Chocolate Chunk Shortbread

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From the kitchen of One Perfect Bite...This is a quick and easy cookie jar stuffer that you might want to include in your cookie recipe collection. I am inordinately fond of shortbread, as much for its ease of preparation, as for its buttery richness. The addition of coarsely chopped chocolate pumps this recipe up a bit and certainly makes it more interesting than plain ol' plain ol' shortbread. The recipe originally came from Taste of Home magazine and, save for substituting bittersweet for semisweet chocolate, I have not varied from it at all. I do, however, want to insert a reminder here. Shortbread does not travel well. As a matter of fact, it gives new meaning to the old saw, "that's how the cookie crumbles."  I also want to emphasize that whatever chocolate you use, it should be coarsely chopped, unless you want your cookies to resemble chocolate shortbread. This is a great recipe for beginning cooks and it adapts quite well to poorly equipped summer cottage kitchens. Here is how the cookies are made.

Chocolate Chunk Shortbread...from the kitchen of One Perfect Bite courtesy of Taste of Home

Ingredients:
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 cup all-purpose flour
1/2 cup cornstarch
3 ounces semisweet chocolate, coarsely chopped
Additional confectioners' sugar

Directions:
1) Preheat oven to 300 degrees F.
2) Cream butter and sugar in a large bowl until light and fluffy.
3) Combine flour and cornstarch. Gradually add to creamed mixture and mix well. Stir in chocolate.
4) Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar.
5) Bake for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 2 dozen.














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Butterscotch Shortbread

My Weekly Menu page has been updated for the coming week. Take a peek when you have some time. Have you visited my new Facebook fan page? I've posted my thought for today. You can see it, here

From the kitchen of One Perfect Bite...This unique variation of shortbread is as light and tender as the classic, but one bite of this version will transport butterscotch devotees to a cookie lover's Eden. Imagine a buttery cookie to which butterscotch chips and toffee bits are added, and I think you'll understand why these cookies have become a tea-time favorite. They are easy to make and bake, but because they are so short, the dough has a a tendency to crumble when it is rolled. If you encounter this problem, just keep reforming the dough as you go along. It also helps if the dough is kept cold and rolled on a well-floured surface with a lightly floured rolling pin. The addition of an egg yolk to the dough would probably make the dough more cohesive, but I was hesitant to alter a successful recipe without more time to test the result. If you like butterscotch, you'll love these cookies. They are great keepers if they are carefully packed in an airtight container. I do hope you'll give this recipe a try. You might find you have a new cookie favorite. Here's how they are made.

Butterscotch Shortbread ...from the kitchen of One Perfect Bite courtesy of Taste of Home Baking

Ingredients:
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits

Directions:
1) Combine butter and confectioners' sugar in bowl of an electric mixer. Cream until light and fluffy. Beat in vanilla.
2) Combine flour, cornstarch and salt in a separate bowl. Whisk to combine. Gradually add flour mixture to creamed mixture. Mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate for 1 hour or until easy to handle.
3) Preheat oven to 350 degrees F.
4) On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with a floured 2-inch fluted round cookie cutter. Place cookies 1 inch apart on ungreased baking sheets.
5) Bake for 10-12 minutes, or until lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen cookies.








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Irish Butter Shortbread

                                          Eirinn go brách!

From the kitchen of One Perfect Bite...This very simple recipe makes a delicious shortbread. It's prepared with just three ingredients and when so few ingredients are used, they'd better all be good. The recipe comes from Rachel Gaffney, who is known to be an expert on shortbread, as well as all things Irish. You can find her blog, Rachel Gaffney's Real Ireland, here. She uses unsalted Irish butter to make the shortbread I'm featuring tonight. Irish butter is a European-style butter that has a higher butterfat content than the butter usually found in American kitchens. It has a richer, creamier texture because it is made from pasteurized fermented cream. Most of us use butter made from cream that is pasteurized but not fermented and that distinction explains the difference in flavor. A recipe such as this, relies on the extra flavor provided by the Irish butter. You'll be able to find the butter in most large supermarkets and specialty grocers. This shortbread is very easy to make and I've found it keeps well if stored in an air-tight container. It is wonderful to serve with afternoon tea or coffee and I really think you'll enjoy this buttery treat. The recipe requires no special instructions, so I am going to bite my Irish tongue and let it speak for itself. Here is how the shortbread is made.

