Shortbread Cookie Cups filled with Chocolate
User
12 years ago
These are really, really good.
Home Cookin Chapter: Recipes From Thibeault's Table
Shortbread Cookie Cups with Chocolate Filling
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Shortbread crust
1 cup butter softened
1/2 cup icing sugar (powdered sugar)
1-1/2 cups all-purpose flour
1 tablespoon Cornstarch
1 teaspoon vanilla extract
Beat butter and sugar together until smooth.
Add flour, cornstarch and vanilla. Beat until dough comes together. Form a ball.
Divide the dough into about 24 balls. Press into buttered mini tart tins. Prick with a fork and bake in a 325ðF oven. As the cookie bakes it will puff up. You will need to prick the cookie again and push the dough down to form the cup. Bake until pastry is golden brown. About 15 to 18 minutes. Cool on wire rack.
Filling
4 ounces of chocolate chips
2 tablespoons cocoa
1 tablespoon heavy cream
1/3 cup of butter
2 cups of icing sugar ( powdered sugar)
1 teaspoon Vanilla
1 teaspoon of coffee extract (or espresso)
Melt chocolate, cocoa and butter together. Stir well and beat in icing sugar, vanilla and coffee. Let cool. Pipe into shortbread cups.
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sally2_gw
12 years ago
annie1992
12 years agoRelated Discussions
LOOKING for: chocolate cookies for cheesecake crust
Comments (2)I think oreo cookies makes a cookie crumb that can be found in the baking section. I use to split them apart and just use the half of the cookie with the icing scraped off and eat the other half as a cookie. Waste not want not. Try the baking section where the graham cracker crumbs are. Dottie...See MoreUNsoftened butter/chocolate chip cookies
Comments (5)First time I ever used a KA stand mixer was for making holiday cookie dough. SIL had recently bought one and I was thinking... NOT somethiing I need or want?!? She pretty much MADE me take the heavy thing home on Thanksgiving with the promise that I return it the following weekend at latest. I put butter, right out of fridge into bowl with paddle... it creamed sugar and eggs in not time. Flour quickly mixed in with NO sore hands/arms/shoulders... I was SOLD!! Seem to remember reading something about the kind of sugar you use. Brown sugar makes a softer/chewier cookie, I think. Posted recipe seems pretty much the classic CCC... 1.5 c total sugar... I usually go more brown than white... maybe 1:.5c....See MoreChocolate chocolate chip cookie recipe?
Comments (10)I like the world peace cookies. World peace Cookies Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark there's cocoa in the dough and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt Pierre uses fleur de sel, a moist, off-white sea salt that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature....See MoreShortbread Cookie question
Comments (35)lpinkmountain, yes I did. I found this recipe via Facebook! Here is the full original recipe: Oven at 325° 2 cups butter, softened 1 cup firmly packed brown sugar 4 - 4-1/2 cups A. P. Flour Pinch salt Cream butter, sugar & salt until fluffy. Add 3-3/4 cups flour, mix well. Turn out on floured surface, knead 5 minutes, adding enough of remaining flour to form soft dough (I always end up using all 4-1/2 cups.) Roll 1/2" thick, cut into 3" X 1" strips, prick with fork. Place strips about 1/2" apart on parchment paper-lined cookie sheets and bake until lightly browned, 20 - 25 minutes. Let sit on cookie sheet for a couple of minutes before removing to cooling racks. To make the maple walnut I added about 1/2 teaspoon vanilla extract + 1 teaspoon maple extract and probably about 1/2 cup chopped walnuts to 1/2 of the dough when I started kneading. If you are going to make one full batch you can double the extracts & walnuts and add to the mixing bowl after adding the first round of flour and mix well. I have also found that the easiest way to cut the strips is with a pizza cutter. For some reason adding the nuts makes these a little more prone to breaking so be careful when removing to cooling racks. Enjoy!...See Morelsr2002
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