Chocolate Shortbread Cookies
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich, chocolate flavor.
They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate.
Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. I just spread a small amount on the cookies. You can also use a buttercream frosting to make them sandwich cookies. Makes 2-3 dozen, depending on the size.
Chocolate Shortbread Cookies
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich, chocolate flavor.
They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate.
Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. I just spread a small amount on the cookies. You can also use a buttercream frosting to make them sandwich cookies. Makes 2-3 dozen, depending on the size.
Mini Chocolate Chip Shortbread Cookies
It is the time of year when a lot of people are baking cookies. I thought I would share one of my favorite cookie recipes with you. It takes the chocolate chip cookie to another level. Kind of dressed up for the holidays.
These little cookies are delicate and full of flavor. I will admit to being a big fan of shortbread cookies. I make a lot of different shortbread cookies for Christmas. This one is always on my list.
These are enhanced with mini chocolate chips and just melt in your mouth. I leave them as is, but you could add a drizzle of melted chocolate if you like. The cornstarch in the dough makes them extra tender.
Other options could include using mint chocolate chips or adding mint extract, almond extract, or even orange zest. These cookies are very versatile.
Chocolate Chip Shortbread Cookies
1 c. butter (no substitutions), softened
½ c. brown sugar
1 t. vanilla extract
2 c. flour
¼ c. cornstarch
½ c. mini chocolate chips
2-3 T. granulated sugar
With electric mixer beat butter, brown sugar and vanilla until well mixed. Stir in flour and cornstarch and then stir in chips. Form into 1-inch balls and place on an ungreased baking sheet. Pour granulated sugar on a small plate and dip bottom of drinking glass into the sugar and use this to gently flatten down the cookies. Press small indent in each cookie with a teaspoon. Bake in a preheated 300-degree oven for 15-20 minutes or until the cookies start to brown on the bottom. Cool on sheets 5 minutes before removing to a cooling rack. Makes about 3 ½ dozen.
Chocolate Shortbread
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich, chocolate flavor.
They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate.
Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. You can also use a buttercream frosting to make them sandwich cookies. Makes 2-3 dozen, depending on the size.
Chocolate Sparkles
These cake-like cookies are always a favorite in my house. they are full of chocolate flavor and easy to make. The sparkle comes from the sugar they are roll in just before baking. So if you are looking for a chocolate cookie for your holiday cookie collection- you might want to try these.
Chocolate Sparkles
1 c. butter, softened
1 ¼ c. sugar
2 eggs
2 oz. unsweetened chocolate, melted
½ t. vanilla
2 2/3 c. flour
2 t. cream of tartar
1 t. baking soda
½ t. salt
¼ c. sugar
Cream together butter and sugar. Beat in eggs, chocolate and vanilla. Stir in next four ingredients. Chill dough. Shape dough into 1” balls and roll in ¼ cup sugar. Place about 2 inches apart on ungreased baking sheet. Bake in a preheated 400- degree oven for 8-10 minutes. Makes 5-6 dozen.
Chocolate “Brownie” Cookies
Chocolate “Brownie” Cookies
These delightful cookies are like a cross between a cookie and a brownie. Their texture reminds me of a brownie. They are soft inside, with just a little crunch on the outside. For picnics and cook outs, they make a great dessert. They are easy to pack up and bring anywhere. Plus, they are chocolate – which is always a good thing!!
I like to finish them with a drizzle of white or dark chocolate. It just dresses them up for the party a little. You can also dust them with powdered sugar, if you like.
Trust me, even plain, everyone is going to love these cookies. They freeze well, so you could even make a double batch, then freeze some to enjoy later.
Chocolate “Brownie” Cookies
1 c. butter, softened
1 ¼ c. sugar
2 eggs
2 oz. unsweetened chocolate, melted
½ t. vanilla
2 2/3 c. flour
2 t. cream of tartar
1 t. baking soda
½ t. salt
¼ c. sugar
Chocolate for drizzling, optional
Cream together butter and sugar. Beat in eggs, chocolate and vanilla. Stir in next four ingredients. Chill dough. Shape dough into 1” balls and roll in ¼ cup sugar. Place about 2 inches apart on an ungreased baking sheet. Bake in a preheated 375- degree oven for 8-10 minutes. Once cooled, drizzle with melted chocolate, if you like. Makes 5-6 dozen.
