Spicy Chocolate Cinnamon Shortbread
13 people added this to their Recipe Box
This recipe makes 70 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6262 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 6 g6g carb |
| fibre | 1 g1g fibre |
| chol | 7 mg7mg chol |
| sodium | 9 mg9mg sodium |
| potassium | 13 mg13mg potassium |
| % RDI: | - |
| iron | 33 iron |
| vit A | 22 vit A |
| folate | 44 folate |
- Preparation time: 20 minutes Chill: 20 minutes
- Total time : 20 minutes
Ingredients
- 3 oz bittersweet chocolate , chopped3 oz bittersweet chocolate, chopped
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
- 1/4 cup cocoa powder 1/4 cup cocoa powder
- 2 tbsp cornstarch 2 tbsp cornstarch
- 1 tsp cinnamon 1 tsp cinnamon
- 1/4 tsp nutmeg 1/4 tsp nutmeg
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/8 tsp cayenne pepper 1/8 tsp cayenne pepper
- Topping:
- 5 oz bittersweet chocolate , chopped5 oz bittersweet chocolate, chopped
Preparation
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; let cool.
In bowl, beat butter with sugar until fluffy; beat in melted chocolate and vanilla until smooth. Sift flour, cocoa, cornstarch, cinnamon, nutmeg, salt, pepper and cayenne into butter mixture; stir to make smooth dough.
Between lightly floured waxed paper, roll out dough to 1/4-inch (5 mm) thickness. With 2-inch (5 cm) teardrop-shaped cutter, cut out shapes, rerolling scraps. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until firm, about 20 minutes.
Bake in 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip half of each cookie into chocolate on diagonal, shaking off excess. Place on waxed paper–lined trays. Refrigerate until set, about 30 minutes.
In bowl, beat butter with sugar until fluffy; beat in melted chocolate and vanilla until smooth. Sift flour, cocoa, cornstarch, cinnamon, nutmeg, salt, pepper and cayenne into butter mixture; stir to make smooth dough.
Between lightly floured waxed paper, roll out dough to 1/4-inch (5 mm) thickness. With 2-inch (5 cm) teardrop-shaped cutter, cut out shapes, rerolling scraps. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until firm, about 20 minutes.
Bake in 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip half of each cookie into chocolate on diagonal, shaking off excess. Place on waxed paper–lined trays. Refrigerate until set, about 30 minutes.
Source : Canadian Living Holiday Cookbook: Fall 2010
