chocolate shortbread

These&nbsp;Cherry Shortbread Cookies are chock full of delicious, sweet maraschino cherries, white and dark chocolate chips for a perfect sweet snack treat.

Chocolate Cherry Shortbread Cookies

butter (room temperature)

confectioners sugar

flour

salt

maraschino cherries (chopped)

chocolate chips

In a mixer, cream the butter and the sugar. In a bowl sift together the flour and the salt.

Mix the dry ingredients into the butter and sugar mixture until it comes together. Mix in the maraschino cherries, white chocolate and dark chocolate chips.

Using a spatula, scoop the dough onto a piece of plastic wrap, and form into a 2 inch diameter log. Wrap tightly with plastic wrap, and freeze for 40 minutes.

Preheat oven to 325°F and line a cookie sheet with parchment paper or Silpat (silicone baking sheet). Unwrap the cookie dough log, and using a very sharp knife, cut into 1/4-inch slices, and arrange on the baking sheets. This makes 24 cookies.

Bake the cookies for about 15 minutes. Allow cookies to cool slightly and move to a cooling rack.

This recipe for Chocolate Shortbread is just delicious. With merely a few whizzes of the food processor you are ready to bake. The most simple chocolatey treat.

Chocolate Shortbread

plain flour

cocoa powder

caster sugar

unsalted butter

Preheat the oven to 180 C/ 350 F/ Gas Mark 4

Put all the dry ingredients in a food processor and whizz to combine. Add the butter and whizz again until it starts to come together into a chocolate dough. Alternatively without a food processor you can mix the dry ingredients together  before rubbing the (cold)  butter in with your fingers or paddle attachment on your food mixer, until breadcrumbs form and finally kneading it into a dough.

Empty out into an 8 " square ,or equivalent, lined loose bottomed tin and using a spoon gently press the dough evenly into the tin and smooth it off.

Bake in the oven for about 25 minutes or until firm to the touch.

Let the shortbread cool a little in the tin before marking out your slices. Wait until it is fully cool before moving to your serving plate and falling upon them.

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These Chocolate Shortbread Cookies are made with only 5 ingredients, perfect for chocolate and shortbread lovers. Easy and delicious.

Chocolate Shortbread Cookies

all purpose flour (11% protein or more)

butter (softened)

powdered/icing sugar

cocoa (unsweetened)

salt*

In a mixing bowl beat sugar and butter until creamy, then add the sifted dry ingredients, mix just until combined, move to a flat surface and gently knead to form into a ball, wrap in plastic wrap and refrigerate for 60 minutes. If you prefer you can roll the dough into a log shape, wrap in plastic and refrigerate.

Roll the dough on a flat surface lightly floured if needed or between 2 sheets of parchment paper to 1/2 inch thickness, cut out with your favourite cookie cutters and place on parchment paper lined cookie sheets. Or if you made a log shape then slice about 1/4- 1/2 inch thick slices and place on parchment paper lined cookie sheets. Refrigerate while the oven is pre-heating.

Pre-heat oven to 320F (160C).

Bake the cookies for approximately 12-15 minutes, let cool for about 5 minutes on the cookie sheet then move to a wire rack to completely cool. Enjoy!

https://www.youtube.com/watch?v=3imVrkMwdbg

Hello Everyone,

Here is our last video for week 12 of 12 weeks of Christmas Cookies and to close off with a bang we have these delicious chocolate shortbread cookies!
We hope you enjoy them and we wish you a very Merry Christmas and Happy Holidays! 

Recipe here: https://anitalianinmykitchen.com/chocolate-shortbread/

INGREDIENTS:
2 cups all purpose flour (11% protein or more) (250 grams)
1 cup butter (softened) (200-226 grams)
1 cup powdered/icing sugar (120 grams)
1/2 cup cocoa (unsweetened) (50 grams)
1 pinch salt*

Chocolate Shortbread Cookies - 12 Weeks of Christmas cookies

This chocolate shortbread recipe has a perfectly crumbly, melty consistency and a lovely rich chocolatey flavour.

Chocolate Shortbread Recipe

270 g plain white flour (all purpose flour)

75 g white caster sugar (superfine sugar)

butter

tsp vanilla extract

g cocoa powder (dutch processed)

g chocolate drops

Preheat the oven to 180C (160C fan, 350F).

Put the flour, sugar and cocoa in a large bowl and stir well.

Cube the butter and add to the bowl.

Rub the mix through until you get an even crumb.

Add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.

Eventually, you should be able to work the mix into a soft dough. You can add a drop more water if necessary.

Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes

Roll the dough to 1cm thick – I like to do this between two sheets of baking paper as it avoids sticking. Alternatively, you could lightly flour your work surface.

Cut out your biscuits using a round 7cm cutter. Gather up the offcuts and keep cutting until you have around 15 rounds.

Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.

Bake for 12-15 minutes until just firm when pressed. When cool enough to handle, transfer to a wire rack to cool completely!

Once cool, enjoy on their own, with a cup of tea, or dunked into a glass of ice cold milk.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1568911380/ahgss3h2sywvzrpwva3y.mp4

Quick and easy chocolate shortbread! If you want to know how to make chocolate shortbread that is melt-in-the-mouth, chocolatey and comes out perfectly every time, then this is the recipe for you!

Quick and easy chocolate shortbread

This Hogsmeade village Christmas cake features iced chocolate shortbread houses encircling a chocolate cake, with snowy buttercream trees and snowdrifts.

