CHOCOLATE SHORTBREAD COOKIES
Provided by Denise Barr
Categories Cookies Chocolate Bake Christmas Shower Edible Gift Christmas Eve
Number Of Ingredients 7
Steps:
- In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.
- With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and cacao nibs and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
- On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.
- Preheat oven to 325 degrees.
- Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.
CHOCOLATE CHIP SHORTBREAD
Provided by Food Network Kitchen
Time 2h35m
Yield 18 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
- Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
- Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
- Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
- Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.
CHOCOLATE DIPPED SHORTBREAD COOKIES
Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 50m
Yield 3 dozen, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar, add flour and vanilla.
- Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
- Use the tines of a fork to flatten cookies.
- Bake at 350°F for 12-15 minutes.
- Remove from baking sheet, cool 10-15 minutes.
- Dip half of each cookie into melted chocolate.
- Chill to set chocolate.
Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4
DOUBLE CHOCOLATE SHORTBREADS
You're only five ingredients away from a double chocolate melt-in-your-mouth delight
Provided by Barney Desmazery
Categories Afternoon tea, Snack, Treat
Time 22m
Yield Makes 10
Number Of Ingredients 5
Steps:
- Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
- Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
CHOCOLATE SHORTBREAD
Always wondered about the name here -- Where's a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home's Chocolate Lover's Cookbook, Vol 2, 2003!
Provided by Sydney Mike
Categories Dessert
Time 40m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F.
- In a mixing bowl, cream the butter, then add vanilla & mix well.
- In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
- Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
- Place strips 1 inch apart on ungreased baking sheets.
- Prick each strip several times with a fork.
- Bake 20-25 minutes or until set.
- Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.
CHOCOLATE SHORTBREAD
These chocolately shortbread wedges are even more enticing with a splash of colorful icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
- Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Decorate with icing.
SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
CHOCOLATE-CHOCOLATE CHIP SHORTBREAD COOKIES
Provided by Antoinette Muto
Categories Cookies Food Processor Chocolate Dessert Bake Kid-Friendly Back to School Walnut Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.
- Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.
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CHOCOLATE SHORTBREAD COOKIES RECIPE - MARIA HELM …
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- In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
- Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
- Preheat the oven to 350°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper–lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
CHOCOLATE SHORTBREAD COOKIES - GEMMA’S BIGGER BOLDER BAKING
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- In a separate bowl, beat butter, vanilla, and sugar with a stand or handheld mixer on medium speed until smooth, about 3 minutes.
CHOCOLATE SHORTBREAD RECIPE | CHOCOLATE-DIPPED SHORTBREAD
From twopeasandtheirpod.com
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.
CHOCOLATE SHORTBREAD COOKIES | GIRL HEART FOOD®
From girlheartfood.com
- In a bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl with a hand mixer), mix together the flour, cornstarch, icing sugar, cocoa powder and salt. Preheat your oven at 300 degrees Fahrenheit at this point too.
- Add butter to flour mixture and blend until combined and dough is soft. Form into a ball and wrap in food plastic wrap and place in the refrigerator for 20 to 30 minutes until dough is easier to handle (and form into cookies).
- Remove dough from the refrigerator, unwrap from food plastic wrap, and shape into balls (each ball about 2 tablespoons). Place balls onto a large parchment paper-lined baking sheet. Note: If the dough is too firm to handle, just let sit on your countertop for a little bit until you can roll into balls.
CHOCOLATE SHORTBREAD COOKIES - THE MONDAY BOX
From themondaybox.com
- Use wax paper to line two cookie sheets or other flat baking pans that will fit into your refrigerator.
CHOCOLATE SHORTBREAD COOKIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
- Add butter, vanilla, and powdered sugar to a stand mixer and cream on high speed for 1-2 minutes until light and fluffy.
- Lower speed to the lowest setting and add in the flour and cocoa powder slowly until just combined.
CHOCOLATE SHORTBREAD - FOODOLOGY GEEK
DOUBLE CHOCOLATE SHORTBREAD COOKIES RECIPE - MOM FOODIE
From momfoodie.com
- In a small separate bowl mix salt with the milk and vanilla extract to dissolve. then add to the creamed butter.
- In another bowl, whisk together the cocoa powder and flour, then mix in with the wetter ingredients bowl. Once the dough is well mixed, toss in the chocolate chips.
THE BEST CHOCOLATE SHORTBREAD COOKIES EVER : 10 STEPS ...
From instructables.com
- Tools and Ingredients. You will need a kitchen scale and a food processor to make these cookies. There are only 5 ingredients: 2 ounces of high quality cocoa - use the best cocoa you can get.
- Weigh Your Container, and Weigh Dry Ingredients. The first thing to do is weigh your container. This weight, plus the desired weight of your ingredient, will be the total weight you need.
- Process Dry Ingredients in Food Processor. This is a quick and easy way to thoroughly and evenly mix all the dry ingredients together.
CHOCOLATE DIPPED SHORTBREAD COOKIES | GIMME DELICIOUS
From gimmedelicious.com
- In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth and creamy; about 1 minute). Add the sugar and beat until smooth; about 2 minutes. Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an 30 minutes until firm.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough into a 1/4 inch thick. Cut into Star or other shapes then place on the prepared baking sheets. Place in the refrigerator for about 10 minutes then Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
- To Dip Cookies: When the cookies are cool, place them on a baking sheet lined with parchment paper. Place 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds;Stir, continue to heat, stirring in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir until the chocolate is smooth and slightly cooled.
CHOCOLATE SHORTBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
- For thicker shortbread, grease one 9" square pan., To avoid over-creaming, we recommend that you stir the dough by hand.
- In a medium-sized bowl, stir together the butter, salt, and sugar until well blended., Add the cocoa, vanilla, baking powder, and flour, and mix until you have a smooth, slightly stiff batter., Press the dough into your prepared pan(s) and prick all over with a fork.
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