Chocolate Shortbread Recipes Recipe For Hand

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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



Chocolate Shortbread image

Provided by Food Network Kitchen

Time 2h

Yield about 24

Number Of Ingredients 12

2 sticks unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/4 cups confectioners' sugar
1/3 cup unsweetened Dutch-process cocoa powder
2 cups all-purpose flour, plus more for dusting
1 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
1 to 2 tablespoons milk
Sanding sugar, for decorating

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.

CHOCOLATE-COVERED SHORTBREAD



Chocolate-Covered Shortbread image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 16 shortbread cookies

Number Of Ingredients 8

2 sticks unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 ounces semisweet chocolate, chopped
Silver nonpareils, for decorating

Steps:

  • Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
  • Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
  • Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
  • Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.

TENDER CHOCOLATE SHORTBREAD



Tender Chocolate Shortbread image

I love shortbread. I also love chocolate. Maida Heatter's Book of Great Chocolate Desserts provided what has become my favorite shortbread recipe. Chances are you have already have on hand everything you need to whip up a batch. She also says some of her friends like to add 1 teaspoon of dry instant espresso or other instant coffee (not granular). She also advises that you can omit the salt/vanilla! These are easy to make and have a nice strong chocolate flavor. The powdered sugar makes them tender and crumbly like Walkers or other Scottish shortbreads.

Provided by KT Kakes

Categories     Dessert

Time 50m

Yield 35-40 serving(s)

Number Of Ingredients 6

2 cups sifted all-purpose flour
1/2 cup sifted unsweetened cocoa powder (preferably Dutch process)
1 cup confectioners' sugar
1/4 teaspoon salt
1/2 lb cold unsalted butter
1 teaspoon vanilla extract

Steps:

  • Adjust two racks to divide oven into thirds, preheat to 300 degrees.
  • You can prepare this dough in a mixer or food processor (or by hand).
  • Food Processor Method, using steel blade:.
  • Place dry ingredients in processor bowl.
  • Cut cold butter into 1/2 slices and drop into bowl.
  • Add the vanilla.
  • Cover and pulse just until all ingredients hold together.
  • Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):.
  • Cream butter in large mixer bowl.
  • Add salt, sugar and vanilla and mix.
  • Using low speed, add cocoa and flour.
  • Make sure to scrape down the sides and beat only until the dough holds together.
  • Turn out dough onto floured surface. Knead it briefly, if necessary, until it's very smooth. Roll it into a ball and flatten it a bit.
  • Roll to an even 1/2" thickness. Use a 1 1/2" round or square floured cookie cutter for a yield of 35-40 cookies. Reroll scraps of dough, if any, and cut more cookies.
  • Place cut cookes 1" apart on ungreased cookie sheet. Prick each cookie in three rows (I line the rows up evenly)with a dinner fork. Fork should go all the way through to the cookie sheet for each row. Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them.
  • Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once. Be careful - since they're so dark in color it is easy for them to burn without much notice.
  • If you use only one sheet, place on higher rack and reduce baking time.
  • Place on rack to cool.

Nutrition Facts : Calories 89, Fat 5.5, SaturatedFat 3.4, Cholesterol 13.9, Sodium 17.8, Carbohydrate 9.6, Fiber 0.6, Sugar 3.4, Protein 1

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.

DOUBLE CHOCOLATE SHORTBREADS



Double chocolate shortbreads image

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

175g butter , softened
85g golden caster sugar
200g plain flour
2 tbsp cocoa powder
100g chocolate chips , milk or dark

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

DOUBLE CHOCOLATE SHORTBREAD



Double Chocolate Shortbread image

Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.

Provided by CORINTHE

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 7

1 cup butter, softened
¾ cup confectioners' sugar
1 vanilla bean, split and scraped
2 cups all-purpose flour, sifted
½ cup dark chocolate chips
4 tablespoons heavy cream
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
  • Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
  • While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
  • Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 10.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 6.4 mg, Sugar 7.7 g

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