Triple Chocolate Shortbread Sticks Food

CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
• Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
• Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
• Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
• Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
• Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

HAZELNUT SHORTBREAD STICKS

Steps:

• Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
• Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
• Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)

DOUBLE CHOCOLATE SHORTBREADS

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.

CHOCOLATE SHORTBREAD SLICE

Steps:

• Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3-4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve.

TRIPLE CHOCOLATE SHORTBREAD DROPS

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.

TRIPLE CHOCOLATE SHORTBREAD STICKS

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.