EMILY'S ICED SHORTBREAD COOKIES
Emily brought these to a Christmas cookie exchange one year and everyone loved them. I have made these many times and they are on my favorite cookie list.
Provided by HeatherFeather
Categories Dessert
Time P1DT10m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter and sugar until smooth.
- Add flour and mix to combine well.
- Cover and chill until firm enough to roll out.
- Roll out on a lightly floured cutting board and cut out using lightly floured cookie cutters.
- Bake at 350°F on baking sheets until pale golden in color, about 10 minutes.
- Remove to racks to cool completely.
- Mix icing together and tint as desired and chill slightly.
- When cookies are cooled, ice cookies as desired.
Nutrition Facts : Calories 105.3, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 9.9, Carbohydrate 11.3, Fiber 0.2, Sugar 6, Protein 0.8
EMILY'S FAMOUS CHOCOLATE SHORTBREAD COOKIES
These extra chocolaty cookies will cast a chocolate spell on you. Once you have eaten them, you will want nothing else. Serve with ice cream and coffee. If you can't find Dutch process cocoa at your store, just add a pinch of baking soda to the dry ingredients. They are great with frosting too!
Provided by Emily
Categories Cut-Out Cookies
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
- On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.
Nutrition Facts : Calories 101 calories, Carbohydrate 11.6 g, Cholesterol 18.4 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 22.7 mg, Sugar 5.4 g
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.
EMILY'S FAMOUS CHOCOLATE SHORTBREAD COOKIES
These extra chocolaty cookies will cast a chocolate spell on you. Once you have eaten them, you will want nothing else. Serve with ice cream and coffee. If you can't find Dutch process cocoa at your store, just add a pinch of baking soda to the dry ingredients. They are great with frosting too!
Provided by Allrecipes
Categories Cut-Out Cookies
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
- On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.
Nutrition Facts : Calories 101 calories, Carbohydrate 11.6 g, Cholesterol 18.4 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 22.7 mg, Sugar 5.4 g
HOMEMADE CHOCOLATE SHORTBREAD
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. -Sarah Bueckert, Austin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 127 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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 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
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