Double Chocolate Ginger Shortbread Recipes

GINGER SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
• Cool to room temperature and serve.

DOUBLE CHOCOLATE SHORTBREADS

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.

DOUBLE CHOCOLATE SHORTBREAD

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.

DOUBLE GINGER COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
• In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
• In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
• Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
• Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.

DOUBLE CHOCOLATE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
• With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

BUTTER SHORTBREAD WITH DANCING DEER RECIPE VARIATIONS

Steps:

• In the bowl of a mixer, combine the butter, sugar, and salt and cream on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.
• Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Working on parchment or wax paper, form the dough into 4 logs 10 inches long and 1 1/4 inches in diameter, wrap, and chill.
• Allow Butter Shortbread Cookie Dough to soften to room temperature.
• Classic:.
• Preheat the oven to 325°F Place the sugar in a small bowl.
• Cut the log into twenty 12-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.
• Five Spice:.
• Preheat the oven to 325°F In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.
• Cut the chilled log into twenty 12-inch rounds. Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
• Double Chocolate-Ginger:.
• Preheat the oven to 325°F On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
• Cut the log into twenty 12-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a rack.
• Other Variations:.
• Knead all ingredients into dough.
• Roll dough into a log about 1 ¼ inch thick in diameter (*For Parmesan with Pinenuts, roll dough flat, sprinkle with extra parmesan and roll into a log).
• Slice log into ¼-inch slices or roll out dough ¼ inch thick for cut-outcookies.
• Bake cookies at 350 degrees for 10-12 minutes. Allow to cook on a rack.
• Store cooled cookies in airtight containers.

DOUBLE-DIPPED SHORTBREAD COOKIES

Steps:

• Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in melted chocolate and the vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Shape rounded tablespoons of dough into 2-in.-long logs. Place 2 in. apart on ungreased baking sheets. Refrigerate, covered, for 1 hour., Preheat oven to 350°. Bake cookies until edges are set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt semisweet chocolate with cream; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. In the microwave, melt white chocolate; stir until smooth. Drizzle cookies with melted white chocolate. Let stand until set.

DOUBLE CHOCOLATE-GINGER SHORTBREAD

Steps:

• 1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
• 2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

CHOCOLATE SHORTBREAD

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.