Best Chocolate Chipotle Shortbread Recipes

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CHOCOLATE CHIPOTLE SHORTBREAD



Chocolate Chipotle Shortbread image

Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies-their flavor improves over time.

Provided by Ruth Cousineau

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Shower     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter, softened
1/3 cup superfine granulated sugar

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
  • Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
  • Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).

CHOCOLATE CHIPOTLE SHORTBREAD



CHOCOLATE CHIPOTLE SHORTBREAD image

Yield 16 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter, softened
1/3 cup superfine granulated sugar

Steps:

  • 1. Preheat oven to 350°F with rack in middle. 2. Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl. 3. Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. 4. At low speed, mix in flour mixture until well blended. 5. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). 6. Arrange rounds 2 inches apart on an ungreased baking sheet. 7. Cut each round into 8 wedges (do not separate wedges). 8. Prick all over with a fork. Bake until dry to the touch, 16 to 18 minutes. 9. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).

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