Chocolate Espresso Shortbread Cookies
These Chocolate Espresso Shortbread Cookies are buttery, crisp, loaded with dark chocolate and will give you a little extra pep in your step!
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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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Melt in your Mouth Chocolate Shortbread Cookies
These chocolate Shortbread Cookies are simply the BEST! Made with just 4 main ingredients, it is crisp, tender and melts in your mouth.
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Raspberry White Chocolate Shortbreads Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Raspberry White Chocolate Shortbreads. I have a real weakness for shortbread. Luckily, it is one of the easiest cookies to make and one of the most versatile. Take this Raspberry White Chocolate Shortbread Cookie which may look like a Linzer Cookie but it is actually two buttery sweet shortbreads that are filled with white chocolate and raspberry jam. They look very festive and make an ideal cookie during the Christmas season or for Valentine's Day with their white coating of powdered sugar and the red raspberry jam poking through the cut out.
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Millionaires Shortbread Recipe - Layers of WIN! | Cupcake Jemma
Do YOU want to feel like a Millionaire? Well now is your chance because when you're chomping your teeth into this Millionaires Shortbread there's no doubt you'll feel like a million dollars. Yes, there are many recipes for Millionaires Shortbread out there but Sally has the ULTIMATE recipe. I mean c'mon, just look at those layers!
We can't wait to see what you get up to over on Instagram so keep tagging us @sallydells and @cupcakejemma along with #cupcakejemma.
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For the Shortbread:
225g Softened Unsalted Butter
125g Caster Sugar
1 tsp Salt
340g Plain Flour
For the Caramel
1 can Condensed Milk (397g)
25g Caster Sugar
75g Golden Syrup (or corn syrup)
120g Butter
For the Topping
300g Milk Chocolate
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Salted Chocolate Chunk Short Bread Cookies
This is Alison Roman's recipe from her new cookbook Dining in. The moment that I saw these cookies take the internet by storm, I jumped on the cookie bandwagon and tried them out. Lucky for you, Alison let me share the recipe with you! One of the many beautys of these cookies, is that they are the perfect make-ahead cookie of all time. Make the dough, roll it up, and either refrigerate it a few days ahead of baking time, or freeze it for up to a month. All you have to do is pull them out of the fridge, slice them, and bake them. Hope you guys enjoy this one!
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Music - Cold By Jef Kaale:
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Ingredients you'll need:
1 cup plus 2 tablespoons cold salted butter
1/2 cup white sugar
1/4 cup light brown sugar (dark brown is fine too)
1 teaspoon vanilla extract
2 1/4 cup all purpose flour
6 ounces semi-sweet or dark chocolate (I used 60 percent dark chocolate)
1 large beaten egg (for brushing)
demarara sugar (for rolling)
flakey sea salt (for finishing the cookies)