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 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 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.
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 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
SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
- Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
- Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram
TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES
This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.
Provided by Tina Andre' Fox
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
- Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 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
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
CRANBERRY-WHITE CHOCOLATE SHORTBREAD
Shortbread, so tasty on its own, is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries.
Provided by My Food and Family
Categories Chocolate Recipes
Time 29m
Yield 4 doz. or 48 servings, 1 cookie each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 9 g, Protein 1 g
CHOCOLATE CHIP SHORTBREAD
Bake a batch of these easy chocolate chip shortbreads to pair with your afternoon cup of tea. These simple sweet treats are perfect for sharing
Provided by Good Food team
Categories Afternoon tea, Treat
Time 40m
Yield Makes 14
Number Of Ingredients 5
Steps:
- Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.
- Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
- Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
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.
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