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Chocolate Shortbread Cookies
4 Tblspoons Cocoa 6 oz icing (powdered) sugar 8 oz butter (not, repeat NOT margarine...BUTTER at room temperature) 16 oz (two cups) flour Mix in a large bowl with your fingers. (No mixers). Mix until completely mixed, and only then. Place in a cookie sheet (the dough should come to the top of the cookie sheet for proper thickness) . THIS AMOUNT WILL COVER 1/3 TO 1/4 OF THE AVERAGE COOKIE SHEET. Score the shortbread into "fingers" BEFORE baking (that is, rectangles about 1 inch by 3 inches). Bake at 325 degrees fahrenheit, for about 15 - 20 minutes (or until you can smell shortbread two rooms away...which is where I usally am, doing something else...when I can smell the shortbread...its done.). Re-score the shortbread. Leave it in the cookie sheet. Now we will make the topping. Melt a bar of white chocolate in the microwave (remembering to melt in short spurts of 10 seconds, stir, melt some more, until it is completely melted. Add about 2 tablespoons of cocoa and stir. Ice the shortbread with this. NEXT: Mix 4 tablespoons of powdered sugar with about 2 tablespoons of cocoa, add hot water until you have a fairly runny icing. Drizzle this over the chocolate icing on the shortbread. Re-score the shortbread before the icing sets. These are RICH and have no redeeming dietary value what-so-ever...but they are GOOD....
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