Tuesday, December 18, 2012

Chocolate Shortbread Wedges

I have looked at many shortbread recipes and notice how simple the ingredient list is.  I have longed to make shortbread, but worry I'll be the only one in the house to like it.  Then I found this recipe.  And I decided it didn't matter whether I was the only one who liked it, or everyone liked it,  I was going to try this recipe.  And I'm so glad I did.  These not too sweet shortbread wedges are rich, crumbly, and oh so chocolatey.  The perfect accompaniment to a hot cup of coffee in the late morning or early afternoon. 

Chocolate Shortbread Wedges

1½ cups all purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
12 tablespoons unsalted butter, softened
½ cup sugar
1 teaspoon vanilla extract

Grease a 9 1/2-inch tart pan with removable bottom.

Beat the butter in a large bowl until creamy. Add the sugar and beat well until fully blended. Mix in the vanilla. With the mixer on low speed, mix in the flour, cocoa powder and salt until fully incorporated. Spread the dough in the pan, pressing evenly with your fingers to make the dough as smooth as possible. Refrigerate for at least 1 hour or until firm.

Preheat the oven to 300ºF. Prick the dough with a fork all the way to the bottom of the pan in two concentric circles. Bake in the upper middle of the oven for 63-65 minutes or until the shortbread feels mostly firm around the edges and semifirm in the center. Cool on wire rack for 10 minutes.

Carefully remove the outer ring of the tart pan. Place the shortbread, still on the pan bottom, on a cutting board. Using a pizza cutter, cut the shortbread into quarters while it is still warm. Cut each quarter into 4 equal sized wedges. Using a spatula, carefully transfer wedges to a wire rack to cool completely.

Notes: Be sure to cut the shortbread while warm (too hard to cut when cool) and cool on a rack - they are difficult to remove if left to cool on pan bottom.

Only 4 more recipes until Christmas!

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