DARK CHOCOLATE SHORTBREAD
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
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
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
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.
DARK- AND WHITE-CHOCOLATE SHORTBREAD HEARTS
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
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.
ORANGE SHORTBREAD WITH SPICY DARK CHOCOLATE
Of all the cookies I've made over the years, shortbread is the one that won't last 24 hours in our house. My 11-year-old daughter is wild for dark chocolate and the cayenne pepper is hardly noticeable, but adds a sophisticated kick.-Holly Campbell, Palouse, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Nutrition Facts :
CHOCOLATE SHORTBREAD
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
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
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
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
DOUBLE CHOCOLATE SHORTBREADS
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
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
DARK CHOCOLATE ESPRESSO SHORTBREAD COOKIES
Shortbread is one of my favorite cookie types for its silken texture. So when I stumbled on this recipe combining it with two of my favorite ingredients -- coffee and chocolate -- my eyes opened wide. I have not tried this yet but know this is the safest place to keep it as loose papers and web links inevitably get lost. If you get a chance to try it before I do, feedback is welcome.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- Sift together the dry ingredients (except the sugar) -- flour through espresso powder -- in a medium bowl. Set aside.
- Beat butter at medium speed with an electric mixer until light and fluffy. Add in the powdered sugar, three to four tablespoons at a time beating well. Stir in dry ingredients by hand and beat just until blended.
- Line 2 baking sheets with parchment paper. Divide dough into three equal balls. Take the first ball, place it between two sheets of plastic wrap, and pat or roll out into a 5 1/2 inch disk. Place on the far side of your baking sheet. Lightly score the disk and mark out 8 triangular wedges.
- Repeat the patting, rolling and scoring for the other two disks, placing one on the other side of the first baking sheet and the third disk on the second baking sheet.
- Bake rounds for 23 minutes or until shortbread feels firm to the touch. Remove from the oven.
- Gently score each round again with a sharp knife following the lines you make on the dough. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
- Melt unsweetened chocolate baking bars separately in small bowls according to package directions. You can do this in a microwave or on the stove using a double boiler. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. (Alternately, if your house is cool you can let it set on it's own.)
- Melt the white chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Alternately, you can place in a plastic bag and stripe the cookies. Freeze briefly to set white chocolate or allow to air dry.
Nutrition Facts : Calories 155.1, Fat 10.9, SaturatedFat 6.8, Cholesterol 20.8, Sodium 29.8, Carbohydrate 14.8, Fiber 1.1, Sugar 7.1, Protein 1.6
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DARK CHOCOLATE-CHERRY SHORTBREADS RECIPE | FOOD
From foodandwine.com
Servings 18Total Time 2 hrsCategory Cookies
- In a bowl, sift the flour with both cocoa powders and salt. In a stand mixer fitted with the paddle, beat the butter with the 1/4 cup of sugar at medium-high speed until fluffy. Beat in the zest. Beat in the flour mixture at low speed until the dough comes together. Add the cherries; beat until incorporated.
- Scrape the dough onto a work surface and pat it into a disk; roll it between 2 sheets of parchment paper to a 1/4-inch thickness and refrigerate on a baking sheet until firm, 1 hour.
- Preheat the oven to 350° and line a baking sheet with parchment paper. Peel off the top sheet of parchment from the dough. Using a 2-inch round cookie cutter, stamp out cookies. Arrange the cookies 1 inch apart on the baking sheet. Re-roll the scraps between parchment paper and stamp out more cookies; arrange on the baking sheet. Sprinkle with sugar.
- Bake the cookies in the middle of the oven for 13 minutes, until just set. Let cool for 5 minutes. Transfer to a rack to cool completely.
DARK CHOCOLATE SHORTBREAD COOKIES - SUGAR SALT MAGIC
From sugarsaltmagic.com
5/5 (10)Total Time 32 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 94 per serving
- Whisk together the flour, cocoa and salt in a medium bowl to evenly distribute. Set aside. Beat the butter and sugar in a stand mixer or in a bowl with a handheld mixer until light and fluffy (2-3 minutes). Scrape down the sides of the mixing bowl as needed.
- Add the dry ingredients and mix on the lowest setting until it forms a dough. Pull it together and place in the fridge for 15 minutes to firm up.
- Dust a clean surface with cocoa powder. Dust the top of the dough with cocoa too, then roll it out to about 5mm thick.
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