How To make Chocolate Shortbread Logs
2 c All-purpose flour
1 c Butter; (2 sticks) softened
1/2 c Sifted powdered sugar
1 ts Vanilla
1 pk Semisweet chocolate chips
; (6-oz) 1 tb Shortening
1/2 c Walnuts; finely chopped
Recipe by: St. Louis Post-Dispatch 12/2/96 Preheat oven to 350 degrees. In a large bowl, combine flour, butter, sugar and vanilla. Blend thoroughly. Using a rounded teaspoon of dough for each cookie, shape with hands into 2-inch logs. (To make shaping easier, you can coat each piece of dough very
lightly with powdered sugar.) Place 1/2 inch apart on an ungreased cookie sheet. Bake for 10 to 13 minutes. They should be barely golden brown on the bottom. Carefully remove cookies to a wire rack. Hot cookies are very fragile. Let cool thoroughly. Heat chocolate chips and shortening together in the microwave on a low power level until just melted. Stir to combine. Dip ends of each cooled cookie into chocolate. Place on a cookie sheet lined with waxed paper. Sprinkle walnuts over ends. Chill until firm, about 1 hour. Tester's note: Elegant, rich and delicious. Freeze these by the dozens for unexpected guests. Barbara Love, Sperreng Middle School. -----
How To make Chocolate Shortbread Logs's Videos
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:
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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)
Christmas chocolate and orange shortbread cookies????
Chocolate orange shortbread cookies
Ingredients:
125 gr cold butter, cut into pieces
50 gr granulated sugar
22 gr packed brown sugar
1 teaspoon vanilla
135 gr all-purpose flour
100 gr semisweet chocolate, chopped
1 tablespoon orange zest
Flaky sea salt and more orange zest, for topping
Recipe:
In a large bowl beat butter, sugars and vanilla until light and fluffy, about 3 to 5 minutes. Mix in flour and half of your chocolate chunks and orange zest.
Roll the dough into a log. Cover it with the plastic wrap and chill at least 2 hours until firm.
Preheat the oven to 180 Degrees Celsius (350 F). Line a baking tray with parchment paper. Uncover your dough log and slice using a sharp knife. Place on the prepared tray.
Bake 10 to 12 minutes or until edges of cookies are just beginning to brown. Let the cookies cool completely.
Melt the remaining chocolate in the microwave. Dip each fully cooled cookie into melted chocolate, let excess chocolate drip off, then place cookie on cooling rack. Sprinkle with sea salt and more orange zest. Chill dipped cookies in the fridge for about half an hour to let chocolate set. Enjoy!
Choc Chip Shortbread Recipe - Simple, Quick, Mindful & Delicious | Cupcake Jemma
Sometimes it's good to go back to the simple stuff and remember why we love to bake. Yes, making awesome multi tiered super amazing cakes is great, but also they can be kinda stressful and we can forget to have fun and enjoy the process. So this week we are taking it slow with this delicious melt in the mouth buttery Choc Chip Shortbread. All you need is a bowl, a spoon, a baking tray and a few basic ingredients. Shortbread is simple and quick to make which means you can take your time and ENJOY IT!
If you'd like to see some more Mindful Baking videos on the channel let us know in the comments box.
Happy Baking x
Preheat oven to 170C (190C non fan)
150g Softened Butter (preferably unsalted)
60g Caster Sugar
230g Plain Flour
1/2 tsp Salt (but not if you have salted butter)
1/4 tsp Vanilla Extract
20g Choc Chips chopped
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Low Carb Brown “Sugar” Shortbread #weightloss #ketosis #lowcarb (see description)
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Low Carb Brown “Sugar” Shortbread
2/3c butter, softened
1/2c brown sugar substitute
2 1/2c almond flour
2tbs coconut flour
Splash of vanilla
1/4tsp almond extract (optional, but delish)
Pinch of salt
Pecan variation:
Omit almond extract
Add 3/4c toasted nut of choice, pecan is my fave.
Chocolate for dipping + drizzling
Cream the butter and sugar together until pale in color. Add remaining ingredients and mix until just combined. Add in toasted nuts here!
Form into a log and roll tightly in Saran Wrap. Chill in the fridge for a few hours, or a few days if you want to make it in advance!
Slice into ~1/4in cookies and bake at 350 for 12 mins (watch them!) or until just golden around the bottom and fragrant. Let it cool completely before enjoying/dipping it in chocolate!
Chocolate Shortbread Twirls
250g butter, melted; 1 cup sugar; 1 egg; 1 tsp vanilla essence; 2 cups flour; mix dough and divide into 2 bowls; add a quarter cup of drinking chocolate powder to one, and a quarter cup of flour to the other; knead. I added a handful of choc chips to the dark dough and a half handful of chocolate hail to the light dough. Lay out, roll and chill, then slice and bake at 200°C for about 10 minutes, watching carefully. Have fun!
Note: In the video, I made a double quantity of this recipe.