Exquisite Dark Chocolate Shortbread

We are just getting ramped up for cookie month here on Daydreamer Desserts!

Today I thought I would share a great quick and easy cookie to make for all you chocolate lovers! It’s not too sweet and has just the right amount of chocolate.



Calling all chocolate lovers!!!

I know what you’re thinking; it was about time I made a chocolate cookie for cookie month. Not just any chocolate cookie, chocolate shortbread… yum. They just melt in your mouth they are so yummy.

No laughing at my icing skills now… [Or, lack thereof]

To make these shortbread cookies a little more festive I decided to use my holiday cookie cutters to cut them instead of cutting them into a traditional shortbread shape.

While I was making these I was helping my youngest decorate his gingerbread house, which gave me the idea of using some of the left over icing and candies to make these cookies extra special

My youngest also got in on the cookie decorating action… voilĂ .

Chocolate Shortbread
adapted from Cookies Unlimited
by Nick Malgieri

2 1/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon espresso powder
2 sticks unsalted butter, softened
6 ounces semisweet chocolate, melted and cooled

In a medium bowl wisk together, flour, salt, and espresso powder.

In another bowl, stir the softened butter with a rubber spatula until it is smooth. Scrape the chocolate into the butter and continue mixing until the dough is all one color. Flold in the flour to make a smooth, soft dough.

Scrape the dough onto a piece of plastic wrap and press it into a square or rectangle about 1/2 inch thick. Wrap and chill the dough until it is firm, about an hour or two.

When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 1 or 2 cookie sheets with parchment paper.

On a lightly floured surface, roll out a third of the dough at a time until it is between 1/8 and 1/4 inch thick. Cut the cookies with the cookie cutter shape of your choice, dipping it frequently in flour.

Place the cookies, as they are cut, on the prepared pans about an inch apart in all directions. Repeat with the remaining chilled dough.

Bake the shortbreads about 15 to 20 minutes, or until they become dull and dry-looking and feel slightly firm when pressed with a fingertip.

Cool cookies on a wire rack. Once cooled pack them between sheets of parchment maper in an air-tight container.

Decorate with a little icing or serve plain… either way, these shortbread cookies will melt in your mouth.


12 Days of Sharing hosted by
In Jennie’s Kitchen

Bookmark and Share