Chocolate Wafer Cookies | Chocolate Shortbread | Dutch Process Cocoa
For our Easter comedy, we tasted our sweet ham salad on some bunny ear chocolate wafer cookies. Well, here's the recipe. It's stupidly simple and darn near impossible to mess up. The dough comes together in about 5 minutes with the least of it devoted to mixing in the flour. Like all deliciously tender cookies, low speed and barely mixed creates the most tender cookies. Overmixing, or mixing on high speed develops the gluten in the flour, and that leads to tough cookies. Since we don't dust these cookies with flour to roll them out, the scraps can be rerolled multiple times with little detriment to the cookie's texture.
If you like the just the chocolate wafer portion of the Oreo, and not the cloyingly sweet filling, you'll love these not-too-sweet chocolate wafers. Make a batch using your favorite cookie cutters today!
Chocolate Wafers
1 cup, 226g, salted butter, very soft
1 cup, 160g, powdered sugar
⅔ cup, 80g, dutch process cocoa
1½cups, 211g, all-purpose flour
1 teaspoon, 5ml, vanilla extract
Cream butter, sugar, vanilla and cocoa powder until the batter is very smooth. Mix in the flour on low until it just barely combined. Do not overmix. Divide the dough in half and shape it into rounds on parchment paper. Press the dough into a disk and cover with plastic wrap. Roll the dough to ⅛-inch thickness. Refrigerate dough on a baking sheet to keep it flat for 30 minutes to allow it to firm up. Preheat oven to 350°F, 180°C, gas mark 4 and turn on the convection fan if you have it. Remove plastic wrap and cut cookie shapes into the dough. Remove the scraps. Pull the parchment paper with cut cookies onto a cookie sheet and bake for 13 minutes. Cookies should be completely done and not underbaked. Cool completely on a cooling rack. Scraps can be rerolled and cut.
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Martha Stewart’s Traditional Shortbread | Martha Bakes Recipes | Martha Stewart
Skip the tin this year and find out Martha Stewart’s recipe for traditional Scottish shortbread. These classic cookies are rich in history and in texture, and they are a staple dessert-table fixture during the holidays. You can bake them in a mold topped with beautiful traditional patterns like thistles, or choose to keep it simple by baking in a pie tin. All it takes is the perfect combination of butter, sugar, and flour—and you’ll have a delicious, giftable dessert.
For this recipe, you will need a shortbread mold like Emerson Creek Pottery's Thistle Shortbread Pan that Martha used ($34.00, emersoncreekpottery.com) (
Get the recipe here:
#MarthaStewart #Shortbread #Cookies #Recipes #Desserts #Baking
0:00 Introduction
0:25 Mix the Ingredients
2:18 Place Into Mold and Bake
4:40 Let Shortbread Cool and Dry Completely
5:57 Finished Traditional Shortbread
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Traditional Shortbread | Martha Bakes Recipes | Martha Stewart
Shortbread Cookie Recipe - Laura Vitale - Laura in the Kitchen Episode 255
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ITALIANS MAKE CHOCOLATE CHIP SHORTBREAD COOKIES - 12 Weeks of Christmas
Chocolate Chip Shortbread Cookies, an easy cookie recipe that practically melts in your mouth! Each bite of these buttery cookies has a taste of chocolate for the best cookie everyone will love.
CHOCOLATE CHIP SHORTBREAD COOKIES:
INGREDIENTS:
1 cup butter (softened)
¾ cup icing/powdered sugar (sifted)
½ teaspoon vanilla
2 cups all purpose flour (at least 11% protein)
1 pinch salt*
¾ cup chocolate chips or chunks (115 grams)
YOU MIGHT LIKE THESE SHORTBREAD RECIPES TOO:
-CRANBERRY SHORTBREAD COOKIES:
-WHIPPED CHOCOLATE CHIP SHORTBREAD:
-LEMON SHORTBREAD COOKIES:
-CHOCOLATE SHORTBREAD COOKIES:
-SIMPLE SHORTBREAD COOKIES:
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Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
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Shortbread Cookies by Diane Lovetobake
The video and photo is owned by Diane Lovetobake shown on YouTube only. No pinning please
My molds are from Wilton .....
2 1/4 cups all-purpose flour
1/8 teaspoons salt
2/3 cups of powder sugar
2 teaspoons vanilla
1 cup butter room temperature
In a large bowl cream butter till smooth beat in powder sugar and vanilla.
Slowly add dry ingredients till all combined...
Dough should not be sticky just soft ( If it's sticky add 1/4 cup flour)
Spray molds and dust with flour
Mold cookie dough into molds pressing down into the mold
Poke fork marks into cookie
Bake in molds at 325 for 30-35 minutes if you only have one mold carefully remove cookie from mold and place on a lightly sprayed cookie sheet, Baking without a mold will be shorter timing check 20-25 or so. If you choose you can make a bar out of dough and slice into pieces and bake.... (Optional) Dip end of baked cooled cookie into melted chocolate place on paper to harden. Place hot molds on cooling rack for 15 minutes then remove cookie carefully