Chocolate Shortbread Meltaways

Cookies, Bars and Biscotti

Yield: about 6 dozen small cookies
Recipe: 56/200
“Back to Baking”, pp. 27

Chocolate cookies

   It was a false alarm. A couple of weeks ago when I thought my replacement oven was working fine I was mistaken. However, this time is the real deal. I now have an actually new, functioning oven that does not overheat and burn my food. Yay!! To celebrate I spent a whole day in the kitchen just baking away, such fun! First up I made these chocolate shortbread cookies. This recipe makes a lot and they can serve as perfect little late-night snacks. They melt on the tongue and have that desired chocolate taste. Easy-breezy recipe! 

Ingredients:

  • 1 cup unsalted butter, at room temperature
  • 1 cup icing sugar, sifted
  • 1 tablespoon vanilla extract
  • 1  1/2 cups all-purpose flour
  • 1/3 cup cocoa powder, sifted
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 325°F and line two baking sheets with parchment paper.
  2. Using a hand or stand mixer, cream together the butter and icing sugar until smooth and fluffy.
  3. Beat in the vanilla extract.
  4. Add in the flour, cocoa powder, cornstarch and salt. Mix well until evenly incorporated.
  5. Spoon the cookie dough (it will be soft, this is normal) into a large piping bag fitted with a large plain tip, and pipe 1-inch “kisses” onto the baking trays. Make sure to leave a 1-inch space between each cookie.
  6. Bake the cookies for 11-13 minutes, until they lift away easily from the parchment paper without sticking. Let the cookies cool completely on the tray before removing.

Note:

  • I spooned the whole dough mixture into the piping bag since I had a large one. However, I found it quite difficult to pipe the dough when the bag was filled – it took a lot of muscle! To prevent this, only fill the bag halfway and then repeat with the rest of the dough. You will have much less difficulty piping the cookies.

Valerie

Chocolate Marshmallow Linzer Cookies

Cookies, Bars and Biscotti

Yield: about 18-20 large cookies
Recipe: 55/200
“Back to Baking”, pp. 43

DSC_4368

   After weeks and weeks of waiting, my malfunctionning oven was finally replaced. What is the first thing I did? Bake cookies of course! The cold is now upon us and I am a big fan of cozying up to a delicious mug of hot chocolate. Since nothing goes better with hot chocolate than marshmallow, I decided to make these chocolate and marshmallow cookies. I don’t know if it is my new oven that I am not used to or perhaps I didn’t put in enough butter, but the cookies came out pretty dry and crumbly. I don’t think that was the intended texture. I also found that the cocoa powder taste was too prominent and I would have preferred a more “real” chocolate taste. I shall try these modifications next time, but already I can tell that the chocolate and marshmallow creme combo is heavenly!

Ingredients for cookies:

  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup icing sugar
  • 1/2 cup Dutch process cocoa powder
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1  3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Ingredients for cookies:

  • 3/4 cup marshmallow fluff *

Directions:

  1. Using a hand or stand mixer, beat the butter until fluffy.
  2. Sift in the icing sugar and cocoa powder. Mix well to combine.
  3. Add the vanilla extract and egg to the butter mixture and mix.
  4. Stir in the flour and salt and mix just until the dough comes together (don’t overbeat!). Shape the dough into two disk, wrap each in a plastic wrap and chill in the fridge for at least one hour.
  5. Preheat oven to 350°F and line three baking trays with parchment paper.
  6. On a lightly floured work surface, roll out the dough to 1/4 inch (6 mm) in thickness and cut out circles using a 2.5-inch cookie cutter. You can use remaining scraps of dough to reroll and make more cookies. With a 1-inch round cookie cutter, cut out a hole in the middle of half of the cookies. Place the cookies on the prepared baking trays, making sure to separate those with the holes in the middle from those without.
  7. Bake for 8-12 minutes. Cookies with the holes take 8-10 minutes while those without take 10-12 minutes to bake. Let cool completely.
  8. To assemble, spoon a teaspoonful of marshmallow fluff onto the base cookie and top with the cookie with the hole in the middle, and press gently to adhere. Before storing, let the cookies sit for 2 hours at room temperature to dry.

Notes:

* I don’t know what store-bought marshmallow fluff tastes like, but homemade marshmallow creme (or fluff) is delicious! I could eat it by the spoonful, plus it is very easy to make.

Valerie