I like Sue Li's succinct, pleasant, and no-nonsense delivery of her Orange, Pistachio and Chocolate Shortbread recipe. Her "dry humor" is addicting and enjoyable as is, I'm sure, her shortbread recipe.
SUE!! We truly need more videos from you ❤ You are SUCH a joy to watch, and I just really want to see more! Your kind and candid and jovial spirit is just a delight
How relatable is Sue! She had me cracking up multiple times throughout the video! I love shortbread and also remember vividly the chocolate orange! What a delicious looking combo!
Love the callback to the chocolate orange - my mom and I used to eat those as a snack. Always fun! They used to come in the same kind of netted bags that tangerines and clementines come in or in small boxes.
These were my most popular cookie last year, watching the video again to get ready for this year. I made with dried cherries instead of orange, spumoni vibes
I wonder what I did wrong? Everything about this cookie should be amazing but mine crumbled into bits with every ‘confident’ slice of my knife. I’m not giving up on them but, whew, I have an expensive mess to clean up.
Wonderful instructions! I am always hesitant about cookies; they seem to be so finicky at times. But I love short bread cookies, so I think I’m going to try this recipe. Thank you!
I made these cookies without the glazed orange. Even though I think they would be great with orange I just didn’t want to buy an ingredient I don’t usually use. They are great with chocolate and pistachio and I enjoyed making them. Cutting them is messy but I thought of Sue’s words and kept at it. They are very delicious 😋
Baked these off today. Good cookie - be careful when following the grams of flour listed on NYT. It lists 419g, which by every conversion table I looked at online (after the fact) is too much. Cookies had a hard time staying together (had to make the slices a lot larger). Hope that helps and lesson learned for me to double check conversions.
This looks incredible and I’m definitely going to make it 🤩 Do these recipes come in grams?? I generally prefer to use a scale rather than measuring cups
Strong almost Middle Eastern twist recipe. I would add orange extract to bring the orange forward. Shortbread is very fattening and dense so I find that when the cookies are more intense in flavor the consumption is more restrained.
Question: Are you using salted pistachios? Just curious. I bought unsalted raw and toasted them. Delicious and beautiful cookie, but still curious about what was intended. Also, I was thinking that in a pinch, dried cranberries could work in place of orange peels. They are easier to find and I think they would be pretty, too. Great video, yummy, easy recipe.
if you make these, measure out your flour or use 390g of flour (not 419g). Lots of people commenting on the recipe it's too dry - I tried the recipe myself and they were way too crumbly and didn't hold together (I used 419g flour). Tasted delicious so I'll make them again but with less flour..
The confidence thing is totally true in general. But sometimes I can be overconfident, and e.g. end up blending my silicone spatula to smithereens because I was forcing ginger into the blades of my blender with not enough water for it to run smoothly. And then I'm like wtf, how did I expect that to work, what was I thinking...
I'm going to answer my own question. I'm not a baker but I googled and discovered the 3:2:1 ratio for making shortbread. That would be flour to butter to sugar. I had salted butter on hand so I did not add extra salt. I had briefly seen the recipe on my one free view , unfortunately didn't think to screen cap it. I think I saw potato starch on the ingredient list. I added a heaping tablespoon of that. I followed the video from there. My oven needed 19 minutes at 350 to get the slight golden brown edge. This was easy to chill and cut so go ahead and use the "confidence" model as suggested. The product is truly satisfying. How is this so light? I was expecting a dense, heavy cookie. The orange and chocolate is perfection. Great recipe!
I think it's a binder to make it a little less crumbly to slice and bake. The add ins make it interesting but can interfere with the structure as it bakes. I've seen a lot of slice and bake cookie recipes that use eggs or yolks.
I've always made my own candied orange peel. It is easy and frugal. You freeze the orange peel from December/January and in February candy it. Why waste perfectly expensive orange peel? Make sure your peels are organic, not shellacked or waxed. They are usually sold as vegan. A little wax will be removed in the process so unnoticeable wax is sorta okay.
great recipe. but in the end she wasted 2 sheets of plastic wrap and the cookies ended having rustic (yet beautiful) shapes. im gonna make them directly into rustic shapes with no plastic waste
I made this recipe using a 3:2:1 ratio of flour to butter to sugar. I added a heaping tablespoon of potato starch. Followed the video for the rest. My oven needed 19 minutes at 350. Perfection! Down with pay walls!
