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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/4 cup flour
1/4 cup dark unsweetened cocoa
1/2 cup sugar
1/4 tsp salt
1 cup unsalted butter
2 (2 oz) squares unsweetened chocolate, melted
1/2 cup finely chopped walnuts or pecans
4 tsp sugar
Preheat oven to 300. Cover a baking sheet with parchment paper. Draw 2 circles, each measuring 7-7 1/2 inches. Measure the dry ingredients into a food processor. Cut in butter in thin slices and add to the flour mixture until the mixture resembles moist sand. Add the chocolate and nuts and continue mixing until dough forms.
Shape the dough into a smooth ball. Cut the dough into quarters. Shape each quarter into a smooth ball. Place the dough ball onto the center of each circle drawn on the parchment paper and flatten the round to within 1/2 inch of the inside edge of the round.
With a fork, make impressions on the top of each round and use the fork to round off the edges. Sprinkle each round with 1 tsp sugar. With a straight knife, cut each round into 8 wedges; leave the edges in place. Bake for 1 hour or until the shortbread is light golden in color. With a straight-edge knife, cut the wedges apart while still warm.
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CHOCOLATE NUT SHORTBREAD
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/4 cup flour
1/4 cup dark unsweetened cocoa
1/2 cup sugar
1/4 tsp salt
1 cup unsalted butter
2 (2 oz) squares unsweetened chocolate, melted
1/2 cup finely chopped walnuts or pecans
4 tsp sugar
Preheat oven to 300. Cover a baking sheet with parchment paper. Draw 2 circles, each measuring 7-7 1/2 inches. Measure the dry ingredients into a food processor. Cut in butter in thin slices and add to the flour mixture until the mixture resembles moist sand. Add the chocolate and nuts and continue mixing until dough forms.
Shape the dough into a smooth ball. Cut the dough into quarters. Shape each quarter into a smooth ball. Place the dough ball onto the center of each circle drawn on the parchment paper and flatten the round to within 1/2 inch of the inside edge of the round.
With a fork, make impressions on the top of each round and use the fork to round off the edges. Sprinkle each round with 1 tsp sugar. With a straight knife, cut each round into 8 wedges; leave the edges in place. Bake for 1 hour or until the shortbread is light golden in color. With a straight-edge knife, cut the wedges apart while still warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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