CHOCOLATE STRIPES | PARENTS
- In small bowl, whisk flour, cinnamon and salt. In large bowl, beat butter and sugar until fluffy, 2 minutes. Add yolks and vanilla; beat until smooth. Stir in flour. Divide dough in half; roll each into a 6-inch log. Wrap in plastic and gently flatten sides of log so each resembles a fat stick of butter and, when cut, the slices will be square. Refrigerate at least 2 hours or overnight.
- Heat oven to 350 degrees F. Unwrap logs. Cut each into 16 slices (about 1/3 inch thick). Place on ungreased baking sheets.
- Bake at 350 degrees F for 15 to 18 minutes, or until lightly golden. Transfer cookies to rack; let cool.
- In medium-size glass bowl, microwave chocolate on high for 30 seconds, stirring until smooth. Spread each flat cookie bottom with 1 teaspoon melted chocolate. Dry, chocolate side up, on wire racks (30 minutes). Once dry, remelt remaining chocolate in bowl. Transfer to a plastic bag; snip off a small corner. Flip cookies over (chocolate side down) and drizzle stripes. Let dry.
CHOCOLATE SHORTBREAD COOKIES RECIPE | ALLRECIPES
These shortbread cookies have a deep chocolate flavor, and are so simple to make! My family loves these year round, but especially at the holidays!
Provided by NICOSMOMDEE
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 5 dozen
Number Of Ingredients 5
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix flour and cocoa powder together in a bowl.
- Beat butter in a large mixing bowl with an electric mixer until creamy. Add sugar and vanilla extract; mix well. Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
- Press dough firmly into a 9x13-inch baking pan. Cut into 1x2-inch rectangles. Prick each rectangle a few times lightly with a fork.
- Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes. Let cool before lifting out of the pan.
Nutrition Facts : Calories 56.7 calories, CarbohydrateContent 6.8 g, CholesterolContent 8.1 mg, FatContent 3.2 g, FiberContent 0.3 g, ProteinContent 0.6 g, SaturatedFatContent 2 g, SodiumContent 22 mg, SugarContent 3.4 g
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Total Time 40 minutes
Cuisine Europe, German
Calories 74 calories per serving
- Cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture., Divide into thirds. Add cherries and food coloring to one portion, chocolate to another portion and nonpareils to remaining portion., Line a 9x5-in. loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 375°. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. For easier handling, freeze until firm, 10-15 minutes. Bake 1 in. apart on lightly greased baking sheets until edges begin to brown, 10-12 minutes. Remove to wire racks to cool.
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Total Time 1 hours 1 minutes
Category Slice and Bake, Butter, Cherry, Fruit, Cookie, Dessert, Cookie, Dessert
Calories 50 calories per serving
- Lift dough from pan using plastic food wrap. Cut into 1/4-inch slices; cut each slice into thirds. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned.
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