CHOCOLATE SHORTBREAD
Provided by Food Network Kitchen
Time 2h
Yield about 24
Number Of Ingredients 12
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Beat the butter, egg yolk, vanilla, salt and cloves in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in the confectioners' sugar and cocoa powder until combined, then beat in the flour in two batches until combined.
- Turn out the dough onto a lightly floured surface and dust with flour. Gently knead until soft but not sticky. Reflour the surface, if necessary, and roll out the dough until slightly thicker than 1/4 inch. Cut out shapes using 3-inch cookie cutters. Gently gather and reroll the scraps. (If the dough is too soft to work with, refrigerate until firm.) Arrange the cutouts about 2 inches apart on 2 unlined baking sheets.
- Bake, switching the pans halfway through, until the cookies are firm, about 20 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
- Make the icing: Whisk the confectioners' sugar, vanilla and 1 tablespoon milk in a small bowl until smooth. Gradually stir in up to 1 more tablespoon milk until the icing is thick but pourable. Spoon the icing into a small resealable plastic bag and snip off a corner. Pipe the icing on the cookies, then sprinkle with sanding sugar. Let set, about 10 minutes.
WHITE CHOCOLATE SHORTBREAD COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.
- Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.
- Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.
- Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.
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
Everyone who tastes this comments it's a different way to dress up an old-time favorite. You can serve the cookies as appetizers or as a light dessert. We live in the country on an acreage. I enjoy all types of crafts, especially needlework and sewing. And, ever since I was 12, I've also liked cooking!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter until light and fluffy. Combine the remaining ingredients; gradually beat into the butter. Chill for 1 hour. , Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 300° for 20 minutes or until set.
Nutrition Facts : Calories 112 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 83mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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.
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 TREES
You can use this rollout chocolate cookie dough to create all kinds of shapes and sizes, but I like to make trees because they are so easy to decorate. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat butter and confectioners' sugar until blended. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. tree-shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle with nonpareils., Bake 8-10 minutes or until set. Cool on pans 5 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SHORTBREAD CHRISTMAS TREE
Make and share this Shortbread Christmas Tree recipe from Food.com.
Provided by ChristineMcConnell
Categories Dessert
Time 7h45m
Yield 1 tree and 20 medium cutout cookies
Number Of Ingredients 11
Steps:
- SHORTBREAD CHRISTMAS TREE:.
- Heat oven to 350 degrees fahrenheit.
- In a stand mixer beat butter and sugar until creamy. Add vanilla and flour until dough forms. Roll out dough onto parchment lined baking sheet and using powdered sugar to prevent sticking, cut out shapes. Set scraps aside to be used on the next sheet.
- Bake 12-16 minutes until edges just start to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Allow to cool.
- PIPING AND FLOODING ICING:.
- In stand mixer blend egg white with 3 1/2 cups confectioners sugar and red food coloring. Once mixed place half in a large piping bag with a large round tip (This is your flooding bag). Add a cup of confectioners' sugar to the remaining frosting in the stand mixer and beat until mixed. Scoop this mixture into another piping bag with a small tip. using this bag pipe along the edges of your cookies. Once done use the flooding bag to flood your cookies. Use a toothpick or needle to pop any air bubbles that form immediately after piping to ensure a smooth surface.
- Use leftover thicker frosting to pipe additional details and glue cookies together to form a tree.
Nutrition Facts : Calories 5279.4, Fat 187.3, SaturatedFat 117.1, Cholesterol 488.1, Sodium 1804.3, Carbohydrate 868.4, Fiber 8.4, Sugar 618.4, Protein 45
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 CHIPOTLE SHORTBREAD
Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies-their flavor improves over time.
Provided by Ruth Cousineau
Categories Cookies Mixer Chocolate Dessert Bake Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
- Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
- Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).
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CHOCOLATE SHORTBREAD HOLIDAY TREES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (3)Category DessertServings 36Total Time 1 hr 30 mins
- Heat oven to 350°F. In large bowl, beat powdered sugar and butter until light and fluffy. Beat in flour, cocoa and vanilla until well blended.
