Chocoorangeshortbread Recipes

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.

Steps:

• Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
• Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
• Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
• Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
• On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
• Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.

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.

Steps:

• Preheat oven to 325-degrees F.
• Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
• In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
• Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
• Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
• Bake for 25-35 minutes or until slightly firm and edges are golden brown.
• Transfer baking sheet to a work surface and let cool 5 minutes.
• Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
• Let cool completely and then transfer the cookies to an airtight container.
• Will keep at room temperature for up to 10 days.

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.

Steps:

• Preheat oven to 375°F.
• Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
• Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
• Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.