Tuesday, June 28, 2011
Chocolate Orange Cardamom Shortbread Cookies
I've probably said it before but I'll say it again. I love shortbread cookies! It's such a blank canvas to which just about any flavors can be added. I've made some unusual combos like basil and lime ( which I still get requests for).
And speaking of requests, the reason I made these cookies this week is that a woman...a very patient woman, I might add.. from the farmer's market, has been asking me to make them for her. I promised her last week I'd bring her some, so here they are!
Add in the dry ingredients and beat together til it's all well combined.
Place another piece of plastic wrap over top and roll out the dough to between 1/4" and 3/8" thickness.
Then place in the fridge to get nice and cold and hard.
Then bake for approx. 15 minutes.
* Baking suggestion: It's hard to check for doneness because they are dark but the bottoms should be darker than the tops. If you're unsure, bake a few first and time them. Then let them cool completely before trying one. They should be crisp and have a nice crunch to them. Crispy and crunchy!
Makes about 2 dozen ( depends on size)
3/4 cup confectioners' sugar
15 tbsp. (7.5 ozs.) unsalted butter, at cool room temp.
1 generous tsp. orange zest
1/2 tsp. orange extract
1/2 tsp. vanilla
2 cups AP flour (9 ozs.)
1/4 tsp. salt
1/4 tsp. ground cardamom
1/4 cup good quality cocoa ( I use Valhrona)
Preheat oven to 350.
1. In a medium bowl, whisk together the flour, salt, ground cardamom and cocoa powder. Set aside.
2. In a mixing bowl, beat the confectioner's sugar and butter til smooth.
3. Add in the orange zest and both extracts and stir it well with a rubber spatula first, then mix with the beaters to combine.
4. With the mixer on low speed, add in the dry ingredients and mix til it's all incorporated, scraping the sides and bottom of the mixing bowl.
5. Dump the dough onto a sheet of plastic wrap and fold the wrap over the dough. Form into a rectangular shape disc, if using a rectangle cutter like I did. Or you can shape into a round shape if using a round cutter.
6. Place another piece of plastic over the dough and roll out to 1/4" - 3/8" thickness.
7. Place the dough into the fridge to firm up.
8. Once the dough is firm, cut out your shapes and reroll any scraps, just be sure the dough is always cold. Pop into the freezer for about 5 minutes, for a quick way to chill.
9. Bake cookies for approx. 15 minutes. ( See my suggestion above for baking).
10. Let the cookies stay on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.
The cookies store best in an air tight tin.