SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD
Steps:
- Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
- Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
- When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
- Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
- Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.
CHOCOLATE CHUNK SHORTBREAD
Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.-Brenda Mumma, Airdrie, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Cream butter and sugar in a large bowl until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in chocolate. , Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. , Bake at 300° for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Fat 7 g fat (4 g saturated fat), Cholesterol 18 mg cholesterol, Sodium 67 mg sodium, Carbohydrate 11 g carbohydrate, Fiber trace fiber, Protein 1 g protein.
TOBLERONE SHORTBREAD COOKIES
Delicious, and so easy to make!
Provided by Debbie Sutton
Categories Cookies
Time 50m
Number Of Ingredients 6
Steps:
- 1. Heat your oven to 350 degrees F.
- 2. Beat butter and superfine white sugar in a large bowl with a mixer on high speed until light and fluffy.
- 3. Mix flour and cornstarch together in a separate bowl.
- 4. Gradually add to the butter mixture, beating well after each addition.
- 5. Stir in Chocolate chunks with a wooden spoon.
- 6. Drop by heaping tablespoonful's, 1 inch apart, onto baking sheets. I line mine baking sheets with Parchment paper.
- 7. Bake 20 to 25 minutes or until lightly browned.
- 8. Cool 5 minutes on the baking sheet. Remove to wire racks. Cool here completely.
- 9. Sprinkle with Icing Sugar.
TOBLERONE SHORTBREAD COOKIES
These are really yummy and I make them every year for the Christmas holidays. I especially like them stored in the fridge and eaten cold but they're great at room temp too!
Provided by thepurpleturtle
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream together butter and icing sugar, beat in vanilla and salt.
- Add flour 1 cup at a time, mixing well after each time.
- Stir in toblerone.
- Roll dough into 1" balls and place 2" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.
Nutrition Facts : Calories 167.6, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 106.6, Carbohydrate 17.3, Fiber 0.4, Sugar 6.6, Protein 1.5
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