Yield: about 6 dozen small cookies
Recipe: 56/200
“Back to Baking”, pp. 27
A couple of weeks ago when I thought my replacement oven was working fine, but I was severely 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:
- 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.
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
Valerie 