In a frenzy of holiday spirit, I've been feeling a need to bake cookies. I was looking for something new to try, and it occurred to me that I had actually never done shortbread from scratch! Clearly this was a travesty that needed to be remedied, so I went searching for an interesting twist on the classic.
Ingredients:
250 gr softened butter (about 1 cup + 1 and 1/3 tbsp)
1 cup powdered sugar
2 cups all-purpose flour
1/2 cup cornstarch
2 tsp cocoa powder
Scant 1/2 tsp mint extract
A few drops of green food coloring
Preparation:
1. Sift powdered sugar into the butter in a large mixing bowl. Cream together until fluffy.
2. Sift flour and cornstarch in and cream together to form a soft dough.
3. Turn out and divide into equal thirds. To one, add the cocoa powder and knead in until equally distributed. To another, add the mint extract and food coloring and knead until equally distributed. Leave the third portion of the dough plain.
4. Between sheets of wax paper, roll your chocolate dough into a rectangle approximately 1/4 inch thick. Next, roll the plain dough into a rectangle of equal size and lay on top of the chocolate dough. Repeat with the mint dough, and lay on top of the other two layers. Wrap in plastic wrap and refrigerate for an hour.
5. Preheat oven to 350° and line baking sheets with parchment paper or silicone baking pads. Slice dough into strips of between 1/8 and 1/4 inch and lay on baking sheets.
6. Bake for about 10-12 minutes. Set on wire racks and let cool. Makes approx. 30 cookies.
No comments:
Post a Comment