Chocolate Shortbread Cookies
User Reviews
5
Chocolate Shortbread Cookies
Description
The dough is prepared by sifting together dry ingredients including flour, cocoa, and salt, then creaming softened butter with sugar in increments for smoothness. Egg yolk and vanilla add richness and flavor. Incorporating dry ingredients gradually prevents overmixing. After forming dough discs, chilling helps the dough firm for easier rolling and cutting.
When ready, the dough is rolled between lightly floured wax paper to one eighth to a quarter inch thickness, then cut into shapes or squares. The cookies don't spread much during baking, allowing close placement on parchment-lined sheets. Baking times are not fully detailed but cookies should bake until set.
The texture is expected to be crisp yet tender due to the high butter content and cocoa powder, distinctive in appearance and flavor from traditional shortbread.
Ingredients
- 1 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 12 oz. butter softened
- 2 tsp. vanilla
- 1 egg yolk
- 1/4 tsp. salt
- confectioners sugar for sprinkling snow
Instructions
- In a medium bowl sift the flour, salt and cocoa powder. Set aside.
- Beat the butter on low speed until creamy and whipped (about 1 minute).
- Add the sugar in 3 portions to the butter until well combined, about 2 minutes after each addition.
- Add in the egg yolk and vanilla and beat until well blended.
- Add the flour mixture in, in stages until blended either low speed on a mixer or by hand.
- Gather the dough and place on plastic wrap forming three separate discs. Place the disks in the refrigerator for at least two hours. Overnight is best.
- Remove one disk of the dough from the refrigerator, rest to slightly soften. Place the dough between two sheets of waxed paper the size of the baking sheet (lightly sprinkle paper with flour) and roll to 1/8 - 1/4 inch thick.
- Remove top layer and cut into squares with a pie crimper or use a cookie cutter. Place the cookies on a parchment paper lined baking sheet. They don't spread so you can have them fairly close.
- Bake in a pre heated 350° oven for 10-12 minutes.
- Let them rest for a few minutes on the cookie sheet then gently transfer them to a wire rack to cool.
- Just before they are completely cooled, sprinkle with confectioner's sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Servings
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 126kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 25mg | 8% |
| Sodium | 77mg | 3% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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