First off, it's absolute sh*t that you don't provide the recipe and make us click on your link to get it. Guess what, I'm not doing that. Also, this recipe just seems untested / unfinished.. why nuts at all? And these cookies are begging for a melted chocolate drizzle or something on top. Also, I'd also consider adding some cocoa to the batter to make it a real chocolate shortbread.. and then maybe creating a drizzle with orange extract to really punch up the flavors.
Huh. I think we’re all Scots when we make shortbread! And I think of my great-grandmother, Christina McGinnis, who emigrated from Oban, Scotland to Lawrence MA to work in the textile mills in 1850. Mostly I wonder if she made shortbread, and how.
I'll bet that you wouldn't have bothered to comment negatively on a Jamie Oliver video. Anyway, I'm confident that Sue Li's shortbread is better than yours, notwithstanding her ethnicity. But definitely let us know when NYT Cooking gives you a gig, too. Maybe a haggis demonstration video?
Haven't seen Sue Li before but she's great & a reassuring teacher. More of her, please!
Check out her episode on dessert people on Claire’s channel!
I like Sue Li's succinct, pleasant, and no-nonsense delivery of her Orange, Pistachio and Chocolate Shortbread recipe. Her "dry humor" is addicting and enjoyable as is, I'm sure, her shortbread recipe.
this comment’s really on point. exactly my thoughts
I love Sue Li. More videos, please!
The flip to press both sides - GENIUS. I love Sue Li
SUE!!
We truly need more videos from you ❤ You are SUCH a joy to watch, and I just really want to see more!
Your kind and candid and jovial spirit is just a delight
How relatable is Sue! She had me cracking up multiple times throughout the video! I love shortbread and also remember vividly the chocolate orange! What a delicious looking combo!
Omg! Sue!!! We need more of Sue!!!
Love how she got rid of the "wonky" side ofthe dough. Clever and effective! Well done!
Love the callback to the chocolate orange - my mom and I used to eat those as a snack. Always fun! They used to come in the same kind of netted bags that tangerines and clementines come in or in small boxes.
More Sue videos!! She's my favorite 😍
I absolutely LOVE orange and chocolate.
Love Sue Li! Those cookies are a definite yes! More Sue Li please!!
I find it comforting to see flour go over the edge. Makes the recipe just seem more approachable. Thank you.
I love Sue Li SO MUCHHHH
I love Sue Li! She's always great to see.
Happy to see Sue on here and with a great recipe as well!
These were my most popular cookie last year, watching the video again to get ready for this year. I made with dried cherries instead of orange, spumoni vibes
Very chill instructor, solid demo. Respect
I just made these today and they turned out amazing! It’s such a great combination of flavors and textures. Will definitely be making them again soon.
I made them and they were way too dry! They crumbled everywhere and were way too messy, I'm so sad. 😫
So happy Sue is back!
Sue Li is great. This recipe feels kind of unexpected for the holidays -- exciting!
my favorite part is seeing them get all the other cookies 💕💕
All I need to know about Sue is right on her stunning manicure! So great... you guys have such a fun group of recipe developers these days.
I made those yesterday and they were so easy and are very tasty. Thanks for a great recipe to fill out our cookie plate
Beautiful Cookie!!
I made this recipe last week and it turned out fantastic! Great recipe! Great video!
Love Sue Li, too! And looking forward to trying this recipe. I have confidence it will turn out great!!!
Terrys chocolate orange we always got them at Christmas in Ireland ❤
Made these and loved them!! Adding to my holiday baking repertoire.
I wonder what I did wrong? Everything about this cookie should be amazing but mine crumbled into bits with every ‘confident’ slice of my knife. I’m not giving up on them but, whew, I have an expensive mess to clean up.
After the 2024 shortbread recipe I had to rewatch the other Sue Li shortbread videos. She's just fantastic.
Same
Love this woman!!!
