all-purpose flour powdered sugar pure vanilla extract salt semi sweet or bittersweet chocolate unsalted butter, room temperature Desserts

Wedding Dessert Ideas: Shortbread and Chocolate Hearts

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Shortbread-and-Chocolate-Hearts

Shortbread and Chocolate Hearts
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source: Joy of Cooking
Servings Prep Time
20 cookies 25 minutes
Cook Time
10 minutes
Servings Prep Time
20 cookies 25 minutes
Cook Time
10 minutes
Shortbread and Chocolate Hearts
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
source: Joy of Cooking
Servings Prep Time
20 cookies 25 minutes
Cook Time
10 minutes
Servings Prep Time
20 cookies 25 minutes
Cook Time
10 minutes
Ingredients
Shortbread:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature (or 2 sticks)
  • 1/2 cup powdered sugar (confectioners or icing)
  • 1 teaspoon pure vanilla extract
Chocolat Dip:
  • 6 ounces semi sweet or bittersweet chocolate (finely chopped)
Servings: cookies
Units:
Instructions
Shortbreads:
  1. In a separate bowl whisk the flour with the salt. Set aside.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute).
  3. Add the sugar and beat until smooth (about 2 minutes).
  4. Beat in the vanilla extract.
  5. Gently stir in the flour mixture just until incorporated.
  6. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
  7. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.
  8. Line two baking sheets with parchment paper.
  9. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.
  10. Cut into rounds or other shapes using a lightly floured cookie cutter.
  11. Place on the prepared baking sheets, and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
  12. Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
Chocolate Dipped Shortbreads:
  1. Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.
  2. Once the chocolate has melted, remove it from the heat.
  3. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy.
  4. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet.
  5. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.
  6. Shortbread cookies with keep in an airtight container for about a week or they can be frozen.
Recipe Notes

The secret to making a good shortbread is to use a high quality butter and pure vanilla extract.

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source: Joy of Cooking
photography: Manuela Zangara

 

 

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