Churchill Squares Recipes

CHURCHILL SQUARES

Churchill Squares image

Make and share this Churchill Squares recipe from Food.com.

Provided by Missy Wombat

Categories Bar Cookie

Time 1h

Yield 1 batch

Number Of Ingredients 9

Ingredients

4 ounces butter
1 egg
1 teaspoon baking powder
1 cup flour
4 ounces sugar
1 tablespoon cocoa
1 tablespoon icing sugar
1/2 cup milk
1 cup dried shredded coconut

Steps:

Cream the butter and sugar, add egg and then the dry ingredients.
Put half the mixture into a flat tin and spread with a hot knife.
Mix the filling and spread over the cake mixture in the tin.
Cover with the remaining cake mixture.
Bake at 350°F for 20-30 minutes.

CHOCOLATE CHIP SHORTBREAD

Chocolate Chip Shortbread image

This is a rich and buttery shortbread that is sweetened with brown sugar and filled with mini chocolate chips. A dip in chocolate is up to you.

Provided by June

Categories Dessert

Time 1h50m

Number Of Ingredients 5

Ingredients

1 cup butter {softened}
1/2 cup light or dark brown sugar {packed}
2 1/4 cups all purpose flour
1/4 tsp salt
1/2 cup mini chocolate chips

Steps:

Beat the butter and sugar until light and fluffy with an electric mixer. Add flour and salt, mix on low speed until the ingredients are incorporated. If the dough is crumbly, use your hands to knead the dough until it comes together. Add chocolate chips and gently mix into dough until evenly distributed. Put the dough into a gallon zipper bag and roll out on a flat surface {being sure to keep top open while rolling}. Roll the dough out to the edges and into the corners of the bag. Seal top of bag and refrigerate for at least one hour.
Preheat oven to 300 degrees and line 2 baking sheets with a silicone mat or parchment paper. Using a 2" round cookie cutter, cut 24 cookies from dough. Place 12-15 cookies on each sheet and bake each sheet for 18-20 minutes or until they are just starting to turn light brown. Cool completely.
OPTIONAL: To dip your chocolate chip shortbread: Melt 4-5 squares of almond bark in the microwave for 1 minute and stir. Continue to microwave in 30 second increments until the almond bark is melted and smooth. Dip each cookie half way into the chocolate and place chocolate covered cookie onto a parchment lined cookie sheet to set.
Store in an airtight container for up to a week or freeze for up to 3 months.

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