ORANGE SHORTBREAD WITH SPICY DARK CHOCOLATE
Of all the cookies I've made over the years, shortbread is the one that won't last 24 hours in our house. My 11-year-old daughter is wild for dark chocolate and the cayenne pepper is hardly noticeable, but adds a sophisticated kick.-Holly Campbell, Palouse, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Nutrition Facts :
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.
DARK CHOCOLATE SHORTBREAD
Make and share this Dark Chocolate Shortbread recipe from Food.com.
Provided by LoriInIndiana
Categories Dessert
Time 1h15m
Yield 16 cookies
Number Of Ingredients 6
Steps:
- Blend butter, sugar, vanilla, and salt in a bowl with a fork until well combined.
- Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
- Divide dough in half and pat out with floured fingertips into 2 rounds (approximately 6 inch) on an ungreased large baking sheet.
- Chill dough, uncovered until firm, about 30 minutes.
- Preheat oven to 375 degrees farenheit while dough chills.
- Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes.
- Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife.
- Transfer to rack to cool.
- **Shortbread keeps in an airtight container at room temp for 1 week when layered between sheets of waxed paper.
DARK CHOCOLATE SHORTBREAD
Categories Cookies Chocolate Dessert Bake Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 6
Steps:
- Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
- Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet. Chill dough, uncovered, until firm, about 30 minutes.
- Preheat oven to 375°F while dough chills.
- Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. Transfer to rack to cool.
DARK CHOCOLATE SHORTBREAD
Make and share this Dark Chocolate Shortbread recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Mix sugar and butter. Cream well.
- Add vanilla.
- Mix dry ingredients.
- Add gradually to creamed mixture.
- Knead well.
- Shape into two 9 inch logs.
- Cover with plastic wrap and refrigerate from one to 24 hours.
- Preheat overn 350F.
- Slice into 1/4 inch slices and bake on parchment paper lined cookie sheets for 20 minutes.
- Drizzle tops with melted white chocolate while still warm.
Nutrition Facts : Calories 1158.6, Fat 69.5, SaturatedFat 42.6, Cholesterol 165.3, Sodium 506, Carbohydrate 125, Fiber 4.6, Sugar 61.5, Protein 11.9
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DARK CHOCOLATE SHORTBREAD COOKIES - 5 INGREDIENTS
From sugarsaltmagic.com
5/5 (11)Total Time 32 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 94 per serving
- Whisk together the flour, cocoa and salt in a medium bowl to evenly distribute. Set aside. Beat the butter and sugar in a stand mixer or in a bowl with a handheld mixer until light and fluffy (2-3 minutes). Scrape down the sides of the mixing bowl as needed.
- Add the dry ingredients and mix on the lowest setting until it forms a dough. Pull it together and place in the fridge for 15 minutes to firm up.
- Dust a clean surface with cocoa powder. Dust the top of the dough with cocoa too, then roll it out to about 5mm thick.
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