Similar to French shortbread cookies called sabl?s, these treats have a slightly sandy texture and rich flavour. They may crumble a bit when sliced – just pinch the bits together.
- Portion size 30 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In bowl, beat butter with sugar; stir in vanilla. Whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture in 2 additions. Stir in chocolate to make crumbly dough.On plastic wrap, form dough into 1-1/2-inch (4 cm) diameter log; wrap in plastic wrap and chill for 1-1/2 hours.
Using sharp knife, slice log into 1/2-inch (1 cm) thick rounds. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake, 1 sheet at a time, in 325?F (160?C) oven until edges are dry but centre is still a bit moist, about 12 minutes. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 19 mg
- Sugars 6 g
- Protein 1 g
- Calories 82.0
- Total fat 5 g
- Potassium 46 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 3.0
