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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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
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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
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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Walnut Chocolate Shortbread Recipe Video | Bakestarters SG
Bake these tender, chocolatey shortbread cookies filled with chopped toasty walnuts.
Get the baking kit and recipe at
Ghirardelli Double Chocolate Shortbread Cookies
Easy to make and extremely delicious, these double chocolate shortbread cookies are perfect for holiday baking.
I Tried Alison Roman's Salted Chocolate Chunk Shortbread Cookies
Salted Chocolate Chunk Shortbread Cookies
Shortbread-style chocolate chip cookies that are buttery, sweet, and salty with delicious crunchy edges. These are easy, slice-and-bake cookies that you can make ahead and bake in less than 15 minutes.
A recipe adapted from Alison Roman's Dining In cookbook, these internet-famous chocolate chip cookies are the best – tender with the crumbly texture of a classic shortbread cookie and the goodness of a chocolate chip cookie we love plus lots of salt for a beautiful contrast.
Equipment
Hand mixer, stand mixer fitted with a paddle attachment or food processor
Baking sheet(s)
Ingredients
1 cup plus 2 tablespoons (2¼ sticks) salted butter cut up & softened to room temperature (see note)
½ cup granulated sugar
¼ cup light brown sugar sub: dark brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces dark chocolate chopped into small chunks (see note)
1 egg lightly beaten (see note)
½ cup turbinado sugar for rolling (see note)
1 teaspoon flaky salt for sprinkling
Instructions
1. Cream butter, granulated sugar, light brown sugar, and vanilla extract over medium-high speed until light (pale yellow) and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
2. On low speed, slowly add flour and chocolate. Mix until just combined.
3. Place the dough on a clean work surface and divide it in half.
4. Wrap each half in plastic and roll it on the counter to form a log. It should be about 6 inches long and 2 inches in diameter.
5. Refrigerate the dough for at least 2 hours or until firm. You can also freeze it for about 30 minutes.
6. Brush the egg on the outside of the log and roll it in turbinado sugar.
7. Using a sharp knife, carefully slice the log into ½-inch thick rounds. Press them back together if they break apart.
8. Arrange them about an inch apart on a baking sheet lined with parchment paper. You will need a baking sheet for each log. Sprinkle them with flaky salt.
9. Bake in a preheated oven of 350° F (177° C) for 12 to 14 minutes until the edges start to brown. Let them cool on the baking sheet.
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Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
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