Chocolate Swirled Shortbread
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Chocolate Swirled Shortbread
  Chocolate    Shortbread  
Last updated 6/12/2012 1:15:59 AM. Recipe ID 45624. Report a problem with this recipe.
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      Title: Chocolate swirled shortbread
 Categories: None
      Yield: 12 Servings
 
MMMMM---------------------VANILLA SHORTBREAD--------------------------
      2 c  All-purpose flour
    1/2 c  Sugar
      1 pn Salt
     16 tb Cold unsalted butter; cut
           -into chunks
      1 ts Pure vanilla extract

MMMMM--------------------CHOCOLATE SHORTBREAD-------------------------
      4 oz Semisweet chocolate; chopped
  1 1/2 c  All-purpose flour
    1/2 c  Powdered sugar
      2 tb Unsweetened cocoa powder
    1/8 ts Salt
     12 tb Unsalted butter; softened
      1 ts Pure vanilla extract
           -combined with:
      2 tb Instant coffee crystals;
           -(optional)
 
  Preheat the oven to 325 degrees F. Line a cookie sheet with baking
  parchment.
  
  Make the vanilla shortbread: In a large bowl, whisk together the
  flour, sugar, and salt. With a pastry cutter, cut the butter into the
  dry ingredients until it is evenly distributed and the size of small
  crumbs. Stir in the vanilla and mix the dough, shaping it with your
  hands until it comes together to form a ball. Transfer the dough to a
  lightly floured work surface and roll it out until 1/4 inch thick.
  Cover with plastic wrap and set aside.
  
  Make the chocolate shortbread: In a ceramic or glass bowl covered with
  plastic wrap, heat the chocolate in a microwave oven on High for
  30-second intervals, stirring after each interval, until smooth. Let
  cool to lukewarm. In a bowl, whisk together the flour, sugar, cocoa,
  and salt. Put the butter in a bowl and whip until light and fluffy
  using the electric mixer on medium speed. Add the melted chocolate
  and beat until smooth. Beat in the vanilla and instant coffee, if
  using. Add the dry ingredients and combine until a dough forms.
  Gather the dough into a disk and flatten it slightly. On a lightly
  floured surface, roll it out until 1/4 inch thick. (Should the dough
  be too soft to roll, wrap it in plastic wrap and chill until firm.)
  
  Place the chocolate dough on top of the plain shortbread dough and
  with your hands gently but firmly roll the doughs into a log. Wrap
  the log in plastic wrap and chill for about 1 hour, or until firm.
  With a sharp knife, cut the chilled dough into slices about 1/2 inch
  thick and arrange them on the prepared cookie sheet, leaving 1 inch
  between. Bake the cookies for about 20 minutes, or until golden
  around the edges. Remove the cookies with a spatula to wire racks to
  cool. Store in any sealed container, such as a tin or jar. The
  cookies can also be frozen, wrapped first in plastic wrap and then in
  aluminum foil.
  
  Make 2 dozen cookies
  




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Recipe ID 45624 (Apr 03, 2005)

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