The other day I made classic shortbread that is also really great dipped in dark chocolate. Last night, I modified my recipe and made chocolate shortbread, which would be really great dipped in white mint chocolate. These make a tasty after work snack or a brunch treat.
Chocolate Shortbread Ingredients:
2 c. flour, 1 1/4 c. butter softened, 1 c. sugar, 1 tsp. almond extract, 1 tsp. vanilla extract, 1/2 c. dark cocoa baking powder, 1/2 tsp. fresh ground sea salt, extra sugar for sprinkling
Chocolate Shortbread Directions:
Preheat oven to 300°F. Cream together butter, sugar and extract. In separate bowl combine flour, cocoa and salt. Stir flour into butter mixture 1/4 cup at a time. Chill dough for about an hour (it’ll help the flavors richer and make the dough more manageable). Press dough into pie dish or roll out on floured surface and use cookie cutters. Use prongs on fork to make designs on shortbread. Sprinkle with sugar before baking. Depending on thickness, bake for about 20 minutes. It’s hard to tell when it’s done due to the dark color of the dough. Remove from pan and cool on a wire rack. If you used a pie tin, cut shortbread into fantails before cooling. Serve at room temperature with hot tea or coffee.
I have a few of these tucked aside, to help me get through a busy weekend…
What does this weekend have in store for you?