorite. I’ve made other recipes but yours is the absolute best. I cannot wait to make these cookies. Greetings from Huntington Beach California. ❤😊
Hello! I am a massive fan of Claire's recipes (especially those in Dessert Person) and was so sad when I couldn't get her chocolate chip cookies to work for me! I keep seeing rave reviews about these cookies, similar to yours above. I was wondering if you had any tips for getting these cookies right? Mine always seem to spread too much leaving me with very thin cookies without much body/texture. I must be doing something wrong!
@@swiling4444 Hi! Actually I did a couple of adjustments to her recipe, first one I converted cups in grams, using cups is incredibly inconsistent (in my own experience) so that means that I use a scale, I weight all my ingredients, even the chocolate chips. And like you, first time I made the cookies I noticed the spread too much, so I added more flour, I added 20 more grams of flour and they came out great. Those are honestly the only changes I made. I would also say, do it step by step with her, pause the video whenever you need to and the most important thing in these cookies is the chill time. You need to rest that dough. It does make a difference. I usually make my cookie dough Sunday and bake it Tuesday morning. I hope that helps. 🙂
@@swiling4444 Because her brown butter chocolate chip cookies use melted butter, not softened, that changes the chemical structure. If you're in a warm climate, making them during the summer, or are just in a warm kitchen, you should chill the dough as a total mass (for at least 3 hours before measuring out your dough balls) to resolidify some of the butter fat. That will prevent a lot of the excess spreading. You can also bake at a slightly lower temperature (usually 350F down to 325F) for an extra minute or two on the recommended baking time. Sometimes ovens can be finicky and actually be hotter than they appear on the dial. (First step is measuring the flour using a scale or the scoop and level method, but because you're having trouble with spreading and not the opposite of the cookies not spreading enough, it likely has more to do with the fat and/or sugar)
@@andreaelizabethpadillaramo4595 Thank you so much for the reply and the flour tips! I always observed that my dough felt "wetter" than what I am used to with cookies, so adding the extra flour makes a lot of sense to me. I generally rest the dough in the fridge overnight but am interested to try extending that based on your experience! Will implement both of these tweaks soon and report back haha. AND totally agree about volume vs. weight measurements!
@@PixieLovesItAll Thank you for chiming in with these insights! I am in a cold climate up north in Canada (*winter time sigh*), but I will definitely try extending the chill time on the dough based on the tips I'm getting here. Also, I hadn't considered the oven temp factor! I do sometimes wonder if my oven runs hot, so I'm interested to try reducing to 325F with a slightly longer bake time. Will report back after some delicious experimentation lol
I've been eyeing this recipe for over a month now. Bought a large open star tip and stocked up on limes. Evertything else, as Claire points out, was in the pantry. The measuring and mixing was a breeze. But the piping! I managed to get a dozen cookies piped - after turning the heat up and bursting two piping bags, one of which was made of plastic-lined canvas. I'm a grown-ass man with big hands, and that stuff is a pain to pipe. Next time I'mma scoop & flatten with the bottom of a glass. And there will indeed be a next time, cuz these cookies are delicious! I very much appreciate the decorative filip, but I'll save the piping for buttercream, meringue, and pâte à choux. Thanks, Claire, for another tasty treat!♥
Flavor and glaze were totally on point. Even with softer butter than used in the video AND a massage AND an hour on a stool in front of the fireplace, these absolutely would not pipe. No way, no how. I rolled them out and cut them and it worked fine. If/when I have a spritz maker I may try again for a cute shape.
I made these for my holiday cookies last year! They came out looking exactly like this, it's almost surreal to watch you do it. Also I feel validated bc I also had the same issue with the pastry bag exploding and some of them coming out in an S shape 😁 they were a hit with the family
@@bratz510 I stored mine in an airtight container. The “crust” did go a bit soft because of the glaze, but they were still yummy. I call them lemon cheesecake cookies because that’s what they taste like.
