How To make Chocolate Shortbread Cookies
Cookies: 4 oz Semisweet chocolate
Finely chopped 3/4 c Unsalted butter; room temp
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/2 c Powdered sugar
1 tb Cocoa powder
1/8 ts Salt
Chocolate for dipping: 4 oz White chocolate; finely
-chopped 1/2 c Heavy cream
4 oz Semisweet chocolate
Finely chopped Cookies: In double boiler, melt semisweet chocolate over hot, not simmering, water. Set aside to cool to lukewarm. Cream butter in mixing bowl. Beat in melted chocolate, vanilla, flour, sugar, cocoa and salt to form a dough. Wrap dough in plastic wrap. Chill 30 minutes or until firm. Preheat oven to 350 degrees. Roll dough into 1 inch balls, then roll each ball into a thick log. Place on ungreased cookie sheet. Press dough to 1/4 inch thickness with tines of a fork. Keep cookies oval in shape. Bake
8-10 minutes or just until set. Take care not to overbake. Cool on wire
racks. Dipping chocolates: In small bowl set over a saucepan of hot water, melt white chocolate with 1/4 cup cream. Stir until smooth. Leave bowl over water so chocolate stays smooth and melted. In another bowl, melt semisweet chocolate with remaining 1/4 cup cream over another pan of hot water. Stir until smooth. Keep chocolate warm. Dip one end of each cookie in white chocolate and other end in semisweet chocolate. Place on cooling racks to let chocolate set. Repeat with all cookies. THE DESSERT SHOW SHOW #DS3252 -----
How To make Chocolate Shortbread Cookies's Videos
Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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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 walnut shortbread cookies | 12 days of EASY Christmas cookies (Day 12)
For the final easy cookie recipe in our 12 days of Christmas cookies series we are making slice and bake chocolate walnut shortbread cookies! These easy 5 ingredient make ahead chocolate shortbread cookies have a rich dark chocolate flavour with just a hint on sweetness! Also known as icebox cookies, these cookies have a wonderful light, buttery texture and literally melt in your mouth! Make the chocolate walnut shortbread cookies up to 2 months in advance, and store it in your freezer to bake closer to Christmas! Remove the frozen dough an hour before you slice and bake these for Christmas!
Chocolate walnut shortbread cookie recipe
Ingredients:
3/4 cup all purpose flour 100g
1/4 cup cocoa powder 30g
1/2 cup softened butter 113g
1/3 cup powdered sugar 35g
1/2 cup chopped walnuts 70g
Directions:
In a small bowl combine all-purpose flour and cocoa powder. Whisk until well combined. In a separate large bowl cream butter and powdered sugar. Mix this on low for two to three minutes or until the mixture is nice and creamy and all of the sugar is incorporated into the butter. Add in the dry ingredients and mix until everything is well combined and your dough comes together. Add in chopped walnut pieces and mix until combined. Place a piece of plastic wrap on a surface and transfer the cookie dough. Lightly wrap it in the plastic wrap and form it into a cylinder that's roughly two and a half inches in diameter. Chill your dough for two hours or alternately this can be frozen for up to two months, just remove it from the freezer about an hour before you want to bake. Once dough has chilled preheat your oven to 350F/175C. Use a sharp knife to cut it into quarter inch rounds. Place the chocolate shortbread cookies onto parchment lined sheets and bake for 8 to 10 minutes. Allow them to cool on the pan for a moment and then move them to a wire rack to finish cooling completely.
Thank you so much for joining me on my 12 days of Christmas cookies journey! I hope that your loved ones enjoy these Christmas cookies as much as mine do. I'm going to link the rest of my 12 days of Christmas cookies series here for you.
12 days of Christmas cookies 2021
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 :
Professional Baker Teaches You How To Make CHOCOLATE NAPOLEONS!
Anna Olson is here to show you the final recipe in our shortbread series! Have you never made these amazing Chocolate Raspberry Napoleons? Well don't worry if you haven't, because Anna is here to walk you through all the steps! Try the recipe at home and let us know how it tasted!
Ingredients
Chocolate Shortbread
½ cup unsalted butter at room temperature
¼ cup granulated sugar
¼ cup icing sugar, sifted
¾ cup all-purpose flour
2 Tbsp cocoa powder (regular or Dutch process is OK)
¼ tsp salt
Dessert Assembly
⅔ cup whipping cream
2 Tbsp sugar
2 tsp instant skim milk powder (optional)
½ tsp vanilla extract
1/2-2 cups fresh raspberries
icing sugar, for dusting
Directions
Chocolate Shortbread
1. For the shortbread, beat the butter with the granulated and icing sugars until light and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.
2. In a separate bowl, sift the flour, cocoa powder and salt. Add this to the butter mixture and stir until evenly blended. Shape the dough into a disc, wrap in plastic and chill until firm, about an hour.
3. Preheat the oven to 325 F and line a baking tray with parchment paper.
4. Unwrap the dough and knead a little just to soften, making it easier to roll. Roll the dough out on a lightly floured work surface until it is just over 1/8-inch thick. Cut out cookies using a 2 ½ -inch fluted cutter and place carefully on the baking tray, re-rolling the dough if needed. Bake the cookies for 13-15 minutes until they lift easily when lifted with a spatula. Cool the cookies on the tray before removing.