THE QUEEN IS BACK!!!
Love Sue Li !!! Happy cookie week !! 😂
I made these and they were a hit. I had to make the candied orange peels though but it was all worth it.
Wonderful instructions! I am always hesitant about cookies; they seem to be so finicky at times. But I love short bread cookies, so I think I’m going to try this recipe. Thank you!
Literally my favorite cookies ever! I add candied ginger though since I just love ginger...
Definitely making this for the holidays! Thank you for the great recipe and excellent teaching Ms. Sue Li!
I adore Sue Li
I can’t wait to try these!! Shortbread is my favorite.
I love how happy and surprised people are when they get the biscuits box (I’m British and cookies are a type of biscuit)
I love shortbread and there's so many servings.
made this with dried mandarines. Fantastic :p tasted even better the next day!
Candied orange peel is actually pretty easy to make. And it keeps in it's syrup in the fridge indefinitely (mine is close to a year old)
Wish I had a good recipe for making it. Do you have one you can share?
Recipe please.🙏🏿
Love her!!! And love this recipe wow
I made these cookies without the glazed orange. Even though I think they would be great with orange I just didn’t want to buy an ingredient I don’t usually use.
They are great with chocolate and pistachio and I enjoyed making them. Cutting them is messy but I thought of Sue’s words and kept at it. They are very delicious 😋
Do you have the recipe?
@@jesuisteresaI don’t remember how I got the recipe it was 2 years ago. There’s a link to the recipe in the notes. You have to sign in to get it.
HAPPY COOKIE WEEK!!!
This sounds sensational!
I'm so excited to see all the recipe s and make all for our cookie gifts
Baked these off today. Good cookie - be careful when following the grams of flour listed on NYT. It lists 419g, which by every conversion table I looked at online (after the fact) is too much. Cookies had a hard time staying together (had to make the slices a lot larger). Hope that helps and lesson learned for me to double check conversions.
Exact same thing happened to me
Just printed the recipe, cant wait to make thses. Thank you! Sue Li Bring it on!!!
🤷🏿♀️ I made some "chocolate orange pistachio" rugelach instead!
Delicious flavor combo!👍🏿Thanks!
Must make these!!!! Thank you for sharing your recipe!
These cookies are delicious! I baked this first 👍👍👍
Sue is the best
Making these for sure! Thank you Sue Li!
Merry Christmas 🎄
more Sue ! more Sue !
Looks delicious :) I'm so happy watching this
love sue !!
Remember her from Dessert Person!! Love that she got to feature here!
This looks incredible and I’m definitely going to make it 🤩 Do these recipes come in grams?? I generally prefer to use a scale rather than measuring cups
No gods, no rules, no scales! 😁
yeah, the recipe as published on the Times website has gram equivalents for almost all of the ingredients
@@mlcastle perfect!! Thank you :)
The weight conversions look way off tho! 3 cups is 375g not 419. ¾ cup sugar should be 150g
oh. yum.
Apply the confidence move definitely. As Chef John say, "the food can smell your fear."
Is there a way to make this without eggs? Realy looking forward to trying this recipe! Thanks
Strong almost Middle Eastern twist recipe. I would add orange extract to bring the orange forward. Shortbread is very fattening and dense so I find that when the cookies are more intense in flavor the consumption is more restrained.
I enjoyed the video, even if I never make the cookies.
Question: Are you using salted pistachios? Just curious. I bought unsalted raw and toasted them. Delicious and beautiful cookie, but still curious about what was intended. Also, I was thinking that in a pinch, dried cranberries could work in place of orange peels. They are easier to find and I think they would be pretty, too. Great video, yummy, easy recipe.
Can candied orange pieces be used if glazed orange pieces aren’t available?🤞🏼
Delicious😊
Omg i kinda love her…
I bet adding orange zest could work well if you can't get candied orange peel :)
if you make these, measure out your flour or use 390g of flour (not 419g). Lots of people commenting on the recipe it's too dry - I tried the recipe myself and they were way too crumbly and didn't hold together (I used 419g flour). Tasted delicious so I'll make them again but with less flour..
