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Next time I might try and and steep the tea in melted butter for a few min to diffuse more of the flavor into the cookie. If you saw me on book tour asked me what cookbooks I was into this year, I guarantee it came out of my mouth first. I haven’t tried it myself but I hope that helps! I think using the stand mixer, and making sure that the butter and sugar is very well blended is the trick. The turbinado sugar rim gives these cookies character and I am appreciative for another winning recipe! Please let me know. My apologies! Sprinkled them with a bit of maldon before they went in and they are truly scrumptious. I am totally impressed. I will bake them later tonight or Sunday morning. Perhaps I’ll use less toffee next time, but still really delicious and held up well! I made 4 pans of this and the only modification I made was to coat the top with vanilla sugar before baking. Oh my, it would. Minimal spread. Sometimes I’m waiting for them to look right and it ends up being totally overcooked when you taste them, so at 19 minutes, I got antsy and took them out. Does anyone have a suggestion for this? Use the cling wrap that covered the logs when chilling to hold them while slicing to get a better grip on the egg wash and sugar coated log. I’m taking some over to my neighbors, who had storm damage to their house while out of town, right now. I follow it almost exactly except that I only use 1 C butter – I don’t add the additional two Tbsp of butter. Post was not sent - check your email addresses! But if I didn’t, I wouldn’t have seen Alison Roman’s Salted Butter and Chocolate Chunk Shortbread Cookies virtually everywhere, weakening my resistance to the point that I had to try them, and when I did, realizing that just in case you’d missed them on, like, Refinery 29 or Eater or in her incredible first cookbook, I had to tell you about them because they should not be missed. These might be the best cookies I’ve ever had – which seems too hyperbolic to even type, and yet I think it’s true. Deb and Alex have flown the snowy, slushy and biting cold coop this week for warm, sandy island shores and countless tubes of SPF 50, so comment responses are going to be slow until they return. Love these! You’re a better recipe writer than this. JP notes they “scraped down the sides a few times…” when creaming the butter and sugars. And I found that freezing my slices for ten minutes before baking was an enormous help for the spreading problem. Hope your tour’s going well. I believe I heard the word “addictive” a number of times. My husband and toddler are currently devouring these post bake! And anything with toffee has my undivided attention! Heaven!! Thanks for the recipe! I love the idea of the sugar crust, but one of my guests is allergic to eggs. Is anyone else as excited about the Julia Child movie coming out in August? thanks! 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