Chocolate Shortbread Recipes Recipes Recipe For Stuffed

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.

CHOCOLATE SHORTBREAD

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

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

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.

DOUBLE CHOCOLATE SHORTBREAD

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.

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 CHUNK SHORTBREAD

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.

GILDED CHOCOLATE SHORTBREAD

Steps:

• In a large bowl using an electric mixer, cream the butter and 3/4 cup confectioners' sugar. Beat in the cocoa, vanilla and salt, mix until smooth. On low speed, gradually mix in the flour until fully incorporated. Refrigerate dough for at least 1 hour.
• Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners' sugar.
• Roll chilled dough out to 1/4 inch thickness and cut into shapes with a knife or cookie cutters. Place cookies onto an ungreased cookie sheet. Using a small stiff brush or flat pastry brush, lightly dust the tops of the cookies with the 24-karat gold dust. Bake cookies for 12 to 15 minutes, or until firm. Be careful not to overbake; you cannot tell by looking because of the dark color of the dough. Let the cookies cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely.

CHOCOLATE TOPPED SHORTBREAD SLICES

Steps:

• In a large bowl mix flour and sugar,add butter and mix to resemble breadcrumbs.
• keep mixing with hands and knead until mixture forms a soft dough.
• Handle gently so not to overwork the dough.
• Line an 8 inch square tin approx 2 inch deep with foil or greaseproof paper,pre heat oven to 200c/gas6 Press mixture into tin with hands flattening it and spreading it flat until it covers the whole area.
• Prick all over with a fork to prevent air bubbles making it rise too much.
• Bake on centre shelf for 30 mins or until just golden brown and firm to touch.
• Don't let it overbrown or it will spoil the taste and be hard.
• When it has just come from the oven mark into slices or squares (how big is up to you but I usually make 12 slices).
• Leave to cool in the tin and turn out onto a cooling rack when cold.
• Cover each slice with melted chocolate and sprinkle hundreds& thousands whilst choc is still wet.
• Leave to set then store in an airtight tin.

DOUBLE CHOCOLATE SHORTBREADS

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.