Tuesday, December 23, 2014

Double Chocolate Shortbread Cookies

These delicious cookies are 
made with dark and white chocolate
They can be prepared in advance,  
the dough frozen and baked when needed

makes about 3 doz. cookies

1 cup white flour
1/4 cup cocoa
1/2 cup unsalted butter at room temp.
3/4 cup icing sugar (powdered sugar)
1/4 tsp. salt
1 egg white
1/3 cup white chocolate chips

In a bowl mix flour and cocoa- set aside

In another bowl, with an electric beater, 
cream the butter, icing sugar and salt.

Add the egg white and mix
 just until well blended

At low speed or with a wooden spoon 
add the flour mixture and 
white chocolate chips.

On a floured surface, with your hands, 
knead the dough until it comes together 
and forms a ball.

Cut the dough in two pieces. 

Roll into 2 rolls,  approx. 1 1/2 inches in diameter

Refrigerate for 2 hrs. making sure
the rolls are hard...
or you could freeze and
bake at a later date.
Remove dough from fridge and
let stand 5-10 minutes, before slicing. 

Preheat oven to 350 deg

Slice dough 3/8 to 1/2 inch thick
and place on parchment paper
 on two cookie sheets


Bake approx. 12 mins or until 
cookie is firm but the centers still soft.

Cool completely on rack

The cookies maybe frozen and 
enjoyed at a later date.

I got the recipe from Ricardo Christmas Magazine 2014.

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