If I've said it once I've said it at least a dozen times, I am
not a baker. I do it, but I don't particularly like it. That said, I do have
the most wonderful recipe for chocolate shortbread cookies. It wouldn't be the
holiday season without a warming cup of tea (Hot Cinnamon Spice by Harney &
Sons is my new favorite), and a delicious cookie to sink my teeth into.
I didn't get a chance to make cookies around Halloween, so figured
why not use my new owl cookie-cutter and make chocolate shortbread cookies to
go with my mug of tea? My own personal Happy "Owl-idays." :-)
What I like about this dough is that it is easy to make, tastes delicious, and
rolls out like a dream. In addition to making the cutout cookies with the owl
cookie cutter, I also decided to give my late husband's springerle rolling pin
a try, and much to my surprise, it worked! I couldn't believe how well this
worked out, and how quick it was to make lots of cookies.
Chocolate Shortbread
1 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1-2/3 cups all-purpose flour
1/4 cup Hershey's Special Dark Cocoa
1/2 teaspoon ground cinnamon
1 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1-2/3 cups all-purpose flour
1/4 cup Hershey's Special Dark Cocoa
1/2 teaspoon ground cinnamon
Preheat oven to 350°F.
Combine butter, powdered sugar, and vanilla in bowl. Beat at medium speed,
scraping bowl often, until creamy. Add flour, cocoa, and cinnamon; beat at low
speed until well mixed.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with the cookie cutters of your choice. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool 1 minute on cookie sheet. Remove to a wire rack to ool completely.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with the cookie cutters of your choice. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool 1 minute on cookie sheet. Remove to a wire rack to ool completely.
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I don't think I've seen a chocolate shortbread recipe! They look so good. Are they crisp or a little chewy? Love the owl cup and cutter. It's about this time every year that I want to make every cookie recipe I see!
ReplyDeleteYou could have fooled me about being a baker. ;)
I've never heard of a chocolate shortbread... why? It look and sounds perfect!! Those owls are too cute. Thank you for sharing this at Dishing It & Digging It! I look forward to seeing more of your creativity this year. :)
ReplyDeleteI love shortbread - add chocolate and it's a super treat! Thanks for sharing on the What's for Dinner Link up!
ReplyDeleteI so pinned this!!
ReplyDeleteI would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!