CHOCOLATE SHORTBREAD
Chocolate shortbread is an easy and delicious treat enjoyed during the holidays. This recipe is highly adaptable, so you can swap and substitute different flavors.
Provided by Karishma Pradhan
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Add the vanilla and salt: On low speed, add the vanilla and salt and mix until combined.
- Chill the dough: Refrigerate the cookie logs for 1 hour or until firm.
- Preheat the oven and prepare the baking sheets: About ten minutes before the cookies finish chilling in the refrigerator, arrange two racks in the middle and bottom third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.
- Bake the cookies: Bake for 10 minutes or until the cookies are set, rotating the pans between racks halfway through. The cookies will go from glossy and wet to dry and matte when baked properly. They will feel slightly soft out of the oven but should barely make an indent when gently tapped with your fingers. If they look shiny or feel too soft, continue baking them until firmed up, about 2 minutes.
Nutrition Facts : Calories 131 kcal, Carbohydrate 14 g, Cholesterol 21 mg, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, Sodium 28 mg, Sugar 5 g, Fat 8 g, UnsaturatedFat 0 g
EASY DOUBLE-DIPPED CHOCOLATE AND NUT SHORTBREAD LOGS
These are cookies shaped in a small log and dipped in chocolate then nuts on both ends..they are SO easy to make and absolutely OUT OF THIS WORLD! You can just dip one end of the cookie in chocolate and nuts if desired, you will only need 1 cup of chocolate chips with 1 tablespoon shortening for only one side. If you are using salted butter, then omit the pinch of salt. These are a must for your holiday baking tray, you will love these, I promise! Cooking time is only estimated depending on the size of logs.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 35-40 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 325°.
- Lightly grease cookie/baking sheets.
- In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
- Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
- Stir in 1 cup mini chocolate chips.
- Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
- Place on cookie sheets about 1-1/2-inches apart.
- Bake for about 10-14 minutes or until the logs are firm.
- Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
- In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
- Dip one end in the chocolate then into the chopped nuts.
- Holding the cookie in the middle, repeat with the other end of the cookie.
- Place on waxed paper to set.
Nutrition Facts : Calories 195.2, Fat 14.3, SaturatedFat 6.5, Cholesterol 13.9, Sodium 7.1, Carbohydrate 17.3, Fiber 1.5, Sugar 9.9, Protein 2.3
CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
- Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
- For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
- Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
CHOCOLATE SHORTBREAD
Provided by Food Network Kitchen
Time 2h
Yield about 24
Number Of Ingredients 12
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 NUT SHORTBREAD
Steps:
- Preheat oven to 300 degrees F. Cover baking sheet with parchment paper; draw two circles, each 7 to 7-1/2 inches.
- Measure flour, cocoa, sugar and salt into the food processor or into the large bowl of electric mixer. Mix well. Cut the butter into thin slices and add to the flour mixture. Mix or process until mixture resembles moist sand. Add the chocolate and nuts and continue mixing until a dough forms. Shape dough into a smooth ball. Cut the dough into quarters. Shape each quarter into a smooth ball. Place dough ball onto the center of each circle drawn on the parchment paper. Flatten the round to within 1/2 inch of the inside edge of the round. With a fork, make impressions on the top of each round and use the fork to round off the edges. Sprinkle each round with 1 teaspoon sugar. With a straight knife, cut each round into eight wedges; leave wedges in place.
- Bake for 1 hour or until the shortbread is a light golden color. With a straight-edged knife, cut the wedges apart while still warm.
SAVORY MIXED-NUT SHORTBREAD
Inspired by the cocktail nuts served at Union Square Cafe in New York City - butter-rich, toasty warm and fragrant with rosemary and cayenne - this no-mixer press-in cookie is a joy to make. You simply melt butter with rosemary and black pepper, stir that into dry ingredients, and then press the dough into a pan. Salted nuts and more fresh rosemary go on top before the whole thing is baked and broken into ragged pieces. Persnickety cookie, this is not. Enjoy on a cheese board, with cocktails or after dinner with tea and dark chocolate. Or pack these in a cellophane bag and tie it with a bow to share as a gift. (The cookies will keep in an airtight container at room temperature for up to a week.)
Provided by Ali Slagle
Categories cookies and bars, appetizer, dessert
Time 45m
Yield One 9-by-13 pan (About 8 servings)
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
- In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
- Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
- Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
- Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.
CHOCOLATE CHUNK SHORTBREAD
Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.-Brenda Mumma, Airdrie, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Fat 7 g fat (4 g saturated fat), Cholesterol 18 mg cholesterol, Sodium 67 mg sodium, Carbohydrate 11 g carbohydrate, Fiber trace fiber, Protein 1 g protein.
MIXED-NUT SHORTBREAD
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
- Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
- Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
- Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.
More about "chocolate nut shortbread recipes"
CHOCOLATE SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.7/5 (18)Total Time 1 hrServings 12-24
- For thicker shortbread, grease one 9" square pan., To avoid over-creaming, we recommend that you stir the dough by hand.
- In a medium-sized bowl, stir together the butter, salt, and sugar until well blended., Add the cocoa, vanilla, baking powder, and flour, and mix until you have a smooth, slightly stiff batter., Press the dough into your prepared pan(s) and prick all over with a fork.
- This will keep the shortbread from developing bubbles under the crust., Bake the shortbread in two pans for 35 to 40 minutes; the single 9" pan will take about 50 minutes.
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