Soooo, this recipe for chocolate shortbread is pretty simple IF you remember to add the correct measurements, that is! Earlier today I made a batch of chocolate shortbread, and I added 1 1/4 sticks of butter instead of 1 1/4 CUPS of butter…..oops. I blame my
waning memory kids for distracting me while baking, but after popping these crumbles in the oven at 350 F for about 8 minutes I had a pretty delicous ice cream topping! 🙂
Another batch of dough later, I was able to roll out some beautiful snowflakes and reindeer (Rudolph, who else?!?!) which I decorated with buttercream frosting, sparkling sugar and my personal favorite, silver pearls. Crispy, chocolately shortbread that tastes good AND is beautiful? A winning combination! This is the second recipe of twelve in my first blog series, 12 Days of Cookies. Enjoy! 🙂
Source: Willamas – Sonoma Cookies
Yield: About 3 dozen cookies, depending on how large you cut them
1 1/4 cups unsalted butter, softened
3/4 cup sugar
1 egg yolk
2 tsp vanilla extract
1/4 tsp salt
1 3/4 cups all purpose flour
1/2 cup unsweetened or Dutch processed cocoa, sifted
Combine flour, sifted cocoa powder and salt in a bowl. Whisk to combine and set aside. With an electic mixer or a stand mixer fitted with a paddle attachment, cream butter for about one minute, until fluffy and pale yellow. Add the sugar 1/4 cup at a time, mixing on low speed for two minutes after each addition. Beat the egg yolk and vanilla until combined. Add flour mixture and mix on low to combine. Divide dough into 4 equal portions, form into disks, and wrap in plastic wrap. Allow dough to rest in the refrigerator for at least two hours or overnight.
Preheat oven to 350 F. Remove dough from refrigerator and allow to sit at room temperature for 15 minutes. Roll dough out between two sheets of wax paper to a 1/4 inch thickness. Using cookie cutters, cut into desired shapes. For best results, don’t reroll scraps more than twice. If dough becomes sticky, refrigerate scraps for 10 minutes before rerolling. If using an intricate shaped cookie cutter, refrigerate cut out dough for 15 – 30 minutes before baking.
Transfer cut outs to a parchment paper or Silpat lined baking sheet and bake for 10 – 12 minutes. Allow to cool on the baking sheet for one minute before carefully transferring to a cooling rack to cool completely. Eat plain or decorate as desired.