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)
Mmmm....
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.
No comments:
Post a Comment