This is the first time ive actually wanted to make a recipe,,, i mostly just want to watch claire cook. I dont like cooking or baking, but this looks so simple and yummg
FYI these also make a fantastic base for a thumbprint cookie! Spooned a couple out and added a tiny bit of mixed berry preserve on top instead of glaze to some and they were delicious.
the bursting piping bag because of too firm dough is very relatable! I got around that issue with piped cookies by getting reusable piping bags, those are sturdy enough :)
I want to start by saying that Claire is dope and I’ll watch pretty much anything she uploads. I’m not a baker at all mostly here for entertainment during my lunch break. I miss watching her problem solve through a recipe. Watching her get creative to work through all the challenges is something I miss watching. Its like when a super smart kid isn’t being challenged. Prob not a popular opinion but I find myself looking at old videos like Aw that was fun.
I just made them for the first time for my Christmas cookie box. I chilled the dough and used cookie cutters instead of piping. These are AMAZING. Absolutely a winner.
I made these last night (didn't have a piping tip large enough to make them into squiggles, so I just made regular round cookies) and they were SOO good and a huge hit at the dinner party I went to last night. Don't be shy with the lime zest as garnish on top of the cookie after you frost it. Will definitely be making these again, maybe next time an orange version or lemon!
just made these, as delicious as they come! started with the butter a little on the softer side than Claire just for good measure and she was not joking, this is a stiff batter to pipe! after 20 mins in the freezer, my bake time was 20 minutes. for the scale-or-bust people out there like me 1 TBS lemon juice = 15g thank you for this late-winter citrus winner, Claire!
Made these and they have a great tangy flavour, and great melt away texture. As claire mentioned they're tender and soft in the middle. I missed that tidbit the first time round so I expected them to be crispy like a regular shortbread. Regardless, still a great cookie. I would dip it in some white chocolate next time, rather than the glaze. I feel like the sweet milkyness of white chocolate will complement the tangy lime flavour. The cookie isn't very sweet either so I think it will work. I might also add a tablespoon of milk to make it more pipeable
I use to make these minus the lime with my grandmother. We would ball them and use a fork to flatten. They are delicious!!!! Now I will have to try them with lime or lemon!!!
Okay so I see a lot of people commenting on how good their cookies turned out, and I'm genuinely happy for them. Meanwhile I just had the most depressing, mentally exhausting Tuesday night making them. I was hoping for a quick, low-effort and satisfying treat to take to the office tomorrow, but the dough just wouldn't get out of the pastry bag. I kept it on my heater for about an hour and it still wouldn't get out! My reusable pastry bag was actually solid, but it also got ripped and started oozing from the side. I ended up tearing the thing open and just spreading the dough on the pan. Most miserable time I ever had following a recipe tbh.
Looks great! Reminds me of spritz. Ha, I just made white chocolate chip, hazelnut & apricot cookies, using cream cheese in place of a small portion of butter.
I made them and highly recommend! Instead of lime, I used oranges I had had for too long and didn't want to eat normally anymore. THE COOKIES WERE AMAZING!!!! Totally melt in your mouth and just the right amount of crunch and sweetness. Plus the added bonus of being sooooo simple!
Ah I made these recently and they’re sooo good and zingy! The use of cornflour was interesting and not something I would’ve thought of, reallyy zingy and delicious
Vinnie is the cheese on that cookie the icing on them lol minus broccoli. Clair is the pièce de ré·sis·tance. The actually yummy dessert. I’ve piped eclairs and cream puffs it was so fun.
Please can you do the toasted rice sables soon. I made them last week and they didn’t turn out quite right. I’m wondering where I went wrong. They still tasted good though!
I usually prefer to bake cakes, but sometimes you just gotta bake some cookies, and these loo really great :) Plus, my grandma used to make similar ones, but they were citrusless.
Aaarrghhhh! I wanted to love these and ultimately they tasted okay, but my kitchen was cold and I couldn't get the pastry bag to warm up. So I just rolled the dough into balls and called it a day. Such a bummer!
Hey claire, u r my true inspiration. Love from Pakistan... please tell me anything in the replacement of cream cheese in shortbread dough, can I replace 113 grams of cream cheese with 113 grams of butter ??