Chocolate Fan Cookies
Chocolate Fan Cookies
If you want a cookie that is really going to impress you might want to make these Chocolate Fans. They are crisp, not too sweet and tipped with chocolate and fine chopped nuts. While they look difficult to make, they are actually quite easy. For starters you don’t have to make dough. These are made with phyllo dough. Phyllo is found in the freezer section at the grocery store. Phyllo dough (also spelled filo) can be a little fussy. Be sure to keep extra dough covered with a damp towel so it won’t dry out and get brittle. It is best to work quickly when making these. We made these dipped in finely chopped toasted almonds. Other nuts could be used. You could also use white chocolate, if you prefer. I have even added a few sprinkles to the nuts for a pop of color.
Chocolate Fan Cookies
1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice
Remove phyllo from box, still rolled up and cut crosswise into 5-6 equal pieces. Keep unused dough covered in a damp towel to prevent drying out. Take one piece of dough and open it up, cutting it in half crosswise. Take 1 sheet and brush with butter. Place another sheet on top and brush again with butter. Place third piece of dough on top and butter again. Starting at short end begin to fold the dough in ¾ inch folds, accordion style. Pinch together at one end and fan out the dough at the other. It should look like a little fan. Place on ungreased baking sheet and repeat with remaining dough. Bake at 375 degrees for 5 minutes. Cool. Melt chocolate and shortening together in microwave or on top of double boiler. Stir to smooth. Dip tip of wide end of fans in melted chocolate and then in the nuts or coconut. Place on a rack to cool and harden. Makes about 65 fans. Can be frozen.
*I buy frozen phyllo dough but be sure to get the right one. Around here there are 2 different sizes. You’ll need the long box- where the dough is 15 inches long.
Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich chocolate flavor. They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate. Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. Makes 2-3 dozen, depending on the size.
Chocolate Butter Cookie
Chocolate Butter Cookies
These delicate little cookies are crispy on the outside and tender in the middle. They have a nice chocolate flavor and are not overly sweet. As an added bonus, they are also easy to make. This recipe was an experiment. I was so happy with how the cookies turned out, I wanted to share the recipe with you. I rolled the cookies in demerara sugar when they were raw and then baked them. Demerara is a less refined sugar and looks like coarse brown sugar. It gave the cookies a nice sparkly appearance. You can roll the dough in granulated sugar, if you like. You could also bake them plain and decorate with a drizzle of chocolate when cooled.
Chocolate Butter Cookies
1 c. sugar
1½ c. butter, room temp.
1 egg
2 t. vanilla
3 c. flour
¾ c. cocoa
Combine all ingredients, except flour and cocoa, and beat until light and fluffy, about 3 minutes. Stir in flour and cocoa and blend well. Shape rounded teaspoonfuls of dough into balls. Place 1-inch apart on ungreased baking sheet and bake in a preheated 375-degree oven for 7-9 minutes or until set. Cool. Makes about 5 dozen.
Decorate with drizzles of melted chocolate or frosting, powdered sugar, sprinkles (apply before baking) or whatever you have on hand. You can also bake the cookies in rounds with an indent in the middle and add a cherry later. I rolled the raw cookies in demerara sugar. It’s a less refined sugar at looks little coarse brown sugar. Gave the cookies a pretty sparkle.
Chocolate Butter Cookies
Chocolate Butter Cookies
These delicate little cookies are crispy on the outside and tender in the middle. They have a nice chocolate flavor and are not overly sweet. As an added bonus they are also easy to make. I tweaked another recipe and ended up with a cookie I like even better. Since I was happy with how they turned out I wanted to share the recipe with you. I rolled the cookies in demerara sugar when they were raw and then baked them. Demerara is a less refined sugar and looks like coarse brown sugar. It gave the cookies a nice sparkly appearance. You could also bake them plain and decorate with a drizzle of chocolate when cooled.
Chocolate Butter Cookies
1 c. sugar
1½ c. butter, room temp.
1 egg
2 t. vanilla
3 c. flour
¾ c. cocoa
Combine all ingredients, except flour and cocoa, and beat until light and fluffy, about 3 minutes. Stir in flour and cocoa and blend well. Shape rounded teaspoonfuls of dough into balls. Place 1-inch apart on ungreased baking sheet and bake in a preheated 375-degree oven for 7-9 minutes or until set. Cool. Makes about 5 dozen.
Decorate with drizzles of melted chocolate or frosting, powdered sugar, sprinkles (apply before baking) or whatever you have on hand. You can also bake the cookies in rounds with an indent in the middle and add a cherry later. I rolled the raw cookies in demerara sugar. It’s a less refined sugar at looks little coarse brown sugar. Gave the cookies a pretty sparkle.
