Chocolate-Dipped Shortbread Fingers
This is a variation of Scottish Shortbread recipe posted January 5.
1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
2 teaspoons vanilla extract
6 oz. bittersweet chocolate
Preheat the oven to 300 degrees F. Line a 7 x 11 pan with foil. Sift the all-purpose flour into a large bowl and add the rice flour.
Beat the butter and the superfine sugar until smooth. Add the vanilla extract and stir in the granulated sugar. Work the dough until it starts to clump together, then press it into the pan.
Bake for 45 to 50 minutes. The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.
Remove from the oven. and cut into fingers.
Cool for 20 minutes and remove from the pan.
Melt the chocolate. Half-dip each finger into melted bittersweet chocolate. Remove excess chocolate from the base of each piece and place the shortbread fingers onto parchment paper until the chocolate sets.
Store in an airtight container for up to 5 days.
Makes 1 1/2 dozen.
Saturday, January 8, 2011
Thursday, January 6, 2011
Cookie of the Day - January 7, 2011
This is a variation of the shortbread recipe posted January 5, 2011
1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
1 teaspoons vanilla extract
Zest of 1 orange (2 to 3 teaspoons)
2 teaspoons granulated sugar
Preheat the oven to 300 degrees F. Line a 7 x 11 pan with foil. Sift the all-purpose flour into a large bowl and add the rice flour.
Beat the butter and the superfine sugar until smooth. Add the vanilla extract and stir in the granulated sugar. Add the orange zest. Work the dough until it starts to clump together, then press it into the pan.
Bake for 45 to 50 minutes. The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.
Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.
Store in an airtight container for up to 5 days.
Makes 1 1/2 dozen.
Wednesday, January 5, 2011
Cookie of the Day - January 6, 2011
Hazelnut Shortbread
This is a variation of the shortbread recipe posted January 5, 2011
1 1/4 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
1/4 cup toasted finely ground hazelnuts
2 teaspoons vanilla extract
2 teaspoons granulated sugar
Preheat the oven to 300 degrees F. Line a 7 x 11 pan with foil. Sift the all-purpose flour into a large bowl and add the rice flour.
Beat the butter and the superfine sugar until smooth. Add the vanilla extract and stir in the granulated sugar. Add the hazelnuts. Work the dough until it starts to clump together, then press it into the pan.
Bake for 45 to 50 minutes. The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.
Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.
Store in an airtight container for up to 5 days.
Makes 1 1/2 dozen.
This is a variation of the shortbread recipe posted January 5, 2011
1 1/4 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
1/4 cup toasted finely ground hazelnuts
2 teaspoons vanilla extract
2 teaspoons granulated sugar
Preheat the oven to 300 degrees F. Line a 7 x 11 pan with foil. Sift the all-purpose flour into a large bowl and add the rice flour.
Beat the butter and the superfine sugar until smooth. Add the vanilla extract and stir in the granulated sugar. Add the hazelnuts. Work the dough until it starts to clump together, then press it into the pan.
Bake for 45 to 50 minutes. The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.
Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.
Store in an airtight container for up to 5 days.
Makes 1 1/2 dozen.
Monday, January 3, 2011
Cookie of the Day - January 5, 2011
Scottish Shortbread
Buttery, crumbly, and simple to make - you'll love this version of classic shortbread. You can use this recipe to make cookies, or as a base for cheesecakes or other desserts.
1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
2 teaspoons vanilla extract
2 teaspoons granulated sugar
Preheat the oven to 300 degrees F. Line a 7 x 11 pan with foil. Sift the all-purpose flour into a large bowl and add the rice flour.
Beat the butter and the superfine sugar until smooth. Add the vanilla extract and stir in the granulated sugar. Work the dough until it starts to clump together, then press it into the pan.
Bake for 45 to 50 minutes. The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.
Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.
Store in an airtight container for up to 5 days.
Makes 1 1/2 dozen.
Buttery, crumbly, and simple to make - you'll love this version of classic shortbread. You can use this recipe to make cookies, or as a base for cheesecakes or other desserts.