Irish Butter Shortbread...from the kitchen of One Perfect Bite courtesy of Rachel Gaffney

Ingredients:
1 cup (2 sticks) Irish unsalted butter, room temperature
1/2 cup + 1 tablespoon sugar
2-1/2 cups all-purpose flour + flour for work surface

Directions:
1) Preheat oven to 300 degrees F. Line two baking sheets with parchment paper. Set aside.
2) Cream together butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
3) Transfer dough to a lightly floured work surface and roll it out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
4) Transfer baking sheets to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Yield: 3 to 4 dozen cookies.

Cook's Notes:

Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.

Shortbread may be stored in an airtight container for up to 3 days.







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Alfajores - Peruvian Sandwich Cookies

From the kitchen of One Perfect Bite...Alfajores are shortbread sandwich cookies that are held together with a spoonful of dulce de leche, a thick, milk-based caramel sauce. They are much loved in Spain and South America, but nowhere are they more popular than in Peru where they can be found in lowland coastal cities as well as those in the heights of the Andes. No collection of Peruvian recipes would be complete without them. I never dreamed that I'd have a problem making these cookies. As it turned out, it took three attempts to make shortbread cutouts that would not crumble when the cookies were filled. Fortunately, I found a workable recipe for alfajores on A Taste of Peru. The recipe was developed by Penelope Alzamora and it included directions for making the dulce de leche that's used to sandwich the cookies together. I'm passing her instructions on for you those of you who want to make the cookies completely from scratch. I cheat a bit these days and use commercially prepared dulce de leche. Years ago, I slowly simmered cans of sweetened condensed to make it, but, do to fear of exploding cans, that method is no longer approved and I would feel uncomfortable recommending it to you. I think you will enjoy the alfajores. The shortbread is barely sweet and almost bland, but the dulce de leche perks everything up and adds the sweetness you've come to expect in a cookie. Here's how they are made.

Alfajores...from the kitchen of One Perfect Bite courtesy of A Taste of Peru

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioner’ sugar, plus more for sifting
2 large egg yolks
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour, or more if needed
1 teaspoon baking powder
1 cup dulce de leche
Dulce de Leche
4 cups of milk
2 cups of sugar
1 vanilla bean or 1 teaspoon pure vanilla extract
pinch of cinnamon
1/4 teaspoon baking soda

Directions:
1) To make dulce de leche:  In a heavy 4-quart saucepan mix together  milk, sugar, vanilla bean (if using), and baking soda and bring to a boil over medium heat. Reduce  heat to low and simmer, stirring occasionally with a wooden spoon to prevent sticking. As it begins to thicken, stir constantly and cook until caramel-colored and so  thick  that you can see  bottom of  pan as you stir; this will take about 1 hour. If using vanilla extract, add it at this point. Remove from heat and let cool. Cover and refrigerate.
2) To make alfajores:  In a large mixing bowl, cream  butter and confectioners sugar together until smooth. Beat in  egg yolks. Add  zest and vanilla extract and mix well. Sift  flour and baking powder, then mix into  butter mixture to make a dough that is soft but not runny. If it is too soft, add some more flour. If it is too stiff add water by spoonfuls until soft dough is formed. Turn into a bowl, cover with plastic wrap, and refrigerate for 30 minutes.Preheat oven to 350 degrees F. Grease a large cookie sheet. On a lightly floured work surface, roll  dough out to 1/8 inch thick and cut into 1-1/2-inch rounds. Place on  prepared cookie sheet and bake until set, about 10 minutes; the cookies should not color at all.  Transfer cookies to wire racks to cool. Spread one cookie with dulce de leche and press a second cookie on top.  Sift confectioners' sugar over top.  If desired, spread dulce de leche around  sides of  cookie and roll in  grated coconut, chopped chocolate or nuts. Repeat with remaining cookies and dulce de leche. Yield: 24 alfahores.

