SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
CHOCOLATE-DIPPED PECAN SHORTBREAD COOKIES
Butter, sugar, toasted pecans and chocolate. What's not to like? This recipe creates DECADENT, melt-in-your-mouth pecan shortbread cookies. I fixed a batch last night. By this morning...they were gone.
Provided by Torrey Moseley
Categories Chocolate
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. I suggest using a Kitchenaid (or other brand) stand mixer with a paddle attachment as this is a VERY stiff dough -- I don't suggest mixing it by hand ...either your hand will wear out or the wooden spoon will break.
- 2. Cream together sugar and butter--just until combined.
- 3. Add extracts and stir into butter/sugar mixture.
- 4. In separate bowl, whisk flour and salt together.
- 5. Add flour/salt mix to butter/sugar mix, a little at a time.
- 6. Add chopped pecans to dough and THOROUGHLY incorporate them. (I chopped them by hand).
- 7. Place reserved 1/2 cup of pecans in separate bowl.
- 8. Divide dough into 4 equal pieces. By hand, roll each piece into a log (about 2-3 inches in diameter). Wrap each log, snugly, with plastic wrap and chill in refrigerator for at least 1 hour.
- 9. Preheat oven to 350 F (175 C).
- 10. Remove plastic wrap from dough log and slice into 3/8-inch - 1/2-inch thick slices.
- 11. Place sliced dough onto UNGREASED parchment-paper lined cookie sheet about 1/2 inch apart.
- 12. Bake for 15-20 minutes until edges are golden brown and center is cooked but NOT browned (see photo above).
- 13. After baking, gently transfer to cooling rack (they're VERY fragile at this stage), and cool completely. Once cooled, they are quite sturdy.
- 14. In microwave-safe bowl, melt chocolate morsels (in 30-second increments, stirring after each increment)
- 15. Spread reserved, chopped pecans (or, if desired, sliced almonds) onto cookie sheet and return to oven for 5-10 min. until toasted. Watch them carefully so they don't burn. Then, place them in a bowl.
- 16. Coat cooled cookies 1/2-way with melted chocolate (front, back, and sides)--scraping off excess.
- 17. Roll chocolate-dipped cookies in toasted pecan pieces. Alternately, you can use sliced almonds, or crushed toffee pieces (Heath or Skor bars)...or, leave them plain or just dipped in chocolate if you like. When coated, return cookies to cooling rack to set.
- 18. Chill chocolate-dipped cookies for 20-30 min. in fridge to set chocolate before serving.
- 19. Store in airtight container (if you have any left).
CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
- Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
- For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
- Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
CHOCOLATE DIPPED SHORTBREAD COOKIES
Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 50m
Yield 3 dozen, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar, add flour and vanilla.
- Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
- Use the tines of a fork to flatten cookies.
- Bake at 350°F for 12-15 minutes.
- Remove from baking sheet, cool 10-15 minutes.
- Dip half of each cookie into melted chocolate.
- Chill to set chocolate.
Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4
TOFFEE, PECAN CHOCOLATE SHORTBREAD COOKIES-DANCING DEER BAKERY
I have not tried this recipe but I love the cookies from the Dancing Deer Bakery. This recipe was published in the Boston Globe. "This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix-ins." Substitute your favorite mix-ins for the toffee and pecans.
Provided by swissms
Categories Dessert
Time 25m
Yield 24-48 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
- Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
- Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add toffee bits and pecans and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
- Position rack in the center of the oven and preheat to 325°F
- On a lightly floured surface, roll cookies out to about 1/8 " thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
Nutrition Facts : Calories 105.3, Fat 6.8, SaturatedFat 4, Cholesterol 24.1, Sodium 22.6, Carbohydrate 11, Fiber 1.1, Sugar 4.3, Protein 1.6
CHOCOLATE-DIPPED COOKIES
This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 17mg cholesterol, Sodium 82mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
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