- On lightly floured surface, roll out dough to 3/8-inch thickness. Cut with floured 1 1/4-inch triangular cookie cutter or cut by hand with sharp knife. Place 1/2 inches apart on ungreased cookie sheets.
EASY OLD SCHOOL CHOCOLATE SHORTBREAD - APPLY TO FACE BLOG
From applytofaceblog.com
- Put all the dry ingredients in a food processor and whizz to combine. Add the butter and whizz again until it starts to come together into a chocolate dough. Alternatively without a food processor you can mix the dry ingredients together before rubbing the (cold) butter in with your fingers or paddle attachment on your food mixer, until breadcrumbs form and finally kneading it into a dough.
- Empty out into an 8 " square ,or equivalent, lined loose bottomed tin and using a spoon gently press the dough evenly into the tin and smooth it off.
CHOCOLATE DIPPED SHORTBREAD CHRISTMAS COOKIES - RECIPEMAGIK
From recipemagik.com
- In a large bowl combine flour, sugar, salt, vanilla extract, and cold butter. Cut the butter using a pastry blender. Now, use your hands to combine the butter and flour until it gets coarse and mealy.Add a few teaspoons of ice-cold water to bring it all together and make a soft dough.Cover and freeze the dough for 20-minutes or Refrigerate for 1 hour.
- After the cookie dough is chilled, roll it on a lightly floured surface to about 1-inch thickness. Use a cookie cutter to cut out the cookies and gently place them on a greased baking dish.Freeze the cookies uncovered for 10 more minutes. Meanwhile, Preheat your oven to 350F or 180C.
- Bake the cookies for 10-11 minutes. Once they are done, allow them to come down to room temperature on the same baking sheet. After some time, you can transfer it to a wire rack and allow them to cool down completely.
EASY CHOCOLATE SHORTBREAD - BETTER HOMES & GARDENS
From bhg.com
- Preheat oven to 325 degrees F. In a medium bowl combine flour, sugar, and cocoa powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Work mixture with your hands until it clings together (dough will be very dry to start). Shape into a smooth ball.
- On an ungreased cookie sheet, pat or roll into an 8x8-inch square (if rolling, lightly flour the rolling pin to prevent sticking). Score by gently pressing with a knife into 32, 2x1-inch rectangles (do not separate). Bake for 20 to 25 minutes or until cookie is just firm in the center. Cut square along score lines into rectangles again while still warm. Cool on a wire rack.
- Wrap a strip of foil around each cookie; secure with adhesive-backed dot. Stack two cookies; tie together with string. Makes 16 gifts.
QUICK AND EASY CHOCOLATE SHORTBREAD RECIPE - A MUMMY TOO
CHOCOLATE SHORTBREAD COOKIES | EASY SHORTBREAD RECIPE!
From cookiesandcups.com
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar on medium speed for 2 minutes.
- Turn mixer to low and add in the salt and cocoa powder. Mix for 15 seconds and then turn mixer up to medium and mix for 30 more seconds until the cocoa powder is evenly combined.
- Turn mixer back down to low and add in the flour and chocolate chips, mixing just until dough comes together and the flour is no longer visible.
CHOCOLATE SHORTBREAD TREE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Wrap in clingfilm and chill for 1hr. Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking sheets with baking parchment.
CHOCOLATE SHORTBREAD RECIPE | MYRECIPES
From myrecipes.com
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.
- Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.
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.
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 - BEST RECIPES UK
From bestrecipesuk.com
- Place the flour, sugar, cocoa and salt into a food processor and pulse for a few seconds. Add the butter and blend for about 30 seconds until the mixture is fine like sand.
- Place the mixture into a 20.5cm loose based cake tin which is well greased. Press the mixture with the back of a spoon to create an even layer. Prick the dough with a fork all over and score into 8 or 12 sections with a knife.
CHOCOLATE SHORTBREAD TREES RECIPE | LAND O’LAKES
From landolakes.com
4.5/5 (4)Category Shortbread, Cookie, Dessert, BarServings 36Calories 130 per serving
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