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Apricot and Almond Cookies

From the kitchen of One Perfect Bite...Those who like European-style cookies will really enjoy this nut shortbread that gets a flavor boost from the addition of dried apricots and a drizzle of Amaretto icing. The cookies are barely sweet, so I know they won't be to everyone's liking, but if you are looking for a new cookie to serve with tea or espresso, I urge you to take a good look at the recipe below. I love these cookies and the ease with which they come together. The recipe was developed by Giada De Laurentis who has two versions of it available. One is made with dried cherries, the other with dried apricots. I favor the one made with apricots and recommend it to you without reservation. The cookie is very easy to make, but because the dough must chill for several hours before baking, you'll need to factor wait time into your plans should you decide to try them. They are worth waiting for. While the dough for the cookies can be frozen, the baked cookies are not great keepers, so don't make more of them than can be eaten within 48 hours or so. I do hope you will try them. Here's the recipe.

Apricot and Almond Cookies...from the kitchen of One Perfect Bite courtesy of Giada De Laurentis

Ingredients:
Cookies
1 cup (2 stick) unsalted butter, at room temperature
1-1/4 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
2-1/2 cups all-purpose flour
1 cup dried apricots, coarsely chopped
1/2 cup slivered, blanched almonds, toasted and coarsely chopped
1/4 cup toasted pine nuts
Icing
1-3/4 cups powdered sugar
5 to 7 tablespoons Amaretto liqueur

Directions:
Cookies
1) In a large bowl, with an electric mixer, beat butter, sugar, vanilla extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in eggs. Add flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried apricots and nuts.
2) Transfer dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap dough in plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
3) Arrange an oven rack in center of oven and preheat to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
4) Cut log crosswise into 1/2-inch thick slices. Transfer the dough slices to prepared baking sheets, spacing them about 1-inch apart. Bake until cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes. Yield: 48 cookies.
Icing
5) Put powdered sugar in a medium bowl. Gradually whisk in Amaretto, until the mixture becomes a drizzling consistency.
6) Put cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle cookies with icing, allowing any excess icing to drip onto baking sheet. Allow icing to set before serving, about 1 hour.










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Lemon Shortbread Heart Cookies

From the kitchen of One Perfect Bite...I promise not to overdo it, but I'd be forced to surrender my blogger badge if I failed to pay homage to Valentine's Day with at least a recipe or two. I love shortbread cookies and was delighted to find one that is shatteringly crisp and lemon scented. These are adult cookies that are perfect for a holiday tea. The cookies can, of course, be frosted, but a thin sprinkling of sugar works just as well. If you think the hearts are too hokey, a plain cookie cutter can be used. These cookies are very easy to make, but they can be tricky to roll and cut. Be sure to follow the directions in the recipe and keep the dough chilled. I carry it a bit further and actually cut the cookies on the pans used to bake them. I've found they better keep their shape if they are not moved once cut. I must also admit that I use really good butter to make these and other shortbread cookies. It's worth the cost to use the best product when there are so few ingredients in a recipe. Those of you who love lemon sweets and treats will really be pleased with these cookies and I promise to have something for those on the chocolate side of the fence before Cupid rears his curly head. Here's the recipe for the first of the Valentine's Day treats.

Lemon Shortbread Heart Cookies...from the kitchen of One Perfect Bite courtesy of Bon Appetit Magazine

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup powdered sugar
2 teaspoons (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1 cup all purpose flour
Generous pinch of coarse kosher salt
2 teaspoons (about) sugar
Additional powdered sugar (optional)

Directions:
1) Line 2 large rimmed baking sheets with parchment paper. Using electric mixer, beat butter and 1/4 cup powdered sugar in medium bowl until smooth. Beat in lemon peel and vanilla. Add flour and coarse salt and beat just until blended. Transfer dough to large piece of plastic wrap and press into disk. Cover dough with another piece of plastic wrap and roll out dough to 1/4-inch thickness. Place wrapped dough on another baking sheet and chill until firm, 20 to 30 minutes.
2) Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350 degrees F. Transfer wrapped dough to work surface; remove top sheet of plastic. Using a 2 to 2-1/2-inch heart-shaped cookie cutter dipped in flour, cut out cookies and place on 1 parchment-lined baking sheet, spacing 1 to 1-1/2 inches apart. Reroll dough scraps to 1/4-inch thickness and cut out additional cookies; place on second parchment-lined baking sheet. Sprinkle top of cookies lightly with sugar (about 2 teaspoons). Chill 10 minutes.
3) Bake cookies until light brown on bottom and just barely golden around edges, about 15 minutes. Transfer cookies to rack and cool completely. Sift powdered sugar lightly over top of cookies, if desired. These can be made 3 days ahead. Store in single layer in airtight container at room temperature. Yield: 12 to 16 cookies.








