Yield: about 6 dozen small cookies
“Back to Baking”, pp. 27
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!
- 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
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Using a hand or stand mixer, cream together the butter and icing sugar until smooth and fluffy.
- Beat in the vanilla extract.
- Add in the flour, cocoa powder, cornstarch and salt. Mix well until evenly incorporated.
- 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.
- 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.
- 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.