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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Shortbread Cookies
Categories: Cookies
Yield: 1 servings
Cookies:
4 oz Semisweet chocolate
Finely chopped
3/4 c Unsalted butter; room temp
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/2 c Powdered sugar
1 tb Cocoa powder
1/8 ts Salt
Chocolate for dipping:
4 oz White chocolate; finely
-chopped
1/2 c Heavy cream
4 oz Semisweet chocolate
Finely chopped
Cookies: In double boiler, melt semisweet chocolate over hot, not
simmering, water. Set aside to cool to lukewarm. Cream butter in mixing
bowl. Beat in melted chocolate, vanilla, flour, sugar, cocoa and salt to
form a dough. Wrap dough in plastic wrap. Chill 30 minutes or until firm.
Preheat oven to 350 degrees. Roll dough into 1 inch balls, then roll
each ball into a thick log. Place on ungreased cookie sheet. Press dough to
1/4 inch thickness with tines of a fork. Keep cookies oval in shape. Bake
8-10 minutes or just until set. Take care not to overbake. Cool on wire
racks.
Dipping chocolates: In small bowl set over a saucepan of hot water,
melt white chocolate with 1/4 cup cream. Stir until smooth. Leave bowl over
water so chocolate stays smooth and melted. In another bowl, melt semisweet
chocolate with remaining 1/4 cup cream over another pan of hot water. Stir
until smooth. Keep chocolate warm. Dip one end of each cookie in white
chocolate and other end in semisweet chocolate. Place on cooling racks to
let chocolate set. Repeat with all cookies.
THE DESSERT SHOW SHOW #DS3252
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