I hope you all are having a great week so far.
Well, it is that time of the year and once again I was able to participate in The Great Cookie Swap Food Blogger organized by Julie from The Little Kitchen and Lindsay from Love and Olive Oil.
I do not consider myself much of a food blogger because you know, I am all about cake, but I love baking for others and I also love to eat cookies, so that is always the perfect excuse for me to participate. It is always a great surprise to get a little packet in the mail with some yummy fresh cookies baked by someone else. I have to say, that all of the cookies I received were delicious, very well packaged and with a great presentation.Not to mention that sweet little notes that came with them.
I tried to keep it very simple with my cookie making this year as I was swamp with lots of orders for my own little business. I came across the Chocolate Shortbread cookie from this month's Martha Stewart magazine and I love it. I did a few changes in the baking time of the cookies as my first batch was a little over baked, I also changed the chocolate radio and brand.
I absolutely love shortbread cookies, they just melt in your mouth and not having to scoop one by one in a cookie sheet makes then so easy to make.
I cut mine in small squares to ship. But I also cut some in long bars and they were a hit at work!
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
2 sticks room temperature unsalted butter
3/4 cup confectioners' sugar
10 ounces Hershey's chocolate ( I used the regular Hershey's bars that I had at home)
-Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl, set aside.
-Chop chocolate,put into a bowl and set aside.
-Line a 9" by 13" cookie sheet with parchment paper, set aside.
-Beat butter on medium speed until fluffy, scraping down sides of bowl as needed. Add sugar gradually, beating between additions and continue to beat until mixture is very pale.
-Reduce speed to low and add flour mixture; beat until just combined.
-Add the chocolate and mix with a rubber spatula.
-Press cookie dough evenly into already prepared baking sheet; refrigerate until firm, about 20 minutes.
-Cut dough lengthwise and then quarters crosswise, making rectangles. I made around 30 rectangles.
-Bake until shortbread is firm in center and golden brown, around 35 minutes.
-Transfer cookie sheet to a wire rack and immediately recut rectangles with a paring knife.
Let the cookies cool completely in pan.
Happy cookie making!
These sound sooo delicious! I had a lot of fun with the swap this year and am so looking forward to next year!
ReplyDeleteReally nice alternative for chocolate chip cookies!
ReplyDeleteLOVE shortbread - def trying this one...as the sticks, and dipping them in chocolate! :)
ReplyDeleteThese look delicious! I totally forgot about the cookie swap this year, and last year too! But I signed up for the notification list so I'll definitely be a part of it next year!!
ReplyDeleteI don't know how you find the time to participate in the cookie swap but I'm pretty sure that those who received these cookies just loved them. They look delicious. ~ Paula
ReplyDeleteI have these chilling in the fridge. I can't wait!
ReplyDeleteThanks for the simple recipe Kathia!