Friday, December 23, 2011

Recipe: Chocolate Chili Shortbread

I felt that my holiday cookies needed some shortbread.

How about Chocolate Chili Shortbread? (*if you don't have this, maybe add a little chili powder instead.  I recommend this mix, though.  It's very unique and complex)


Chocolate Chili Shortbread

2 sticks butter, slightly softened
1/2 c sugar
1 1/2 c flour
1/2 c unsweetened cocoa
1 Tbsp Teeny Tiny Spice Chocolate Chili* 
1 tsp espresso powder (optional, adds depth of flavor)

Confectioner's sugar for rolling
White chocolate, if desired, for drizzling (1/4 c)

Combine the butter and sugar in a food processor by pulsing.  Add the remaining ingredients and mix until a ball of dough forms.  Roll out carefully between two sheets of parchment to a little more than 1/2" thick.  Remove the top piece of parchment and sprinkle the dough with confectioner's sugar, coating evenly but thinly. Cut into rectangles or other shapes with cookie cutters.
I tried to use my new springerlie rolling pin.  This did not work.  I got designless rectangles after spreading... :(

Carefully separate the shapes with a sharp knife (I used my Wilton Cake & Cookie lifter to cut and then to lift the cookies onto the cookie sheet).  If the dough gets sticky, chill it for a few minutes before continuing.
Wouldn't it have been lovely if they had turned out this pretty?  *sigh*

Once all the cookies are cut out, spray them lightly with a spray bottle of water to dissolve the confectioner's sugar left from rolling out the cookies.  Place the baking sheet in the freezer for 10-15 minutes and preheat oven to 300 F.  Bake for ~20 minutes.  Let cool on the baking sheet for several minutes before transferring to cooling racks.

Once completely cooled, drizzle with white chocolate if desired.

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