If you’re looking for an easy and classic addition to your holiday cookie repertoire, chocolate shortbread should be your next bake. Slightly crisp with a meltingly tender texture, they’re perfect served with a cup of milky tea or—for intense chocoholics out there—a steaming mug of hot cocoa. Shortbread gets its name from its crumbly textured dough that uses no leaveners and has a high fat content. The addition of cocoa powder here brings this traditional cookie in a whole new direction.
Using the best-quality cocoa powder will give you a cookie that’s deeply chocolate-flavored. (Note that you’re looking for Dutch-processed here, which has been treated to make it less acidic.) The method of combining everything together at the same time is unusual, but it works. It not only creates a melt-in-your-mouth cookie, it couldn’t be easier.
Though it may be tempting to skip the chilling time and move right into rolling, the time spent in the refrigerator is necessary. It makes it much easier to roll out the dough and prevents it from spreading in the oven.
For a Christmassy version, whisk 1/4 teaspoon peppermint extract into the melted chocolate, adding more to taste. Top the melted chocolate with crushed peppermint candies.
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Olivia is a food stylist, recipe developer & cookbook author living in NYC. Her work has appeared both on the pages of magazines and on billboards in Times Square. Helping people cook with more confidence is her #1 passion.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.