Saturday, June 30, 2012

Recipe: Double Chocolate Shortbread Cookies

 These cookies were delicious. The dough log crumbled when I made them, so I ended up just packing them together, but they were good anyway. I recommend trying them!

Double Chocolate Shortbread Cookies

1 stick (1/2 cup) unsalted butter, softened
1/4 cup confectioner's sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 cup chocolate chips 

Preheat oven to 325.
Mix the flour, sugar, and cocoa powder in a food processor, pulsing to combine well, or with a beaters.
Drop in the butter and vanilla and pulse or beat until the mixture just comes together. 
Stir in the chocolate chips and turn the dough out onto a board and form into an 8" log. 
Wrap it in waxed or parchment paper and twist both ends to secure.  Refrigerate for at least an hour, or overnight.  Or freeze the dough for later use.
Slice the log into 1/2" slices with a sharp knife.
Put on a parchment lined baking sheet and bake in the center of the oven at 325 for 12 to 15 minutes.  They will feel slightly soft, careful not to over bake them.
Cool for a few minutes on the pan and then transfer to a rack.
Makes about 12-14 cookies.

Recipe found HERE.

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