How To make Chocolate Nut Shortbread
2 1/4 c All-purpose flour
1/4 c Dark unsweetened cocoa
1/2 c Sugar
1/4 ts Salt
1 c Unsalted butter
2 Unsweetened chocolate
Melted/2 oz 1/2 c Finely chopped walnuts
Or pecans 4 ts Sugar
Preheat oven to 300 degrees F. Cover baking sheet with parchment paper; draw two circles, each 7 to 7-1/2 inches. Measure flour, cocoa, sugar and salt into the food processor or into the large bowl of electric mixer. Mix well. Cut the butter into thin slices and add to the flour mixture. Mix or process until mixture resembles moist sand. Add the chocolate and nuts and continue mixing until a dough forms. Shape dough into a smooth ball. Cut the dough into quarters. Shape each quarter into a smooth ball. Place dough ball onto the center of each circle drawn on the parchment paper. 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 teaspoon sugar. With a straight knife, cut each round into eight wedges; leave wedges in place. Bake for 1 hour or until the shortbread is a light golden color. With a straight-edged knife, cut the wedges BEAtrICE OJAKANGAS SHOW #BD1A59 TV FOOD NETWORK, G.P., All Rights Reserved -----
How To make Chocolate Nut Shortbread's Videos
Shortbread Recipe | Emojoie
Hi, I’m Emojoie.
I'm making a shortbread this time. I always wanted to try making a long-shaped shortbread so I did. You don’t use an egg for the shortbread and it makes a crunchy texture that just melts in your mouth. Give it a try!
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◼17cm square mold
160g unsalted butter
A pinch of salt
75g powdered sugar
230g flour
150℃ for 45 min
➢Method
Add a pinch of salt to softened unsalted butter
Add powdered sugar and mix
Add the flour and mix until incorporated
Spread the dough into a 17 cm square pan
Mark 16 equal portions
Poke holes in the dough
Bake in a preheated oven at 150°C for 45 minutes
Remove the mold while the dough is hot and cut it with a knife
Chocolate Nut Shortbread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Nut Shortbread. Chocolate Nut Shortbread is a delicious combination of a buttery crisp shortbread topped with pecans and chocolate chips. This type of shortbread is so easy to make, because instead of cutting out individual cookies, we are making one large round of shortbread that you can just cut into individual wedges after baking. Perfect any time of the year, but especially during the holiday season.
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Easy chocolate chip shortbread | Four ingredient cookie recipe!
These incredibly simple four ingredient shortbread cookies are one of my favourite easy Christmas cookie recipes! These shortbread cookies have a light, crispy texture with a wonderful buttery flavour and a generous amount of chocolate. You can substitute nuts/fruit/etc in place of the chocolate chips which allows you to make many different cookies using one dough! This easy shortbread recipe can also be made ahead of time and frozen for up to two months.
Chocolate chip shortbread Cookies:
Ingredients:
2 cups all purpose flour 260g
1 cup room temperature salted butter 226g
2/3 cup powdered sugar 65g
2/3 cup mini chocolate chips* 120g
*chocolate chips can be substituted using many different ingredients making for endless variations on these shortbread cookies. I suggest trying nuts, dried fruit, or candy cane pieces for a different festive holiday flavour!
Directions:
Preheat the oven to 325F/160C. Line two cookie sheets with parchment paper. In a large bowl (or in the bowl of a stand mixer if you would prefer) cream butter on medium for 1-2 minutes or until its nice and light and airy. Add powdered sugar and mix until combined, another 1-2 minutes, then scrape down the bowl. Add in half of flour and mix until a large crumb forms. Scrape down your bowl and add the remaining flour mixing until the dough just starts to come together. Add in chocolate chips (or the ingredient of your choice) and mix until just incorporated.
Use a 3/4 tablespoon cookie scoop (or drop by the heaping teaspoon) onto parchment lined cookie sheets. These shortbread cookies only spread a little bit, so they can be placed fairly close together. Bake for 8-10 minutes. Take them out when the bottoms are golden brown and let rest on the pan for 2-3 minutes before moving to a wire rack to finish cooling completely!
If freezing your cookies, I recommend doing it before they are baked. Portion out the cookies and then freeze for 30 minutes. Once the shortbread dough balls are frozen transfer to large freezer bags for storage. When you're ready to bake your chocolate chip shortbread allow it to thaw for one hour and then bake as directed above! Happy holiday baking!
If you have any questions, let me know down below!
Here are some more of my favourite easy Christmas cookie recipes!
12 days of EASY Christmas cookies Recipes
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :
Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Get the recipe:
Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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Chocolate Shortbreads Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Shortbreads. The combination of a buttery rich round of Chocolate Shortbread covered with a chocolate glaze and pieces of crunchy nuts is hard to resist.
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Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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