Delicate crumbly shortbread cookies with chocolate

Cookies 865 Last Update: Jul 08, 2021 Created: Jul 08, 2021 0 0 0
Delicate crumbly shortbread cookies with chocolate
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 100
  • Calories: -
  • Difficulty: Easy
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Delicate crumbly cookies with chocolate chunks cook as quickly as they disappear from the table.

Ingredients

Directions

  1. Place room temperature butter in a mixer bowl, add sifted icing sugar and salt and beat on high speed until light cream. Stop the mixer periodically and use a spatula to scoop the oil off the sides of the bowl. Add the vanilla extract at the end.
  2. Sift flour and pour over whipped butter. At low mixer speed, quickly mix flour and butter. Do not knead the dough, just stir.
  3. Add chocolate drops to the dough and stir with a spatula.
  4. Divide the dough in half, form each part into a cylinder with a diameter of 4 cm.Wrap the dough in foil and refrigerate for at least 1 hour.
  5. Line the baking sheets with baking paper. Preheat oven to 175 ° C.
  6. Remove half of the dough and cut into 6-8 mm thick circles. Place on baking sheets at a short distance from each other. Bake the cookies for 7 minutes, then swap the trays and bake for another 5-8 minutes. The cookie should remain light and the edges should harden slightly.
  7. Cool the cookies on a baking sheet and only then transfer to a platter. Bake a second batch of dough.
  8. Break the chocolate into pieces and melt on the stove or in the microwave (in pulses of 10 seconds, stirring each time).
  9. Dip one end of the cookie into the chocolate and place on the wire rack. Leave to dry. These cookies should be kept in an airtight box.

Delicate crumbly shortbread cookies with chocolate



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 100
  • Calories: -
  • Difficulty: Easy

Delicate crumbly cookies with chocolate chunks cook as quickly as they disappear from the table.

Ingredients

Directions

  1. Place room temperature butter in a mixer bowl, add sifted icing sugar and salt and beat on high speed until light cream. Stop the mixer periodically and use a spatula to scoop the oil off the sides of the bowl. Add the vanilla extract at the end.
  2. Sift flour and pour over whipped butter. At low mixer speed, quickly mix flour and butter. Do not knead the dough, just stir.
  3. Add chocolate drops to the dough and stir with a spatula.
  4. Divide the dough in half, form each part into a cylinder with a diameter of 4 cm.Wrap the dough in foil and refrigerate for at least 1 hour.
  5. Line the baking sheets with baking paper. Preheat oven to 175 ° C.
  6. Remove half of the dough and cut into 6-8 mm thick circles. Place on baking sheets at a short distance from each other. Bake the cookies for 7 minutes, then swap the trays and bake for another 5-8 minutes. The cookie should remain light and the edges should harden slightly.
  7. Cool the cookies on a baking sheet and only then transfer to a platter. Bake a second batch of dough.
  8. Break the chocolate into pieces and melt on the stove or in the microwave (in pulses of 10 seconds, stirring each time).
  9. Dip one end of the cookie into the chocolate and place on the wire rack. Leave to dry. These cookies should be kept in an airtight box.

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