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.
TRIPLE CHOCOLATE SHORTBREAD DROPS
These are the tastiest version of shortbread that I've had. A friend brought them to a cookies exchange and they were voted the favorite!
Provided by Julie_Rushton
Categories Drop Cookies
Time 45m
Yield 52 cookies
Number Of Ingredients 8
Steps:
- Toast flours under broiler for 7-11 minutes (it gives the cookies a nuttier flavor-- you can skip this step if you wish).
- Cream butter and sugars.
- Add flours and then the other ingredients.
- Drop onto parchment lined baking sheets.
- Bake @ 300 degrees for 25-30 minutes or until golden on bottom edges.
Nutrition Facts : Calories 135.2, Fat 8.9, SaturatedFat 5.1, Cholesterol 19.4, Sodium 53.2, Carbohydrate 12.9, Fiber 0.4, Sugar 5.7, Protein 1.2
TRIPLE CHOCOLATE SHORTBREAD STICKS
These look really cute! I guess you can use any flavored chocolate to dunk these in. *Prep time is approximate--I haven't tried this one yet.*
Provided by JamesDeansGirl
Categories Dessert
Time 1h15m
Yield 36 sticks
Number Of Ingredients 8
Steps:
- Combine the flour, powdered sugar, and cocoa powder; set aside.
- Cream the butter and vanilla with an electric mixer on medium-low speed until fluffy.
- Gradually stir in the flour mixture until well blended.
- Cover and chill dough for at least 30 minutes.
- Preheat oven to 350°F.
- Shape dough into 1" balls; shape balls into 2" logs about 1/2" thick.
- Space 2" apart on ungreased cookie sheets.
- Bake for 12 minutes, or until set.
- Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
- Melt the white chocolate chips in a saucepan over very low heat, stirring, until smooth.
- Place the sprinkles in a small bowl.
- Dip each end of the cooled cookies into the white chocolate, then the sprinkles.
- Return to the wire racks and let stand until the chocolate has set, about 25 minutes.
Nutrition Facts : Calories 104.2, Fat 6.8, SaturatedFat 4.2, Cholesterol 14.2, Sodium 48.9, Carbohydrate 10.3, Fiber 0.4, Sugar 5.3, Protein 1.1
TRIPLE CHOCOLATE DROPS
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.In a small bowl, stir flour, cocoa powder, baking soda and salt set aside.In a large mixer bowl at medium speed, beat brown sugar, oil, eggs, vanilla and chocolate extract until well blended. At low speed, gradually beat in flour mixture until blended. Stir in chocolate chips and pecans. Drop by scant teaspoonfuls about 2 inches apart on ungreased baking sheets.Bake for 8 minutes or just until edges are set (do not overbake puffed centers will flatten while cooling). Cool on baking sheets for 1 minute. Transfer cookies to wire racks to cool completely.Store in an airtight container.
Nutrition Facts : Nutritional Facts Serves
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CHOCOLATE DROP SHORTBREAD - MY TABLE OF THREE
From mytableofthree.com
Servings 18Calories 238 per servingTotal Time 50 mins
- In a bowl cream together your softened butter and sweetener.Add in your vanilla and your dry ingredients and mix until all are incorporated.
- Use a small cookie scoop to form balls of the dough and place them on a cookie sheet 2 inches apart. These cookies will not spread so you just need another to press them down when forming the indention in the center.
- To form the center I use my Pampered Chef Mimi Tart Shaper. If you do not have a tool like this you could use the back of your small cookie scoop or your thumb to press the cookies down forming the center that will hold the chocolate.
- Bake the the cookies at 350 degrees for 10-12 minutes. They will be a light golden brown when done. Remove them from the oven and let them sit for a couple of minutes on the cookie sheet before transferring them to a cooling wrack.
CHOCOLATE SHORTBREAD COOKIES RECIPE
From dinnerthendessert.com
5/5 (1)Total Time 55 minsCategory DessertCalories 97 per serving
- Add butter, vanilla, and powdered sugar to a stand mixer and cream on high speed for 1-2 minutes until light and fluffy.
- Lower speed to the lowest setting and add in the flour and cocoa powder slowly until just combined.
WHIPPED SHORTBREAD DROP COOKIES - BUNNY'S WARM OVEN
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5/5 (5)Category DessertCuisine AmericanTotal Time 35 mins
- In the bowl of an electric stand mixer, beat the butter until smooth, add the flour, powdered sugar and vanilla. Mix until dough is smooth and butter is incorporated into the mix evenly.
- Measure the dough by Tablespoons and place on the parchment lined cookie sheet 2 inches a part. You can decorate with nuts or chocolate chips at this time by placing them in the center of the dough.
- Place cookie sheet in your preheated 350 degree oven and bake for approximately 13 - 15 minutes or until the edges are light brown. Being careful not to over bake them and have the edges too brown. Remove from oven and let cool on cookie sheet 5 minutes, transfer to a cooling rack.
- After cookies have cooled you can glaze them, dip half of the cookie in melted chocolate or sandwich them together with a fruit preserve in the middle or enjoy their buttery goodness without embellishments.
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