Spiced Chocolate Shortbread Pyramids
30 people added this to their Recipe Box
This recipe makes 50 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 85 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 10 mg |
| sodium | 38 mg |
| % RDI: | - |
| iron | 4 |
| vit A | 3 |
| folate | 5 |
A trio of Mexican flavours – vanilla, cinnamon and pepper – accents these delicious cookies.
Ingredients
- 6 oz bittersweet chocolate, chopped
- 1 cup butter, softened
- 1/4 cup granulated sugar
- 1-1/2 tsp vanilla
- 2-1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp pepper
- 1/2 tsp ancho chili pepper
- 1/4 tsp salt
- Topping:
- 2 oz bittersweet chocolate, melted
Preparation
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; let cool.
In bowl, beat butter until fluffy; beat in chocolate until smooth. Beat in sugar and vanilla. In separate bowl, whisk together flour, cornstarch, cinnamon, pepper, ancho chili pepper and salt ; stir into chocolate mixture.
On parchment paper, shape half of the dough into 10-inch (25 cm) log. Repeat for second log. Wrap and flatten to create triangular logs. Refrigerate until firm, about 2 hours, reshaping logs if necessary. (Make-ahead: Freeze in airtight container up to 3 weeks.)
Cut logs into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. (If dough softens, freeze for 15 minutes.)
Bake in 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.
Topping: Using piping bag or fork, drizzle cookies with chocolate; refrigerate until set, about 30 minutes.
In bowl, beat butter until fluffy; beat in chocolate until smooth. Beat in sugar and vanilla. In separate bowl, whisk together flour, cornstarch, cinnamon, pepper, ancho chili pepper and salt ; stir into chocolate mixture.
On parchment paper, shape half of the dough into 10-inch (25 cm) log. Repeat for second log. Wrap and flatten to create triangular logs. Refrigerate until firm, about 2 hours, reshaping logs if necessary. (Make-ahead: Freeze in airtight container up to 3 weeks.)
Cut logs into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. (If dough softens, freeze for 15 minutes.)
Bake in 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.
Topping: Using piping bag or fork, drizzle cookies with chocolate; refrigerate until set, about 30 minutes.
Source : Canadian Living Magazine: December 2008
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