Chocolate Shortbread

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One of my favourite Christmas cookies is Chocolate Shortbread.  I am not a fan of chocolate, can do with or without it, but these little morsels are amazing.  They are to die for and just melt in your mouth.  What makes this better, you ask?  A pinch of sea salt!

Next year I will be testing a dark chocolate version, as dark chocolate is the only chocolate I care for.  It wasn’t always this way, but has been for a long time.  And dark chocolate pairs beautifully with wine and port.  OK, time for the recipe …

1 c. butter, softened
1/3 c. unsweetened cocoa
2/3 c. confectioners’ or icing sugar
1-1/2 c. all-purpose flour
1 pinch pink Himalayan sea salt

Preheat oven to 300F.

You can do this by hand but I find that with a mixer, everything is better incorporated.  What I like to start off doing is getting a medium bowl and adding the cocoa, icing sugar, flour, and sea salt – I then take a fork and “cut through” the mixture, adding a bit of air.

In a large mixing bowl, cream butter until light and fluffy.  Blend in remaining ingredients one ladle at a time.  Optional – chill for one hour.  Drop with a scoop (1 inch scoop) onto parchment lined cookie sheets, about one inch apart.  Then bake for 18-20 minutes.

Yield:  Approximately 4 dozen

 

 

 

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This entry was posted by Lillian on Wednesday, December 24th, 2014 at 1:56 pm and is filed under Baking, Cookie Crush, Desserts / Pastries, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.