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Cocoa Time
Breedon, Bill
Buy this Art Print at AllPosters.com
Favorite Chocolate Nut
Shortbread
2
1/4 cups all-purpose flour
1/4
cup dark, unsweetened cocoa
1/2
cup sugar
1/4
teaspoon salt
1
cup (2 sticks) unsalted butter
2
squares (2 ounces) unsweetened chocolate, melted
1/2
cup finely chopped walnuts or pecans
4
teaspoons sugar
Preheat
oven to 300 degrees F. Cover a baking sheet with parchment
paper. Draw two circles, each measuring 7 to 7 1/2 inches.
Measure
the flour, cocoa, sugar, and salt into the work bowl of a food processor or
into the large bowl of an electric mixer. Mix well. Cut the
butter into thin
slices and add it to the flour mixture. Mix or process until
the mixture
resembles moist sand. Add the chocolate and nuts and
continue mixing until a
dough forms.
Shape
the dough into a smooth ball. Cut the dough into quarters. Shape
each quarter
into a smooth ball. Place the dough ball onto the center of
each circle drawn
on the parchment paper. Flatten the round to within 1/2
inch of the inside
edge of the round. With a fork, make impressions on the top of each round and
use the fork to round off the edges. Sprinkle each round with 1 teaspoon
sugar. With a straight knife, cut each round into
eight wedges; leave the
wedges in place. Bake for 1 hour or until the shortbread is a light golden
color. With a straight-edged knife, cut the
wedges apart while still warm.
Yield:
32 wedges
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Index - Cookie Recipe Archives
Recipe Archives Index
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