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Soul Cakes for All Hallows' Eve

From the kitchen of One Perfect Bite..."Witches, ghosts, and goblins. Stealing down the street, knock on every door way, trick or treat!" The treat nowadays is candy, but the practice of dressing in costumes and going door to door for sweets dates back to the Middle Ages when the poor went begging for soul cakes. The cakes, which are actually cookies, were made for All Souls' Day. The devout mixed a measure of superstition with a dose of religion and believed that each cookie represented a soul that would be freed from Purgatory when the cookie was eaten. The cookies, called souls, were etched with crosses that clearly identified them as Alms for the dead and there was an expectation that a prayer would be said each time a cookie was eaten. Over time, the practice of souling was moved to All Hollows' Eve and the Alms for the dead were replaced with candy and other sweets. The cookies are a curiosity and it is their history that makes them interesting. There are dozens of recipes for "souls", most of which make a spicy shortbread-type cookie. Actually, the cookies aren't bad when freshly baked, but they stale fast, so eat quickly and, for heaven's sake, don't forget to say your prayers. Here's the recipe.

Soul Cakes...from the kitchen of One Perfect Bite

Ingredients:
3/4 cup butter
3/4 cup superfine sugar
4 cups flour, sifted
3 egg yolks
1 teaspoon apple pie or pumpkin pie spice
1 teaspoon allspice
3 tablespoons currants or raisins
a little milk

Directions:
1) Preheat oven to 350 degrees F. Generously coat a cookie sheet with nonstick cooking spray.
2) Cream butter and sugar together until fluffy and pale in color. Beat in egg yolks, one at a time.
3) Combine flour and spices. Fold into creamed butter.
4) Gently stir in currants or raisins. Add enough milk to make a soft dough.
5) Form into flat cakes and cut each top with a knife to make a cross.
6) Bake on prepared cookie sheet until golden, about 10 to 15 minutes. Transfer to a wire rack to cool. Yield: 14 to 16 cakes.








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Dark Chocolate Shortbread

From the kitchen of One Perfect Bite...I first made this shortbread for a friend who enjoyed afternoon tea. She also loved chocolate and challenged friends who baked to make a chocolate shortbread that would be good enough to serve at a tea she was planning as a fundraiser. Now, I must admit, the only reason I agreed to participate in the challenge was that I already had a recipe that I knew worked and I was more than happy to share it with others. The recipe originally came from Gourmet magazine and it can now be found on Epicurious, which seems to have become the repository for all of Gourmet's published recipes. If you decide to make these cookies you might want to review the comments about the recipe which you can find here. I've made this shortbread at least ten times without incident, so I thought I'd share a few things I've learned with you. Some folks have problems with the cookies spreading as they cook. I chill my dough in the freezer on thin baking sheets for 30 minutes before baking. I let it sit, for 5 minutes or so, at room temperature before docking the formed cookie dough and baking the discs. I've never had a problem with the dough spreading as it bakes. As silly as it may seem, I also make sure that the disks I bake are exactly 6 inches in diameter and religiously follow baking and cooling instructions that are given in the recipe. Again, I've had no problems. This is a lovely shortbread and I know you'll really enjoy it if I can get you to try it. It is very easy to make. Here's the recipe.

Dark Chocolate Shortbread...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients
1 stick (1/2 cup) unsalted butter, softened
1/4 cup superfine granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder

Directions
1) Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
2) Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet. Chill dough, uncovered, until firm, about 30 minutes.
3) Preheat oven to 375 degrees F. while dough chills.
4) Prick dough all over with fork and bake shortbread disks in middle of oven until centers are dry when touched and edges are slightly darker, about 15 minutes. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. Transfer to rack to cool. Yield: 16 coookies.

