Swirled Shortbread

Name: Swirled Shortbread
Prep time: 1 h 40 min
Cook time: 20 min
Total time: 2 h
Yield: 24 shortbreads
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1/2 lb sweet unsalted butter, cold and cut into chuncks; 1 teaspoon pure vanilla extract; 1 pinch salt (about 1/8 teaspoon); 4 ounces semisweet chocolate, chopped; 1 1/2 cups all-purpose flour; 1/2 cup powdered sugar; 2 tablespoons unsweetened cocoa powder; 1/8 teaspoon salt; 12 tablespoons sweet unsalted butter, softened; 1 teaspoon vanilla; 2 tablespoons instant coffee crystals (optional)

Submitted by Dee514

"A delicious vanilla/chocolate shortbread cookie. These swirled cookies look lovely on a holiday cookie tray. This recipe comes from "Great American Desserts"."

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Ready In:: 2hrs
Ingredients:: 13
Yields:: 24 shortbreads

ingredients

For Vanilla Shortbread
2 cups all-purpose flour
¹⁄₂ cup sugar
¹⁄₂ lb sweet unsalted butter, cold and cut into chuncks
1 teaspoon pure vanilla extract
1 pinch salt (about 1/8 teaspoon)
For Chocolate Shortbread
4 ounces semisweet chocolate, chopped
1 ¹⁄₂ cups all-purpose flour
¹⁄₂ cup powdered sugar
2 tablespoons unsweetened cocoa powder
¹⁄₈ teaspoon salt
12 tablespoons sweet unsalted butter, softened
1 teaspoon vanilla
2 tablespoons instant coffee crystals (optional)

directions

Add 2 Tablespoons coffee crystals (if using them) to 1 teaspoon vanilla, and set aside.
For Vanilla Shortbread: In large bowl, whisk together flour, sugar and salt.
With pastry cutter, cut butter into dry ingredients until evenly distributed and the size of small crumbs.
Stir in vanilla and mix dough, shaping with hands until it comes together to form a ball.
Transfer dough to lightly floured work surface, and roll until 1/4 inch thick.
Cover rolled dough with plastic wrap and set aside.
For Chocolate Shortbread: In ceramic or glass bowl covered with plastic wrap, heat chocolate in microwave on high for 30 second intervals, stirring after each interval, until smooth.
Let cool to lukewarm.
In bowl, whisk together flour, sugar, cocoa and salt.
Place butter in another bowl, and beat with electric mixer on medium speed until light and fluffy.
Add melted chocolate and beat until smooth.
Beat in vanilla (and instant coffee, if using).
Add dry ingredients to butter mixture and combine until dough forms.
Gather dough into a disk and flatten slightly.
On lightly floured surface, roll out dough until 1/4 inch thick.
Remove plastic wrap from vanilla dough, place chocolate dough on top of vanilla.
Using hands gently but firmly, roll both into a log.
Wrap log in plastic wrap, and chill for about 1 hour or until firm.
Preheat oven to 325°F.
Line cookie sheets with baking parchment.
Using a sharp knife, cut chilled dough into slices about 1/2 inch thick.
Arrange on prepared cookie sheets, leaving about 1 inch space between each.
Bake cookies at 325°F for about 20 minutes, or until golden around the edges.

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RECIPE SUBMITTED BY

Dee514

United States

I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)

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