Best Chocolate Shortbread Recipe Recipe Fo

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HOMEMADE CHOCOLATE SHORTBREAD



Homemade Chocolate Shortbread image

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

1/4 cup butter, softened
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup confectioners' sugar
1 to 2 tablespoons baking cocoa

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.

EMILY'S FAMOUS CHOCOLATE SHORTBREAD COOKIES



Emily's Famous Chocolate Shortbread Cookies image

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     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 60

Number Of Ingredients 8

2 cups confectioners' sugar
½ cup Dutch process cocoa powder
3 ½ cups all-purpose flour
½ teaspoon salt
1 ½ cups unsalted butter, chilled and cubed
1 teaspoon vanilla extract
2 eggs
1 cup chopped semisweet chocolate

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



Chocolate Shortbread image

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

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup all-purpose flour (spooned and leveled)
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
Simple Icing

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.

CHOCOLATE SHORTBREAD



Chocolate Shortbread image

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

1 cup butter, softened
1-1/2 cups all-purpose flour
2/3 cup confectioners' sugar
1/3 cup baking cocoa
Dash salt

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.

CHOCOLATE SHORTBREAD



Chocolate Shortbread image

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

1/4 cup unsalted butter, softened (no substitute)
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup powdered sugar
1 -2 tablespoon baking cocoa

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



Chocolate Shortbread Cookies image

These shortbread cookies have a deep chocolate flavor, and are so simple to make! My family loves these year round, but especially at the holidays!

Provided by NICOSMOMDEE

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 45m

Yield 60

Number Of Ingredients 5

2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 cup butter, softened
1 cup white sugar
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Mix flour and cocoa powder together in a bowl.
  • Beat butter in a large mixing bowl with an electric mixer until creamy. Add sugar and vanilla extract; mix well. Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
  • Press dough firmly into a 9x13-inch baking pan. Cut into 1x2-inch rectangles. Prick each rectangle a few times lightly with a fork.
  • Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes. Let cool before lifting out of the pan.

Nutrition Facts : Calories 56.7 calories, Carbohydrate 6.8 g, Cholesterol 8.1 mg, Fat 3.2 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 22 mg, Sugar 3.4 g

CHOCOLATE SHORTBREAD COOKIES



Chocolate Shortbread Cookies image

Provided by Denise Barr

Categories     Cookies     Chocolate     Bake     Christmas     Shower     Edible Gift     Christmas Eve

Number Of Ingredients 7

1 1/2 C flour
1/2 C unsweetened cocoa*
1/4 tsp coarse salt
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 C granulated sugar
1 tablespoon cacao nibs*
*Use a high quality chocolate such as Scharfen Berger.

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.

THE BEST SHORTBREAD COOKIES FOUR WAYS



The Best Shortbread Cookies Four Ways image

Flavor this easy shortbread cookie recipe from Dorie Greenspan with lemon and vanilla, whole grain flour and chocolate, or orange zest and walnuts.

Provided by Dorie Greenspan

Yield Makes about 24 cookies

Number Of Ingredients 33

2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Grated zest of 1 lemon (optional)
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
2 cups (272 grams) all-purpose flour
1 cup (136 grams) all-purpose flour
1 cup (136 grams) whole wheat flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Grated zest of 1 lemon
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3 Tbsp. wheat germ
1¼ (170 grams) all-purpose flour
1 cup (120 grams) rye flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
½ cup (113 grams) mini chocolate chips or 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1¼ cups (170 grams) all-purpose flour
1 cup (120 grams) spelt flour
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅔ cup (80 grams) confectioners' sugar
¼ tsp. fine sea salt
Finely grated zest of 1 orange or tangerine
2 large egg yolks, at room temperature
2 tsp. pure vanilla extract
3 Tbsp. flaxseeds or chopped toasted walnuts

Steps:

  • All of the shortbreads are made in the same manner using an electric mixer. If you're making a shortbread with two kinds of flour, whisk the flours together.
  • Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, confectioners' sugar, salt and zest, if using, together on medium speed until soft, creamy and homogenous, scraping the bowl as needed. One by one, beat in the yolks, followed by the vanilla.
  • Turn off the mixer, add the flour(s) all at once and mix on low speed only until incorporated. If you've got wheat germ, chocolate or flax seeds or nuts, mix in now.
  • Scrape the dough out onto the work surface and divide it in two; the dough will be soft and sticky. Put each piece on a sheet of parchment and cajole it into a log that's 6 to 6 1⁄2 inches long, tightening the log with the paper and twisting the ends. Refrigerate the logs for at least 3 hours (overnight is better) or freeze them for 2 hours. (The logs can be frozen for up 2 months; slice when they're still frozen. You might need to add a minute to the oven time.)
  • When you're ready to bake: Center a rack in the oven and preheat it to 350°. Line a baking sheet with parchment paper or a baking mat.
  • Using a chef's knife, cut each log into 1⁄2-inch-thick rounds. Lay them out on the baking sheet, leaving about an inch between them.
  • Bake, rotating the cookie sheet after 10 minutes, for 21 to 23 minutes, or until the cookies are golden brown around the edges and set. The cookies will still be soft, so leave them on the sheet for 5 minutes before transferring them to a wire rack and allowing them to cool to room temperature. DO AHEAD: The cookies can be packed in an airtight container and kept at room temperature for at least 5 days.

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