CHOCOLATE SHORTBREAD
Provided by Food Network Kitchen
Time 2h
Yield about 24
Number Of Ingredients 12
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Beat the butter, egg yolk, vanilla, salt and cloves in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in the confectioners' sugar and cocoa powder until combined, then beat in the flour in two batches until combined.
- Turn out the dough onto a lightly floured surface and dust with flour. Gently knead until soft but not sticky. Reflour the surface, if necessary, and roll out the dough until slightly thicker than 1/4 inch. Cut out shapes using 3-inch cookie cutters. Gently gather and reroll the scraps. (If the dough is too soft to work with, refrigerate until firm.) Arrange the cutouts about 2 inches apart on 2 unlined baking sheets.
- Bake, switching the pans halfway through, until the cookies are firm, about 20 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
- Make the icing: Whisk the confectioners' sugar, vanilla and 1 tablespoon milk in a small bowl until smooth. Gradually stir in up to 1 more tablespoon milk until the icing is thick but pourable. Spoon the icing into a small resealable plastic bag and snip off a corner. Pipe the icing on the cookies, then sprinkle with sanding sugar. Let set, about 10 minutes.
CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES
These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.
Provided by Food Network Kitchen
Time 1h10m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
- Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
- Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
- Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
- For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
- Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.
CARAMEL CHOCOLATE SHORTBREADS
Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy -- they melt right into the cookie.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
- Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
- Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
- Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
- Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.
TRIPLE CHOCOLATE SHORTBREAD STICKS
These look really cute! I guess you can use any flavored chocolate to dunk these in. *Prep time is approximate--I haven't tried this one yet.*
Provided by JamesDeansGirl
Categories Dessert
Time 1h15m
Yield 36 sticks
Number Of Ingredients 8
Steps:
- Combine the flour, powdered sugar, and cocoa powder; set aside.
- Cream the butter and vanilla with an electric mixer on medium-low speed until fluffy.
- Gradually stir in the flour mixture until well blended.
- Cover and chill dough for at least 30 minutes.
- Preheat oven to 350°F.
- Shape dough into 1" balls; shape balls into 2" logs about 1/2" thick.
- Space 2" apart on ungreased cookie sheets.
- Bake for 12 minutes, or until set.
- Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
- Melt the white chocolate chips in a saucepan over very low heat, stirring, until smooth.
- Place the sprinkles in a small bowl.
- Dip each end of the cooled cookies into the white chocolate, then the sprinkles.
- Return to the wire racks and let stand until the chocolate has set, about 25 minutes.
Nutrition Facts : Calories 104.2, Fat 6.8, SaturatedFat 4.2, Cholesterol 14.2, Sodium 48.9, Carbohydrate 10.3, Fiber 0.4, Sugar 5.3, Protein 1.1
TRIPLE CHOCOLATE SHORTBREAD DROPS
These are the tastiest version of shortbread that I've had. A friend brought them to a cookies exchange and they were voted the favorite!
Provided by Julie_Rushton
Categories Drop Cookies
Time 45m
Yield 52 cookies
Number Of Ingredients 8
Steps:
- Toast flours under broiler for 7-11 minutes (it gives the cookies a nuttier flavor-- you can skip this step if you wish).
- Cream butter and sugars.
- Add flours and then the other ingredients.
- Drop onto parchment lined baking sheets.
- Bake @ 300 degrees for 25-30 minutes or until golden on bottom edges.
Nutrition Facts : Calories 135.2, Fat 8.9, SaturatedFat 5.1, Cholesterol 19.4, Sodium 53.2, Carbohydrate 12.9, Fiber 0.4, Sugar 5.7, Protein 1.2
DOUBLE CHOCOLATE SHORTBREADS
You're only five ingredients away from a double chocolate melt-in-your-mouth delight
Provided by Barney Desmazery
Categories Afternoon tea, Snack, Treat
Time 22m
Yield Makes 10
Number Of Ingredients 5
Steps:
- Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
- Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
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
More about "triple chocolate shortbread drops food"
CHOCOLATE CHIP DROP BISCUITS RECIPE - FOOD NETWORK
From foodnetwork.com
5/5 (3)Total Time 55 minsCategory DessertCalories 278 per serving
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda and salt to combine. Add the butter and toss with the flour until each piece is separated and fully coated in flour.
- Use your hands or a pastry cutter to cut the butter into the flour mixture until the mixture resembles a coarse meal (there should still be a few small crumbly bits of butter). Make a well in the center of the bowl.
- In a large liquid measuring cup, whisk the buttermilk, egg and vanilla together to combine. Pour into the well in the center of the bowl, then stir with a rubber spatula to combine. The dough should come together and be slightly sticky--if it seems dry, add more buttermilk, 1 tablespoon at a time, until it comes to the right consistency.
29 HOLIDAY COOKIES FOR CHOCOLATE LOVERS - FOOD COM
From foodnetwork.com
Author By
CHOCOLATE CHIP SHORTBREAD - AN EASY TWIST ON A CLASSIC …
From cookiesandcups.com
TRIPLE CHOCOLATE SHORTBREAD | CANADIAN LIVING
From canadianliving.com
CHOCOLATE SHORTBREAD COOKIES | EASY SHORTBREAD RECIPE!
From cookiesandcups.com
COOKIES | RECIPES | ROBIN HOOD®
From robinhood.ca
QUICK AND EASY CHOCOLATE SHORTBREAD RECIPE - A MUMMY TOO
From amummytoo.co.uk
CHOCOLATE SHORTBREAD COOKIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHOCOLATE SHORTBREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ANNA OLSON'S BEST COOKIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST BUTTERY SHORTBREAD RECIPES THAT’LL MELT IN YOUR …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love