Well, once again, we–The Tuesdays with Dorie we–do a shortbread-based cookie. My favorite. I’ve learned some basics for this: namely, don’t overmix. I wanted to be lazy and not chop the chocolate, but I look at the Dorie photo and the bits of chocolate are really tiny. I pull out the processor.

Tell me this isn’t the best line EVER in a recipe: With a spatula and your fingertips, cajole (the batter) into a thin, even layer.

I do my best, Dorie, I do my best to cajole.I actually made a market run specifically to get Heath Toffee bits. And came home without them. Luckily, my inner sugar-fiend made me buy True North nut clusters yesterday–these are chunks of nuts held together with a tiny bit of toffee. Works for me. I throw a bunch of the cluster right into the food processor and get my topping.Chop the chocolate for the topping? Nah. I’ve actually made toffee bars from Silver Palate before where you just sprinkle the chips on top. Pop it back in the oven, let them soften and spread. I use up what I have: some milk chocolate, some bittersweet. Smooth it over my cajoled batter, press in my toffee/nut crunch. Let cool.

Eat.

Well done, Dorie. Well done.
Go have a look at what the other TWD bakers are doing.