I may have mentioned that I'm on a shortbread kick. I'd like to get more comfortable with shortbread ratios so I can start creating my own. Back in February, I made the rosemary pine nut shortbread from 101cookbooks. It was great! The rosemary, lemon, and pine nut flavors all had a chance to sing out, and the texture was crisp and light. It will definitely be made again. I liked it better than the Earl Grey shortbread we've made before, but Earl Grey is still Jon's favorite.
A few days ago, I made two shortbread recipes from The View from the Great Island: peanut butter chocolate chip and double dark chocolate. Both were really good, but they weren't as good in cooked form as raw. Of course, not cooking the dough is easier than cooking it, but it felt kind of naughty to eat raw shortbread dough, despite its lack of raw eggs. These recipes had a higher butter to flour ratio than other shortbreads I've made, and I think it made the cooked texture a little too crumbly. The peanut butter one almost seemed like eating straight peanut butter in the way it stuck to the roof of my mouth. I don't know if I'll make these again. Jon suggests making the dough as "summer cookies" that we can just cut off the log and eat without baking.