Hogsmeade Village Christmas Cake

Recipe Chocolate Cake

5x Recipe Vanilla Buttercream

2x Recipe Chocolate Shortbread Cookie Dough

DOUGH:You&#39;ll need 2x the recipe for Chocolate Shortbread Dough.  Prepare the dough, wrap in plastic wrap, and refrigerate for 20 minutes before rolling and cutting your houses.

HOUSE TEMPLATE:Draw and cut a template on a piece of card stock.  First, cut a rectangle measuring 2 1/4 inches x 4 1/2 inches.  Then, cut off two corners at the top to make the roof line.  You can make other shapes of houses, as you can see I did on my template, but it&#39;s helpful to keep them similar in width and height.

CUTTING THE HOUSES:Roll out the dough on a lightly floured surface, to just under 1/4 inch thick.  Set your card stock template onto the dough, and use a sharp knife, bench scraper, or palette knife to cut out the dough.You&#39;ll need to cut 12 houses, 4 for the top, and 8 for around the cake.  You may even want to make a few extra, in case you break any cookies.  Wrap any leftover dough, and freeze for another project.Place the houses 1 inch apart on a large baking sheet lined with parchment paper.

EMBOSSING THE HOUSE DETAILS:It&#39;s helpful if you have some small shapes cutters, palette knives, or other tools to use to make impressions on the houses.  For example, squares, rectangles, circles, stars, hearts, etc, all work well for impressing windows, doors, and other designs on the dough.  For the roof line, you can use the end of a piping tip to impress a scalloped pattern.  Be creative, look around your house for little things you can use to impress interesting patterns and designs.  Everything you stamp onto your dough will be highlighted when you ice your cookies.  Try to do a variety of designs on the cookies, to keep them different and interesting.When embossing your dough, press the cutters and tools (blunt side against the dough) deep enough to leave an impression, but not deep enough to cut through the dough.Once you&#39;re satisfied with your designs, set the pan in the refrigerator and chill for 1 hour before baking.  Chilling the dough ensures your pattern will be preserved, and the dough won&#39;t spread while baking.

BAKE THE COOKIE HOUSES:Preheat the oven to 350 F.  Bake the chilled cookies for 11-12 minutes.  Cool on the baking sheet for exactly 5 minutes, then gently transfer to a cooling rack.  Immediately brush the warm cookies with the icing (recipe follows).

ICE THE WARM COOKIE HOUSES:Icing Ingredients:1/2 cup powdered sugar1 tbsp melted butter1/4 tsp vanilla extract3 tbsp warm waterAs soon as the cookies come out of the oven, you can quickly make the icing.  In a bowl, whisk together all ingredients until smooth.  The glaze should be thin, with a consistency like warm honey.  After cooling the cookies on the baking sheet for 5 minutes, gently transfer to a cooling rack.  Use a pastry brush to immediately and quickly brush the icing over the warm cookies, getting it into all the crevices, and letting it drip over the edges.

Once you&#39;ve finished a cookie, don&#39;t brush over it again or touch it until the glaze sets completely.  The glaze will crust over and set quickly, in about 30 minutes. Let cool and set completely for several hours.  Then store in a single layer, or stacked with sheets of wax paper between each layer, in an airtight container, until ready to decorate your cake.The cookies can be baked and iced 1 day in advance.Icing Note:  Soon after icing your cookies, the glaze will develop whiter patches that look crystallized, which add to the icy appearance of the snowy scene.  You can also encourage more crystallization by freezing the cookies. For a milkier, more opaque looking icing that doesn&#39;t crystallize as easily, use my updated icing recipe in this post.

Chocolate Shortbread Cookie Houses

FLAVOR:You can bake any flavor cake you like, but I chose my Chocolate Cake with Vanilla Buttercream recipe.

SIZE:I made a small 6-inch 3-layer cake (which is 1/2 the cake recipe), but you can certainly make yours an 8-inch 3-layer cake.  You&#39;ll need to make 5x the buttercream recipe to have enough for frosting and decorating.

GETTING READY:Bake, cool, stack and frost your cake.  Smooth out the sides of the cake, but it doesn&#39;t have to look perfect, since it will be covered up with cookies.

Cake and Buttercream

HOUSES:Arrange 4 of the houses on top of the cake, so that they form a square, pressing them gently into the frosting.  Spread or pipe a little buttercream at the seams to help hold them in place.  If needed, you can support them by inserting a popsicle stick into the cake behind each.Arrange the remaining houses around the side of the cake, pressing them gently against the buttercream.

TREES:Fit a piping bag with a coupler and a medium star tip, like tip 18, and fill with buttercream.  Pipe trees between each of the houses.

SNOW DRIFTS:Switch to the round tip, and pipe swirls of buttercream at the base of each of the houses, and along the roof tops.Finish by lightly sprinkling the cake with a little granulated sugar or sparkling sugar.

Decorating

Top 5 chocolate shortbread recipes from across the web

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Chocolate Cherry Shortbread Cookies

Chocolate Shortbread

Chocolate Shortbread Cookies

Chocolate Shortbread Recipe

Hogsmeade Village Christmas Cake

Top 5 chocolate shortbread recipes from across the web

The most viewed chocolate shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cherry Shortbread Cookies

Chocolate Shortbread

Chocolate Shortbread Cookies

Chocolate Shortbread Recipe

Hogsmeade Village Christmas Cake

The most viewed chocolate shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine