Make and Share Craft Tutorials
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over 2 years ago
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Makes 16 wedges
Chocolate chips melt faster than bar chocolate and firm up nicely as a coating, but you can also use a top-quality bittersweet chocolate. You will need 6 ounces; chop it before melting.
Cookie Exchange Tip
Play up the Scottish origin of these treats by decorating the tray with ribbons in red-and-green plaid.
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Crafts
Extract from
Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange by Virginia Van Vynckt
Published by Chronicle Books
Today's busy bakers want to make a gorgeous variety of delicious Christmas cookies without spending days upon flour-smudged days mixing, rolling, and baking. This is your guide to the Christmas cookie exchange, where everyone shows up with a few batches of homemade cookies to swap. It's all the variety without the fuss! Red-and-white striped edges make this adorable book look like a Christmas present, with 120 recipes to choose from, plus tips for decorating, planning, and throwing the party.
© 2013 Virginia Van Vynckt / Chronicle Books · Reproduced with permission.Recipe
Ingredients
- 1 cup (2 sticks) Unsalted Butter , at room temperature
- 0.6 cup Confectioners Sugar
- 1.25 tsp Vanilla Extract
- 2 cup All Purpose Flour
- 0.5 cup Unsweetened Cocoa Powder
- 1 cup semisweet Chocolate Chips
- Project Cost
- Cheap
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1
Preheat the oven to 325°F. Line two 8-inch square baking pans with aluminum foil, letting it slightly overhang 2 sides of the pan. (These “handles†will make it easier to lift the shortbread sheet from the pan.)
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2
In a large bowl, with an electric mixer, beat together the butter, sugar, and vanilla on medium speed until light and creamy, about 2 minutes. On low speed, gradually beat in the flour and cocoa just until mixed. The dough will be stiff.
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3
Divide the dough in half. Press each half evenly into the bottom of a prepared pan. With a small, sharp knife, lightly score each shortbread sheet into 8 even wedges, being careful not to cut through the dough completely.
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4
Bake on the top rack of the oven until firm to the touch, about 20 minutes. Let cool completely in the pans on wire racks.
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5
Retrace the scored lines in both pans with the knife. Grasp the foil on 2 sides and lift carefully to remove the shortbread sheet from each pan. Break gently into wedges.
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6
Place the chocolate chips in a microwave-safe bowl or in the top of a double boiler. Microwave at 80 percent power or heat over (not touching) barely simmering water, stirring occasionally, until melted and smooth. Let cool slightly.
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7
Dip one pointed end of each cooled shortbread wedge in the melted chocolate and set on a wire rack. Let stand until the chocolate sets.
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