They look so delicious! I wonder if it’s possible to make them vegan
Ohhhh hello new person slay
Is candied orange peal the same as citron? I have had holiday nightmares from the latter.
no not at all the same
Omg 🤤🤤🤤
MORE SUE
👍👍💕💕💕💕🥰
😍😍😍
The confidence thing is totally true in general. But sometimes I can be overconfident, and e.g. end up blending my silicone spatula to smithereens because I was forcing ginger into the blades of my blender with not enough water for it to run smoothly. And then I'm like wtf, how did I expect that to work, what was I thinking...
Every single cookie crumbled after I cut it
Can someone make us a shortbread cookie recipe that can be baked in molds?
I have some old cookie molds that I want to experiment with.
🤤🤤🤤😋
perhaps someone could share the amounts for the dry ingredients, much appreciated
I'm going to answer my own question. I'm not a baker but I googled and discovered the 3:2:1 ratio for making shortbread. That would be flour to butter to sugar. I had salted butter on hand so I did not add extra salt. I had briefly seen the recipe on my one free view , unfortunately didn't think to screen cap it. I think I saw potato starch on the ingredient list. I added a heaping tablespoon of that. I followed the video from there. My oven needed 19 minutes at 350 to get the slight golden brown edge. This was easy to chill and cut so go ahead and use the "confidence" model as suggested. The product is truly satisfying. How is this so light? I was expecting a dense, heavy cookie. The orange and chocolate is perfection. Great recipe!
I love how the video says they did not wait 8 hours when literally she said they did lol
anyone have the recipe to post? thanks!
Why was an egg yolk used in the dough?
Never heard of egg(s) being in shortbread..
I think it's a binder to make it a little less crumbly to slice and bake. The add ins make it interesting but can interfere with the structure as it bakes. I've seen a lot of slice and bake cookie recipes that use eggs or yolks.
I've always made my own candied orange peel. It is easy and frugal. You freeze the orange peel from December/January and in February candy it. Why waste perfectly expensive orange peel? Make sure your peels are organic, not shellacked or waxed. They are usually sold as vegan. A little wax will be removed in the process so unnoticeable wax is sorta okay.
What is her @
QUE TEKOREI
No sugar???
great recipe. but in the end she wasted 2 sheets of plastic wrap and the cookies ended having rustic (yet beautiful) shapes. im gonna make them directly into rustic shapes with no plastic waste
excuse me.. the recipe is behind a pay wall..anyone have it to share?
I made this recipe using a 3:2:1 ratio of flour to butter to sugar. I added a heaping tablespoon of potato starch. Followed the video for the rest. My oven needed 19 minutes at 350. Perfection! Down with pay walls!
They're an uglier version of a pistachio orange biscotti.
the cookie, yes. but/and. them nails!
I really hate it when chefs don't weigh their ingredients for baking, measuring by cups is so inaccurate
First off, it's absolute sh*t that you don't provide the recipe and make us click on your link to get it. Guess what, I'm not doing that. Also, this recipe just seems untested / unfinished.. why nuts at all? And these cookies are begging for a melted chocolate drizzle or something on top. Also, I'd also consider adding some cocoa to the batter to make it a real chocolate shortbread.. and then maybe creating a drizzle with orange extract to really punch up the flavors.
Using plastic wrap just to get clean rectangle seems wasteful, otherwise nice recipe.
I just feel like people who aren't Scottish shouldn't be chosen to front a shortbread recipe
I hope you're kidding.
Huh. I think we’re all Scots when we make shortbread! And I think of my great-grandmother, Christina McGinnis, who emigrated from Oban, Scotland to Lawrence MA to work in the textile mills in 1850. Mostly I wonder if she made shortbread, and how.
It's shameful that two people gave this nasty comment a thumbs up. Disgusting.
@@roberts.4582 Nope. I don't want to see Jamie Oliver making jerk chicken either.
I'll bet that you wouldn't have bothered to comment negatively on a Jamie Oliver video. Anyway, I'm confident that Sue Li's shortbread is better than yours, notwithstanding her ethnicity. But definitely let us know when NYT Cooking gives you a gig, too. Maybe a haggis demonstration video?