1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
2 teaspoons vanilla extract
2 teaspoons granulated sugar
Preheat the oven to 300 degrees F. Line a 7 x 11 pan with foil. Sift the all-purpose flour into a large bowl and add the rice flour.
Beat the butter and the superfine sugar until smooth. Add the vanilla extract and stir in the granulated sugar. Work the dough until it starts to clump together, then press it into the pan.
Bake for 45 to 50 minutes. The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.
Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.
Store in an airtight container for up to 5 days.
Makes 1 1/2 dozen.
Sunday, January 2, 2011
Cookie of the Day - January 4, 2011
Dark Chocolate Cherry Cookies
A variation of Triple Chocolate Cookies recipe from January 1-2, 2011.
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) sweet butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/2 cup chopped candied cherries
1/2 cup bittersweet chocolate chips
Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat the butter and sugar until smooth and creamy, and beat in the egg and extracts. Add the flour mixture and mix until almost blended. Add the cherries and chocolate chips, and mix.
Scoop the dough onto a baking sheet 2 inches apart. If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours. Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet. Bake for 12-14 minutes.
Transfer to a wire racxk to cool, and store in an airtight container for 5 to 7 days.
Makes 3 dozen.
A variation of Triple Chocolate Cookies recipe from January 1-2, 2011.
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) sweet butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/2 cup chopped candied cherries
1/2 cup bittersweet chocolate chips
Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat the butter and sugar until smooth and creamy, and beat in the egg and extracts. Add the flour mixture and mix until almost blended. Add the cherries and chocolate chips, and mix.
Scoop the dough onto a baking sheet 2 inches apart. If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours. Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet. Bake for 12-14 minutes.
Transfer to a wire racxk to cool, and store in an airtight container for 5 to 7 days.
Makes 3 dozen.
Cookie of the Day - January 3, 2011
Peppermint Chocolate Chip Cookies
A variation of Triple Chocolate Cookies recipe from January 1/2, 2011.
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) sweet butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat the butter and sugar until smooth and creamy, and beat in the egg and extracts. Add the flour mixture and mix until almost blended. Add the chocolate chips, and mix.
Scoop the dough onto a baking sheet 2 inches apart. If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours. Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet. Bake for 12-14 minutes.
Transfer to a wire racxk to cool, and store in an airtight container for 5 to 7 days.
Makes 3 dozen.
A variation of Triple Chocolate Cookies recipe from January 1/2, 2011.
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) sweet butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat the butter and sugar until smooth and creamy, and beat in the egg and extracts. Add the flour mixture and mix until almost blended. Add the chocolate chips, and mix.
Scoop the dough onto a baking sheet 2 inches apart. If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours. Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet. Bake for 12-14 minutes.
Transfer to a wire racxk to cool, and store in an airtight container for 5 to 7 days.
Makes 3 dozen.
Saturday, January 1, 2011
Cookie of the Day....January 1-2, 2011 - HAPPY NEW YEAR!
TRIPLE CHOCOLATE COOKIES
Rich and full-flavored, these chunky chocolate cookies with dark and white chocolate chips are irresistable.
Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat the butter and sugar until smooth and creamy, and beat in the egg and vanilla extract. Add the flour mixture and mix until almost blended. Add the chocolater chips, and mix.
Scoop the dough onto a baking sheet 2 inches apart. If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours. Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet. Bake for 12 to 14 minutes.
Transfer to a wire rack to cool, and store in an airtight container for 5 to 7 days.
Makes 3 dozen.
Rich and full-flavored, these chunky chocolate cookies with dark and white chocolate chips are irresistable.
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) sweet butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup (3 oz.) semisweet chocolate chips
1/2 cup (3 oz.) white chocolate chipsPreheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat the butter and sugar until smooth and creamy, and beat in the egg and vanilla extract. Add the flour mixture and mix until almost blended. Add the chocolater chips, and mix.
Scoop the dough onto a baking sheet 2 inches apart. If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours. Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet. Bake for 12 to 14 minutes.
Transfer to a wire rack to cool, and store in an airtight container for 5 to 7 days.
Makes 3 dozen.
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