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Millionaires Shortbread - Delicious Dishings

Nānkhatāi - Diwali - Pink Saturday

From the kitchen of One Perfect Bite...All of today's pictures are linked to Diwali, the Hindu holiday that celebrates the return of Lakshmi, the goddess of prosperity. The holiday is much like our Christmas with odd bits of Independence Day and Halloween thrown in. Please understand, I mean no disrespect. Lanterns are lit, families gather and gifts are exchanged during this joyous celebration of light. Firecrackers are used to frighten away evil spirits that might threaten the return of the goddess and children go door to door seeking a reward for the entertainment they provide. The cookie, called a Nānkhatāi, is an eggless shortbread that has a sandy texture. It is sold during the holiday by street vendors who specialize in sweetmeats and other treats. The pigeon is another story. The bird is not a mutant. He is one of many that have been tinted for Diwali. Why? I'm clueless and have been unable to find anyone who can give me a sensible answer. The design being created on the street outside the fence is called a rangoli and it's meant to welcome visiting deities. It, and thousands like it in other Hindu homes, will be lit at night with myriad small lanterns that will give streets the appearance of being swarmed by fireflies or glow worms. It is quite a sight. While I was able to sample most of the foods associated with Diwali, I missed these cookies and wanted to try them once I returned home. I made them today and I must say I'm not thrilled with the results. The cookie is fine, but, with so much good shortbread around, it merits only a lukewarm review. I decided to post it with reservations because it is a Indian dessert and I wanted to conclude my tour of India with something sweet. I'll let you be the judge of its merits. Here's the recipe.

Nānkhatāis...from the kitchen of One Perfect Bite courtesy of Culinary Annonations

Ingredients:
1/2 cup confectioners’ sugar
1/2 cup refrigerated ghee (clarified butter) or unsalted butter
1/2 teaspoon pure vanilla extract
1/2 cup unbleached all-purpose flour (maida)
1/2 cup semolina flour (rava)
3/4 teaspoon ground cardamom [or 1/4 teaspoon ground nutmeg]
3/4 teaspoon baking powder
2 tablespoons chopped nuts for topping

Directions:
1) Line a cookie sheet with parchment or wax paper. Pre-heat oven to 325 degrees F.
2) Sift confectioners' sugar into a mixing bowl. Add refrigerated ghee/butter and cream mixture until fluffy. Add vanilla and mix to incorporate.
3) Sift flour, semolina and baking powder into another bowl. Whisk in cardomom. Add flour mixture to creamed mixture in two parts. Once a cookie dough forms, transfer it to a cold working surface and knead a few times. Break dough into 20 equal-sized portions and shape into flattened rounds. Make a thumb impression in center of each and press in a few pieces of nuts.
4) Bake cookies for about 20 to 25 minutes. Check at 20 minute interval to ensure that cookies do not brown or develop any deep color. Be aware that these cookies will crack slightly. That is as it should be. Cool on wire racks. Store airtight. Yield: 18 to 20 cookies.

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This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Sweetheart Shortbread - Pink Saturday

From the kitchen of One Perfect Bite...I adore shortbread, thick or thin, and this is my favorite recipe for this buttery treat. I've dipped the cookies into a pink frosting for Pink Saturday. Truth be told, I also use a variety of other frostings or toppings for this cookie. This one seemed appropriate with Valentine's Day not too far off. This versatile classic defines simplicity and is very easy to make. It can take any shape you choose to give it. You're going to love this one, I promise. Here's the recipe.

Sweetheart Shortbread...from the kitchen of One Perfect Bite

Ingredients:
Cookie Base:
1 cup butter, room temperature
3/4 cup confectioners' sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Icing:
1 cup confectioners' sugar, sifted
2 tablespoons whole milk
Red food coloring

Directions:
1) To make cookie base: Combine butter and confectioners' sugar in bowl of an electric stand mixer. Beat with paddle attachment on medium speed until fluffy. Add vanilla extract and beat until combined. Combine flour and baking powder in a separate bowl. With mixer on low speed, slowly add flour to butter mixture. Beat only until combined. Over beating will make cookies tough. From dough in a ball. Cover in plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside. When dough is chilled, transfer to a lightly floured surface and roll dough to a thickness of 1/4-inch. Cut to desired shape with cookie cutter of your choice. Transfer to prepared cookie sheets, placing cookies 1/2-inch apart. Scraps can be rerolled.
Bake for 10 to 12 minutes. Cool on baking sheet for 10 minutes before transferring to cooling racks.
2) To make frosting: Combine confectioners' sugar, milk and a drop of red food coloring in a small bowl. When cookies are cool, dip them face down into frosting and transfer, frosting side up, to a rack that will allow excess to drip off. Allow frosting to set before transferring to air tight containers. Yield: 24 cookies.

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound