Category: Recipes

Posted on » by Loren » Theme:

Mexican Chocolate Shortbread

Recipe courtesy Food Network Magazine

Prep Time:
25 min
Cook Time:
35 min

Serves:
18 bars

Ingredients

* 12 tablespoons unsalted butter, softened, plus more for the pan
* 1 1/2 cups all-purpose flour
* 3 tablespoons sliced almonds, plus more for topping
* 6 tablespoons Dutch-process cocoa powder
* 1 teaspoon ground cinnamon
* 1/4teaspoon salt
* Pinch of cayenne pepper (optional)
* 1/2 cup granulated sugar
* 2 tablespoons raw sugar

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.

Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).

Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.

Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

Posted on » by Ashley » Theme:

Chocolate Peanut Butter Surprise Cookies

Take from Sweet Pea’s Kitchen

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup packed brown sugar
  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter, divided
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup powdered sugar

Instructions

  1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and ¼ cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
  4. In a medium bowl, mix together powdered sugar and remaining ¾ cup of peanut butter until smooth.
  5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a ½ inch thickness.
  6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
Posted on » by Ashley » Theme:

Salted Honey Lavender Shortbread

Salted Honey Lavender Shortbread
Spache The Spatula (originally from here)
makes 16 cookie bars

ingredients:

7 1/4 ounces (2 1/2 cups) all-purpose flour
2 tbsp corn starch
2 1/4 ounces (1/3 cup) granulated sugar
1 tsp culinary lavender
6 1/2 ounces (3/4 cup or 1 1/2 sticks) unsalted butter, cut into small pieces
1 tsp sea salt + more to top the cookies (I used Cyprus Flake Sea Salt which is pyramid-shaped, but any flaky salt would work i.e. fleur de sel)
3 tbsp honey

1. Preheat oven to 350 degrees. Grease an 8″x8″baking tin with butter or non-stick spray. Line with parchment paper and grease the parchment paper as well (make sure there is enough overhang of the parchment paper so that you can easily lift the cookies out of the tin). Set aside.

2. (This step is optional but I find it distributes the lavender better.) In a food processor whir together the sugar and lavender for about a minute until the lavender buds are chopped and distributed throughout the sugar and the sugar has a purple hue (careful, it gets quite powdery).

3. In the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix in low speed until combined (it’s fine if the dough is crumbly).

4. Press the dough into the prepared tin. With a fork, poke the surface of the dough all over.

5. Bake for 30-40 minutes, or until golden brown and the cookies feel firm when lightly pressed mine baked for 30 minutes).

6. After you remove to cookies from the oven, sprinkle the tops with sea salt. Allow to fully cool in the pan before removing and slicing into 16 equal squares.