Cocoa Shortbread Cut-out Cookies

Can you believe that it’s time for Halloween already?  Soon the neighborhood will be full of trick-or-treating witches, superheroes, and princesses.  But then we’ll blink, and it will be covered in snow, Christmas lights, and the occasional inflatable Santa.
These cocoa shortbread cut-outs are so easy to whip up for any holiday, and they’re tasty, too.  In Martha Stewart’s Cookies, they’re cut as simple diamond shapes and drizzled with melted white chocolate.  But you can cut them into as many shapes as you have cutters.  The dough mixes up in a food processor, and is ready to be rolled out right away.  No chilling required – bonus.
While we’re on the subject of Halloween, did you watch Modern Family last week?  That show always cracks me up, but especially the Halloween episodes.  Only Claire could dress as Little Bo Peep and still frighten the kids away. Happy Halloween!

Cocoa Shortbread Cut-out Cookies
Yields about 14, depending on the size

  • 1 cup all-purpose flour, plus more for work surface
  • 1/2 cup confectioners’ sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 teaspoon pure vanilla extract
  • 2 ounces best-quality white chocolate, coarsely chopped

Directions

  1. Line two baking sheets with parchment paper and set aside.
  2. Preheat oven to 300 degrees. Pulse flour, sugar, cocoa powder, and salt in a food processor to combine. Add butter and vanilla, and process until mixture comes together. Shape the dough into a ball.
  3. Roll out dough on a lightly floured surface or pastry board to 1/4 inch thick; cut out shapes with cookie cutters.  Line the cookies on prepared baking sheets, keeping similar sizes on the same pan, as the smaller ones will take less time to bake.  Space 1 1/2 inches apart.
  4. Bake cookies until firm to the touch, 15 to 20 minutes, depending on the size of the cookies.  Let them cool completely on wire racks.
  5. Add the white chocolate to a microwave safe bowl and heat in the microwave for about a minute.  Stir and continue heating in 30-second intervals until almost melted.  Remove and stir until completely melted.
  6. Drizzle chocolate over tops of cookies. Let set before serving, about 30 minutes.

Recipe from Martha Stewart’s Cookies

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Comments

  1. I like how you ended up doing the frosting for the eyes!

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