Chocolate Chocolate Chip Shortbread Sticks
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Chocolate Chocolate Chip Shortbread Sticks
  Chocolate    Shortbread  
Last updated 6/12/2012 1:15:21 AM. Recipe ID 44701. Report a problem with this recipe.
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      Title: Chocolate chocolate chip shortbread sticks
 Categories: Cooking liv, Import
      Yield: 1 Servings
  1 1/2 c  Unbleached all-purpose flour
    1/2 c  Unsweetened dutch process
           -cocoa powder
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 lb Soft unsalted butter
      1 c  Powdered sugar
      1 c  Miniature semisweet
           -chocolate chips
      4 oz White chocolate; chopped
  Preheat the oven to 300 degrees and position 2 oven racks in the
  middle and upper third of the oven. Line 2 baking sheets with heavy
  aluminum foil.
  Sift the flour, cocoa, baking powder, and salt together. Set aside.
  Put the butter in the bowl of an electric mixer and mix on low speed
  for 15 seconds. Add the powdered sugar. Increase the speed to medium
  and beat until the mixture is smooth, about 1 minute. Decrease the
  speed to low and add the flour mixture. Mix until the flour mixture
  is blended completely into the dough and the dough holds together,
  about 2 minutes. Stop the mixer and scrape the bowl during this time.
  Mix in the chocolate chips. Divide the dough in half and place 1
  piece of dough on waxed paper. Press the dough into a rectangle
  measuring 7 by 5-inches and about 1/2-inch thick. Use a large sharp
  knife to cut 8 strips 7-inches long by about 5/8-inch wide. Cut each
  strip into 3 cookies about 2 1/4-inches long. Using a wide spatula to
  move the cookies, place the cookies 1-inch apart on the prepared
  baking sheet. Repeat with the remaining dough.
  Bake 25 minutes. The tops of the cookies change from shiny to dull.
  Cool the shortbread on the baking sheets for 10 minutes. Transfer the
  cookies to 2 wire racks to cool completely.
  While the cookies cool, melt the white chocolate. Preheat the oven to
  175 degrees. Place the white chocolate in a small nonreactive
  container. Melt the white chocolate in the oven, about 8 minutes.
  Remove the white chocolate from the oven as soon as it is melted and
  stir until smooth. Hold a cookie over the white chocolate and spoon
  white chocolate over 1 end of the cookie, covering about 1/2-inch of
  the cookie. Drag the bottom of the cookie over the top of a bowl to
  remove any excess chocolate. Let the cookies sit on the rack until
  the white chocolate is firm. To firm the white chocolate quickly,
  refrigerate or freeze the cookies.
  Yield: 48 sticks
  Freezing instructions: Place 2 cookies side by side and wrap in
  plastic wrap. Put the wrapped cookies in a metal or plastic freezer
  container and cover tightly. Freeze up to 3 months. To defrost,
  remove as many cookies from the freezer as needed and defrost the
  wrapped cookies at room temperature. Serve within 3 days.

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Recipe ID 44701 (Apr 03, 2005)

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