Chocolate Shortbread Press Cookies Recipes

CHOCOLATE SHORTBREAD PRESS COOKIES

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and egg one at a time, continuously beating.
• Gradually add flour and cocoa powder, beating until well incorporated.
• Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
• Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through the baking time.

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
• On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
• Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
• Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.
• Serve.

CHOCOLATE PRESS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
• Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

COOKIE PRESS SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

CHOCOLATE SHORTBREAD

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 COOKIES

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.

HOMEMADE CHOCOLATE SHORTBREAD

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.