Spicy Chocolate Cinnamon Shortbread
This recipe makes 70 cookies servings
|Per cookie: about||-|
|total fat||4 g|
|sat. fat||2 g|
- Preparation time: 20 minutes Chill: 20 minutes
- Total time : 20 minutes
- Portion size: 70 cookies
- 3 oz 3ozbittersweet chocolate, chopped
- 1 cup 1cupunsalted butter, softened
- 1/3 cup 1/3cupgranulated sugar
- 1/2 tsp 1/2tspvanilla
- 2-1/4 cups 2-1/4cupsall-purpose flour
- 1/4 cup 1/4cupcocoa powder
- 2 tbsp 2tbspcornstarch
- 1 tsp 1tspcinnamon
- 1/4 tsp 1/4tspnutmeg
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/8 tsp 1/8tspcayenne pepper Topping:
- 5 oz 5ozbittersweet chocolate, chopped
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.
Source : Canadian Living Holiday Cookbook: Fall 2010