Wednesday, December 7, 2016
That being said this year I did not bring them any cookies because I messed up my recipe twice, with #cookiefail pictures to prove it. I wanted to try out a simple salted dark chocolate chip cookie.
I apparently cannot make simple things. So I tried again this week with something more fancy in mind and well they turned out perfectly. I neeeeed to bake fancy things!
Here is what I did to make the above cookies
(this recipe was adapted from a vintage recipe on the back of a cornstarch box made by Fleischmann's)
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour
3/4 cup soft butter
1 Tbsp instant coffee (next time I would add 1/2 Tbsp more)
1 Tsp boiling water
Boil water, pour your instant coffee into the bottom of your mixing bowl and add in the water, mix. Add the softened butter and mix well. In a separate bowl whisk dry ingredients. Sift them over the butter and coffee mixture and mix well.
Seperate dough into two disks and wrap in plastic. Chill in the fridge for 30min or more.
Roll out dough and cut with desired cookie cutters. **
Place on cookie sheet and chill for a few minutes before placing in oven.
Bake at 300' for 15 minutes (or less is needed). Transfer to a rack and cool. Coat with chocolate if desired.
** to get the pattern on my cookies I used a plastic doily. I pressed it down onto the dough and then cut out my shapes. You could use any material/pattern as long as it is sturdy and will not stick to the dough.
** if you are using a pattern watch for excess flour on your cookies before you bake them. The flour does not come off after baking, It is easier to dab the cookies with a damp paper towel before they go into the oven rather than try and brush it off after baking. (you can see the flour in the pictures, it does not go away)
Overall these look amazing and taste wise this is the best shortbread recipe I have worked with.
This shortbread can easily be made gluten free by using a gluten free flour mix.