Love lime! Going to try this with some plant-based milk and butter as I have a family history of Cancer and need to avoid the estrogen in dairy--thanks for posting
Hi! I just made this cookie last weekend and I have a question as my cookie hard as rock! I don’t know what step that I miss or made a mistake. The butter was leaked when cookie baked and the inside seem not cooked. I really would like to try again for this recipe. Thank you in advance!
Tried this and it tasted really nice but I could not for the life of me get this through my piping bag. Gave up and shaped them by hand into round cookies. Still good!
I saw a hack where you wrap the tip of a plastic zip lock bag with tape and then cut slips into it to make a star tip without the metal thingie, for anyone who doesn't own a piping kit
Always love your videos! I was wondering if you have any tips for baking with sugar alternatives. I bake for my diabetic dad a lot, and I have realized that some alternatives replace the sweet taste, but don't provide the save texture as real sugar.
I wanted to see the aftermath of the bag bursting. If only you could have played the sad music used on the show we will not mention. I miss things going wrong. Claire is hilarious and we rarely get to see her fun personality when things are going well.
Dumb Q: are there tips for storing these sweets? Single guy in my 30s. I still have 7 brownies from last weeks vanilla brownie recipe (btw were in.. credible). Not a calorie macro counter at all, but aware I shouldn't be eating a tray of brownies within a few days with my work from home job. I'm learning baking requires an audience to share with -- entertaining with surplus dessert is something I'd love advice on (didn't grow up with parents that baked sweets). I've used sandwich bags as little take aways for friends after bringing a tray visiting their home. At desperate times, paper towels that didn't transport well. Is that the best way to present? I've also "lost" a few of my baking pans leaving them at parties because guests were still working on the dessert. I'm always looking for ways to impress and make it easy for the people I want to share these baked goodies with. Should I invest in individual to-go containers with baked goods? Best option(s) that doesn't look lame / feels (semi) professional?
I tried to make these cookies for a pastry school assignment, and I followed the recipe exactly, but they wouldn’t cook through. I baked until they were completely golden brown, but the centre was still raw. I tried again with a smaller piping tip, but had the same issue. I wish I knew what I did wrong, because they tasted great otherwise.
Ohhhh okay i think i know what went wrong for me when i made these! I've tried them twice, the first time i made them i was impatient and my butter and cream cheese were still pretty cool, my dough was stiff, and piping was VERY difficult. And i ended up with twice as many cookies! The second time i let everything get a lot warmer and still struggled with piping. And had TWO bag blowouts. I actually gave up and cut them into coins. I thiiink my tip is too small and my bags are too short! My cookies came out a lot smaller when i managed to muscle anything out of the piping bag. Whoops!
These are, by far, the simplest cookie with the biggest "wow!" flavor impact I have ever made. 11/10 recipe imo!
Dearest Claire: I know you probably won’t read this but I just wanted to say that your brown butter chocolate chip cookies are the absolute best. I have been using your recipe and I’m proud to say I bake them for my friends coffee/wine shop and they are a store favorite. I’ve made other recipes but yours is the absolute best.
I cannot wait to make these cookies.
Greetings from Huntington Beach California. ❤😊
Hello! I am a massive fan of Claire's recipes (especially those in Dessert Person) and was so sad when I couldn't get her chocolate chip cookies to work for me! I keep seeing rave reviews about these cookies, similar to yours above. I was wondering if you had any tips for getting these cookies right? Mine always seem to spread too much leaving me with very thin cookies without much body/texture. I must be doing something wrong!
@@swiling4444 Hi!
Actually I did a couple of adjustments to her recipe, first one I converted cups in grams, using cups is incredibly inconsistent (in my own experience) so that means that I use a scale, I weight all my ingredients, even the chocolate chips.
And like you, first time I made the cookies I noticed the spread too much, so I added more flour, I added 20 more grams of flour and they came out great.
Those are honestly the only changes I made.
I would also say, do it step by step with her, pause the video whenever you need to and the most important thing in these cookies is the chill time.