Dessert Assembly
1. To assemble the desserts, whip the cream until it holds a soft peak, then whisk in the sugar, skim milk powder (optional, if you wish to whip the cream ahead of time – it will keep the cream stable for a full day) and vanilla. Spoon the cream into a piping bag fitted with a large star tip.
2. To build the desserts, place a cookie on a plate and pipe a bit of cream in the centre. Arrange 3 to 4 raspberries around the cream (the cream will hold them in place) and top with a second cookie. Pipe cream onto the centre of this cookie and arrange 3 to 4 more raspberries around. Top with a final cookie and dust with icing sugar. Repeat with the remaining cookies.
3. The desserts can be assembled up to 4 hours in advance of serving and stored chilled. The cookies themselves will keep up to a week in an airtight container.
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Chocolate Shortbread - Using A Cookie Press
I got a new OXO cookie press and thought I would try some Chocolate Shortbread cookies. The gadget worked very well and the resultant shortbread is delicious.
Recipe:
All the recipes of my blog
초코 사브레 만들기 : Chocolate Shortbread Cookies (Sable) Recipe : チョコレートショートブレッド | Cooking tree
테두리에 설탕을 묻혀 구워 모양이 멋스러운 초코 사브레 쿠키를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
테두리에 설탕을 묻혀 구워 모양이 멋스러운 초코 사브레 쿠키를 만들었어요~
바삭하고 달콤해서 맛있고 먹기에도 편한 것 같아요~^^
반죽도 간단하게 할 수 있고 굽는 것도 오래 걸리지 않아서 만들어 선물하기에도 좋을 것 같더라구요~~
쿠키 몇개에는 위에 가나슈를 올려 더 달콤하고 예쁜 모양으로 만들어 봤는데 가나슈와 함께 먹는게 달지만 초콜릿 맛이 많이 느껴져서 더 맛있게 먹었어요~
달걀흰자를 바르고 설탕을 묻히면 설탕도 잘 떨어지지 않고 구워지며 크랙도 자연스럽게 생기는 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
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▶약 20개 분량
▶재료
무염버터 100g
슈가파우더 45g
달걀노른자 1개
박력분 110g
아몬드가루 40g
코코아파우더 20g
▶레시피
1. 무염버터를 부드럽게 풀고 슈가파우더를 넣고 섞은 뒤 달걀노른자를 넣고 섞는다.
2. 박력분, 아몬드가루, 코코아파우더를 체 쳐 넣고 섞은 뒤 유산지에 올려 긴 둥근 모양으로 만들어 감싸 냉동실에서 1시간 정도 굳힌다.
3. 굳은 반죽 겉면에 달걀흰자를 바르고 설탕에 굴려 설탕을 묻힌 뒤 반죽을 잘라 오븐 팬에 올려 170도 예열된 오븐에서 13~15분 정도 굽는다.
▶Ingredients
100g Unsalted butter
45g Powdered sugar
1 Egg yolk
110g Cake flour
40g Almond powder
20g Cocoa powder
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
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*오븐 : LG디오스 광파오븐
*유리볼 : 루미낙 코스모스 유리볼
*스패츌라 : 무인양품
*손거품기 : 쿠이지프로
Sablé Cookies ???????????? [Lemon, Coffee & Chocolate] Shortbread Cookies Recipe
Here's an easy recipe of French sablé (shortbread) cookies.
I made 3 different flavors: lemon, coffee, and chocolate.
Each flavor is made in its own distinct and fun shape. ????????????
*Feel free to turn on the subtitle for the instructions.
*Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml
Ingredients: (45-50 cookies)
168 g (¾ cup) unsalted butter
120 g (1 cup) powdered sugar
3 g (½ tsp) salt
2 egg yolks (35 g)
???? Lemon cookies
80 g (½ cup + 2 tbsp) cake flour
30 g (¼ cup) almond flour
zest of 1 lemon
40 g (½ cup) toasted pistachios
???? Coffee cookies
80 g (½ cup + 2 tbsp) cake flour
30 g (¼ cup) almond flour
1 g (½ tsp) instant coffee
5 g (1 tsp) hot water
50 g (1.8 oz) dark chocolate chips
???? Chocolate cookies
64 g (½ cup) cake flour
30 g (¼ cup) almond flour
12 g (2 tbsp) cocoa powder
40 g (½ cup) sliced almonds
✔️ If you like this video, please subscribe to our channel and click on the ???? bell to get notification of our next video. Thank you~
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[Bahasa Indonesia]
Bahan-bahan: (45-50 cookies)
168 g mentega
120 g gula halus
3 g garam
2 kuning telur (35 g)
???? Lemon cookies
80 g tepung terigu protein rendah
30 g tepung almond
1 lemon diparut
40 g kacang pistachio
???? Coffee cookies
80 g tepung terigu protein rendah
30 g tepung almond
1 g kopi instan
5 g air panas
50 g coklat chip hitam
???? Chocolate cookies
64 g tepung terigu protein rendah
30 g tepung almond
12 g bubuk coklat
40 g irisan kacang almond
#squidgame #sablecookies #shortbread