Yet another one of the cookies I made at 505. I haven't had too much success making shortbread in the past... actually - I think the first (and last time) I made it was winter of 2007. There was a recipe in this cookbook Alex bought me and all we had was a roasting pan to make shortbread in. Alas - it didn't work. Even though I should have realized roasting pan does NOT equal good shortbread - I was afraid of making it again. Also, now that I have a food processor shortbread is a lot easier to make.
I cooked the shortbread for a little bit shorter than the recommended cooking time because I was soo afraid of them burning (ironically, a few of them still did)... but dear god, are these cookies good. The buttery texture of the shortbread with the crunch of the white chocolate... Mmm.
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 2 Tbsp. unsweetened cocoa powder
- 1/4 tsp. salt
- 1/2 cup butter, cut up
- 1 Tbsp. red food coloring
- 3 ounces white chocolate (with cocoa butter), coarsely chopped
- 1 1/2 tsp. shortening
- festive sprinkles
- Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.
- Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.
- Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.
- In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Place cookie in chocolate with fork, flip over, and remove with a fork and tap off excess on the side of the bowl. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.