You need to rest that dough. It does make a difference.
I usually make my cookie dough Sunday and bake it Tuesday morning.
I hope that helps. 🙂
@@swiling4444 Because her brown butter chocolate chip cookies use melted butter, not softened, that changes the chemical structure. If you're in a warm climate, making them during the summer, or are just in a warm kitchen, you should chill the dough as a total mass (for at least 3 hours before measuring out your dough balls) to resolidify some of the butter fat. That will prevent a lot of the excess spreading. You can also bake at a slightly lower temperature (usually 350F down to 325F) for an extra minute or two on the recommended baking time. Sometimes ovens can be finicky and actually be hotter than they appear on the dial.
(First step is measuring the flour using a scale or the scoop and level method, but because you're having trouble with spreading and not the opposite of the cookies not spreading enough, it likely has more to do with the fat and/or sugar)
@@andreaelizabethpadillaramo4595 Thank you so much for the reply and the flour tips! I always observed that my dough felt "wetter" than what I am used to with cookies, so adding the extra flour makes a lot of sense to me. I generally rest the dough in the fridge overnight but am interested to try extending that based on your experience! Will implement both of these tweaks soon and report back haha. AND totally agree about volume vs. weight measurements!
@@PixieLovesItAll Thank you for chiming in with these insights! I am in a cold climate up north in Canada (*winter time sigh*), but I will definitely try extending the chill time on the dough based on the tips I'm getting here. Also, I hadn't considered the oven temp factor! I do sometimes wonder if my oven runs hot, so I'm interested to try reducing to 325F with a slightly longer bake time. Will report back after some delicious experimentation lol
What recipe would you like to see us make on Dessert Person?
Blueberry slab pie!
I would love to see more Jewish Ashkenazy recipes.
More plant based recipes please 🙏🏻🙏🏻
I would like you to show me the flourless chocolate meringue cake. It looks delicious!
@@rachelshulman111 no
Whoah. I didn’t know you make shortbread cookies using piping bag and tips. That’s very creative!
I've been eyeing this recipe for over a month now. Bought a large open star tip and stocked up on limes. Evertything else, as Claire points out, was in the pantry. The measuring and mixing was a breeze. But the piping! I managed to get a dozen cookies piped - after turning the heat up and bursting two piping bags, one of which was made of plastic-lined canvas. I'm a grown-ass man with big hands, and that stuff is a pain to pipe. Next time I'mma scoop & flatten with the bottom of a glass. And there will indeed be a next time, cuz these cookies are delicious! I very much appreciate the decorative filip, but I'll save the piping for buttercream, meringue, and pâte à choux. Thanks, Claire, for another tasty treat!♥
Flavor and glaze were totally on point. Even with softer butter than used in the video AND a massage AND an hour on a stool in front of the fireplace, these absolutely would not pipe. No way, no how. I rolled them out and cut them and it worked fine. If/when I have a spritz maker I may try again for a cute shape.
I microwaved the filled piping bag for ~20 seconds and it piped much smoother
Did you try with a cookie press yet?
I made these for my holiday cookies last year! They came out looking exactly like this, it's almost surreal to watch you do it. Also I feel validated bc I also had the same issue with the pastry bag exploding and some of them coming out in an S shape 😁 they were a hit with the family
I would be tempted to try it in a spritz cookie press!
This same exact thing happened when I made these for my holiday cookie box last year so you are definitely not alone!
I went through 4 pastry bags for one batch! They all kept busting open 😢
just made them, they are delicious. how should I store them?
@@bratz510 I stored mine in an airtight container. The “crust” did go a bit soft because of the glaze, but they were still yummy. I call them lemon cheesecake cookies because that’s what they taste like.
This is the first time ive actually wanted to make a recipe,,, i mostly just want to watch claire cook. I dont like cooking or baking, but this looks so simple and yummg
Same. I enjoy lime and cookies....I'll just need to get a piping bag and tip though...
FYI these also make a fantastic base for a thumbprint cookie! Spooned a couple out and added a tiny bit of mixed berry preserve on top instead of glaze to some and they were delicious.
Currently making these at the moment. It's super cold in my house so I rolled into a log and bake em! The lime glaze is superb!!! Like the BEST Glaze.
Having a real hard time with panic attacks. This is the only kind of content I want TH-cam to suggest to me from now on. Thanks Claire 😢💜
the bursting piping bag because of too firm dough is very relatable! I got around that issue with piped cookies by getting reusable piping bags, those are sturdy enough :)
I want to start by saying that Claire is dope and I’ll watch pretty much anything she uploads. I’m not a baker at all mostly here for entertainment during my lunch break. I miss watching her problem solve through a recipe. Watching her get creative to work through all the challenges is something I miss watching. Its like when a super smart kid isn’t being challenged. Prob not a popular opinion but I find myself looking at old videos like Aw that was fun.
I just made them for the first time for my Christmas cookie box. I chilled the dough and used cookie cutters instead of piping. These are AMAZING. Absolutely a winner.
i like how claire just straight up picks up the dough to put it in the bag
I love lime in savory and sweet dishes alike, can't wait to try this!
I made these last night (didn't have a piping tip large enough to make them into squiggles, so I just made regular round cookies) and they were SOO good and a huge hit at the dinner party I went to last night. Don't be shy with the lime zest as garnish on top of the cookie after you frost it. Will definitely be making these again, maybe next time an orange version or lemon!
just made these, as delicious as they come! started with the butter a little on the softer side than Claire just for good measure and she was not joking, this is a stiff batter to pipe! after 20 mins in the freezer, my bake time was 20 minutes.
for the scale-or-bust people out there like me
1 TBS lemon juice = 15g
thank you for this late-winter citrus winner, Claire!
so cute and aesthetically pleasing
I love that you have a recipe using lime apart from key lime pie. Thanks!
what a great end of winter/springtime cookie! will definitely be picking some limes up the next time I’m at the store !
Made these and they have a great tangy flavour, and great melt away texture. As claire mentioned they're tender and soft in the middle. I missed that tidbit the first time round so I expected them to be crispy like a regular shortbread. Regardless, still a great cookie. I would dip it in some white chocolate next time, rather than the glaze. I feel like the sweet milkyness of white chocolate will complement the tangy lime flavour. The cookie isn't very sweet either so I think it will work. I might also add a tablespoon of milk to make it more pipeable
I use to make these minus the lime with my grandmother. We would ball them and use a fork to flatten. They are delicious!!!! Now I will have to try them with lime or lemon!!!
These look so very yummy 😋 just got back from FL with some fresh key limes….going to have to try these squiggles!
Okay so I see a lot of people commenting on how good their cookies turned out, and I'm genuinely happy for them. Meanwhile I just had the most depressing, mentally exhausting Tuesday night making them. I was hoping for a quick, low-effort and satisfying treat to take to the office tomorrow, but the dough just wouldn't get out of the pastry bag. I kept it on my heater for about an hour and it still wouldn't get out! My reusable pastry bag was actually solid, but it also got ripped and started oozing from the side. I ended up tearing the thing open and just spreading the dough on the pan. Most miserable time I ever had following a recipe tbh.
These remind me of Viennese Whirls. Been wanting to make those. But the added cream cheese makes me want to try these more!
Looks great! Reminds me of spritz. Ha, I just made white chocolate chip, hazelnut & apricot cookies, using cream cheese in place of a small portion of butter.
Awwww, I hadn’t watched in ages and came to peep. Congratulations Claire!!!
I would love to try these with some warm winter flavors instead of citrus!
I saw your recipe for these in a magazine a while back. Super fun to make, and they are now my mom's favorite cookie!!
My new go to shortbread recipe! So good!
My favorite cookie, can't stop at one
I received your books for Christmas, really excited to try this one with my kids!
these remind me of a classic french cookie called Spritz which we typically dip half in chocolate and they’re so good !
My favorite citrus is lime, I love cookies and I'm gluten intolerant. Claire, you're a tonic!
Someone made these from this video and brought them to a party I went to recently. I almost ate them all they were so good
Enjoyed the video. Cookies look good.
Would love to see 2 hand cookies.
Thank you.
These cookies are on my list of things to bake!! Now I can’t wait!! Adore Claire!
I made them and highly recommend! Instead of lime, I used oranges I had had for too long and didn't want to eat normally anymore. THE COOKIES WERE AMAZING!!!! Totally melt in your mouth and just the right amount of crunch and sweetness. Plus the added bonus of being sooooo simple!
@@TheSwauzz really! I didn’t like them. I ended up throwing them away.😢
they seem really good! can't wait to try this one!
Awesome, this recipe would be so easy to veganize, will definitely try
Just made these yesterday for a team night at my workplace! Funny to see that this video was posted recently 😊
Your opening is just so lovely. I'm such a big fan! I'm sad I only found oyu right when the pandemic hit! Keep it up and doing you :)
This is what my Thursday needed!
Ah I made these recently and they’re sooo good and zingy! The use of cornflour was interesting and not something I would’ve thought of, reallyy zingy and delicious
Vinnie is the cheese on that cookie the icing on them lol minus broccoli. Clair is the pièce de ré·sis·tance. The actually yummy dessert. I’ve piped eclairs and cream puffs it was so fun.
Oooh. Those look delicious. I think if I make them I will use key limes instead of regular limes. I’ll bet Meyer lemon ones would be fabulous too.
These look amazing, I love everything about this cookie! Thank you for another amazing video!!
Citrus squiggles are my favorite show stopper cookies. Had to make a second batch due to popular demand at work.
I just bought both of your cookbooks at the Yeshiva University Seforim sale and I'm so excited to make everything!!!
Do you think a cookie press can be used to form the cookie? The dough seems similar to spritz.
That meow was so sweet. Claire your whole style will age well - promise :)
❤Oh I’m just drooling watching this❤
I want to make these with lemon!🍋
If possible, I’d love to see a Dessert People episode with Brad Leone! You guys used to make my absolute favourite videos! Best collabs 👏🏼🥳
those cookies are looking amazing!
is there a way to substitute the cream cheese or do without it?
Have amazing weekend Claire you deserve it ❤
I have a very similar recipe only it calls for rolling the dough into small balls. It's delicious, but these squiggles are more fun!
Looks Yummy.
Thanks Claire! I have a few Qs:
How long does these cookies last? And does it have to be refrigerated?
A new cookie recipe video yay! They look very fun, looking forward to the video :)
Archie is so cute and you have best kitties so sweet ❤
These have been on my mind to make! So happy to see the video come out for them :D
Please can you do the toasted rice sables soon. I made them last week and they didn’t turn out quite right. I’m wondering where I went wrong. They still tasted good though!
Can you please do a series / videos on eggless bakes
OMG! Sounds perfect for the summer and so delicious ❤
I usually prefer to bake cakes, but sometimes you just gotta bake some cookies, and these loo really great :)
Plus, my grandma used to make similar ones, but they were citrusless.
Hi, I love you videos Claire! Why do you prefer silicone over parchment paper usually?
I *really* wanted more info on the piping bag blowout!
Aaarrghhhh! I wanted to love these and ultimately they tasted okay, but my kitchen was cold and I couldn't get the pastry bag to warm up. So I just rolled the dough into balls and called it a day. Such a bummer!
They are so petty and refreshing ❤
They look delicious, exactly why I clicked the video ^u^ I love lime and I love cookies
Hey claire, u r my true inspiration. Love from Pakistan... please tell me anything in the replacement of cream cheese in shortbread dough, can I replace 113 grams of cream cheese with 113 grams of butter ??
Is the dough too firm to use a cookie press/gun? I use the cookie press for my spritz cookies.
I’ll be making these for St . Paddy’s Day! 🤩 🍀 ❤
Love lime! Going to try this with some plant-based milk and butter as I have a family history of Cancer and need to avoid the estrogen in dairy--thanks for posting
These would go perfectly with my Christmas cookie spread! Is there a red fruit that would work with these for my rrd and green theme?
My god when you said "this is mostly pantry ingredients," you actually meant it. I could make these tomorrow if I wanted
Hi! I just made this cookie last weekend and I have a question as my cookie hard as rock!
I don’t know what step that I miss or made a mistake. The butter was leaked when cookie baked and the inside seem not cooked.
I really would like to try again for this recipe. Thank you in advance!
Tried this and it tasted really nice but I could not for the life of me get this through my piping bag. Gave up and shaped them by hand into round cookies. Still good!
I saw a hack where you wrap the tip of a plastic zip lock bag with tape and then cut slips into it to make a star tip without the metal thingie, for anyone who doesn't own a piping kit
Always love your videos! I was wondering if you have any tips for baking with sugar alternatives. I bake for my diabetic dad a lot, and I have realized that some alternatives replace the sweet taste, but don't provide the save texture as real sugar.
Swerve is the best for 1:1 texture equivalent
@@maddieb.4282 Thanks!! I'll definitely try that out!
You bake with your nose too! Lmao, love it! I’ve never known anyone else who does that
Finally I found her again 🤩
Super content, keep it up. 😉
Thank you 🙌
Can the cream cheese be omitted?
9:00 I was waiting for the rupture.🤭😉😆
Could you use a cookie press for these?
This recipe is right on time. Have a bag of key limes that I need to use and this will be perfect. Thanks
I’m glad to see I’m not the only one that gets holes in the pastry bag😂
shortbread is the best
Can you make these & freeze them ahead of time?
I’m thinking I may try a variation on this with lemon instead of lime and instead of the zest on top, a little bit of finely chopped rosemary.
Would this recipe work in a cookie press?
nice cookies girl. slay 😍
The editing is fun lol
I wanted to see the aftermath of the bag bursting. If only you could have played the sad music used on the show we will not mention. I miss things going wrong. Claire is hilarious and we rarely get to see her fun personality when things are going well.
Dumb Q: are there tips for storing these sweets? Single guy in my 30s. I still have 7 brownies from last weeks vanilla brownie recipe (btw were in.. credible). Not a calorie macro counter at all, but aware I shouldn't be eating a tray of brownies within a few days with my work from home job. I'm learning baking requires an audience to share with -- entertaining with surplus dessert is something I'd love advice on (didn't grow up with parents that baked sweets). I've used sandwich bags as little take aways for friends after bringing a tray visiting their home. At desperate times, paper towels that didn't transport well. Is that the best way to present? I've also "lost" a few of my baking pans leaving them at parties because guests were still working on the dessert. I'm always looking for ways to impress and make it easy for the people I want to share these baked goodies with. Should I invest in individual to-go containers with baked goods? Best option(s) that doesn't look lame / feels (semi) professional?
These would freeze pretty well. Just don't let them thaw out or the glaze will get funky from the condensation.
I tried to make these cookies for a pastry school assignment, and I followed the recipe exactly, but they wouldn’t cook through. I baked until they were completely golden brown, but the centre was still raw. I tried again with a smaller piping tip, but had the same issue.
I wish I knew what I did wrong, because they tasted great otherwise.
They obviously weren't raw if they were cooked until brown. They are a very Buttery cookie and need to cool in order to set up like a shortbread.
@@kjdude8765I had the same issue as Morgan. I think it’s the cream cheese
Can you use potato starch in place of traditional corn starch?
Ohhhh okay i think i know what went wrong for me when i made these! I've tried them twice, the first time i made them i was impatient and my butter and cream cheese were still pretty cool, my dough was stiff, and piping was VERY difficult. And i ended up with twice as many cookies! The second time i let everything get a lot warmer and still struggled with piping. And had TWO bag blowouts. I actually gave up and cut them into coins. I thiiink my tip is too small and my bags are too short! My cookies came out a lot smaller when i managed to muscle anything out of the piping bag. Whoops!
I wasn’t able to pipe mine either. The dough was way too stiff.