Dark Chocolate Shortbread Recipe Recipe Cards

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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.

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

DARK- AND WHITE-CHOCOLATE SHORTBREAD HEARTS



Dark- and White-Chocolate Shortbread Hearts image

You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at williamssonoma.com).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h35m

Yield Makes 32

Number Of Ingredients 13

1 3/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
3/4 teaspoon kosher salt
2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
1 stick plus 6 tablespoons unsalted butter, room temperature
2 ounces white chocolate, melted and slightly cooled
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Dark-chocolate shortbread: In a bowl, whisk together flour, cocoa powder, espresso powder, and salt. Beat butter on medium speed until creamy; add confectioners' sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days.
  • White-chocolate shortbread: In a bowl, whisk together flour and salt. Beat butter with white chocolate on medium speed until creamy; add confectioners' sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days.
  • Remove both disks from refrigerator; let stand 10 minutes. Roll out dark-chocolate dough 1/8 inch thick between two pieces of floured parchment. Stamp out heart shapes with largest cookie cutter; transfer to a parchment-lined baking sheet. Gather dough scraps, reroll, and stamp out more heart shapes with largest cutter. Freeze cutouts until firm, about 15 minutes. Repeat with white-chocolate dough.
  • Stamp out smaller hearts from larger ones, starting with second-largest cutter and working down to smallest cutter; transfer cutouts to parchment-lined sheets. Freeze cutouts until firm, about 15 minutes.
  • Preheat oven to 325 degrees with racks in upper and lower thirds. Starting with smallest cutouts and working up to largest, fit together dark- and white-chocolate cutouts like puzzle pieces. (It's okay if dough cracks or breaks in places; simply press back together as necessary.) Arrange completed hearts 1 inch apart on fresh parchment-lined baking sheets. Freeze again until firm. Working in two batches, bake cookies, rotating sheets and rack positions halfway through, until dry and firm, 15 to 18 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

DARK CHOCOLATE SHORTBREAD



Dark Chocolate Shortbread image

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

1 stick (1/2 cup) unsalted butter, softened
1/4 cup superfine granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder

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



Dark Chocolate Shortbread image

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

1/2 cup unsalted butter, softened
1/4 cup superfine sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened dutch cocoa

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.

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