Shortbread Tombstones Recipes

"DREAD" PUDDING WITH CHERRY "BLOOD" SAUCE

Steps:

• For the "dread" pudding: Preheat the oven to 350 degrees F. Butter ten 6-ounce ramekins with the butter.
• Spread the sweet roll cubes on a baking sheet in a single layer. Bake until golden and lightly toasted, 10 to 12 minutes. Let cool. Lower the oven temperature to 325 degrees F.
• Whisk together the cream, almond milk, sugar, cocoa powder, vanilla, salt and eggs and yolks in a large bowl. Transfer the toasted roll cubes to the mixture, toss to coat and allow to sit for 15 minutes.
• Fold the chocolate chips and cherries into the cream and bread mixture and evenly divide among the buttered ramekins. Bake until the tops are crispy and the custard has set, 30 to 40 minutes.
• For the cherry "blood" sauce: Meanwhile, combine the cherries, brandy, honey and salt in a blender and blend on high until smooth, about 1 minute. Transfer to a medium saucepan and add the butter. Place over medium heat and cook, stirring occasionally, until thickened and reduced by about half, about 30 minutes.
• For the shortbread "tombstones:" On a baking sheet lined with parchment, lay the shortbread cookies smooth-side up. Add the white chocolate chips to a small glass or microwave-safe bowl and microwave in 15-second intervals until melted.
• Pick out icing letters to spell RIP or various names or initials. Using a toothpick, spread the melted white chocolate onto the back of the icing letters and glue them to the shortbread cookies to resemble tombstones. Spray each tombstone with the black food coloring mist spray and let dry for a few minutes. Spray each with the pearl food coloring mist spray and let dry for a few minutes.
• Serve the "dread" puddings with cherry "blood" sauce and garnish with the shortbread tombstones and mint sprigs.

SHORTBREAD TOMBSTONES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. Sift together flour and cornstarch, and stir this mixture thoroughly into the creamed mixture. Stir in grated chocolate. Place dough on a sheet of plastic wrap, and form the dough into a flat disk. Wrap the dough, and chill it for at least 2 hours.
• Heat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Roll out the dough on a lightly floured surface to 1/8 inch thick. Trim to a large rectangle. Using a pizza cutter, cut into smaller rectangles approximately 1 by 2 1/2 inches in size. Chill until firm, about 20 minutes. Bake until firm and just golden, 18 to 20 minutes. Transfer tombstones to a wire rack, and cool. Decorate, as desired.

ESPRESSO SHORTBREAD COOKIES

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add mixture to creamed butter-and-sugar mixture with vanilla, before adding flour. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll dough out 1/4 inch thick. Cut into ovals with 2-inch cutter. Score a line down the middle with the back of a knife; chill.
• Heat oven to 325 degrees. Bake until firm, about 20 minutes.

SHORTBREAD TOMBSTONES

Steps:

• Cream the butter and sugar until smooth. Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
• When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick. Using a small knife, cut out rectangular or slightly rounded tombstone shapes, about 3 inches tall. Place on an ungreased baking sheet. Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes. You can gather together scraps and re-roll them.
• Bake for 15-20 minutes, until the shortbread is very lightly golden. Do not let the cookies brown. Remove to a wire rack and cool.
• When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
• Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing. Decorate tombstones with crosses and RIP or other writing as desired. Allow the chocolate to set before stacking the cookies.