Chocolate Shortbread Footballs Recipes

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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.

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

FANTASY FOOTBALLS



Fantasy Footballs image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 8 footballs

Number Of Ingredients 0

Steps:

  • Add something sweet to your Super Bowl menu, like these chocolate footballs! Just combine 4 cups crumbled chocolate cake with 1/4 cup frosting and shape into 2-inch footballs using damp hands (add more frosting if the mixture is too dry). Insert a lollipop stick into each. Freeze until firm, about 30 minutes, then reshape to smooth out any imperfections. Dip in 8 ounces melted milk chocolate, place on a parchment-lined baking sheet and refrigerate until set, 15 minutes. Draw laces and stripes with white frosting.

CHOCOLATE CHIP SHORTBREAD



Chocolate Chip Shortbread image

Provided by Food Network Kitchen

Time 2h35m

Yield 18 pieces

Number Of Ingredients 6

2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup confectioners' sugar
2 cups all-purpose flour, plus more for dusting
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
  • Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
  • Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
  • Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
  • Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

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