Chocolate Shortbread
Posted by Mary on December 31, 2008
Oh my, another Martha recipe. I promise we’re not total addicts. It’s just that Mary gave me Martha Stewart’s Cookies book for Christmas, so I had to try a recipe from it. I had a lot of extra butter in the fridge from holiday baking, so I decided on a shortbread recipe. Martha calls them “Chocolate Charms,” but I skipped dusting mine with cocoa powder, which gives me reason enough to rename them (drum roll, please) chocolate shortbread.
I know, very original, but that’s what they are! These are simple, un-fussy cookies, and the name should reflect that. Besides, the name “chocolate teddy grahams” was already taken, and I think there’s a copyright on that one. Oh yes, these taste just like chocolate teddy grahams to me! Only bigger. I think I need to find a teddy bear cookie cutter, then I’ll think about renaming them again.
I did eat one of these, but I gave the rest away! I don’t want these around the apartment, if you know what I mean. Since both of my roomies are still gone for the holidays, there would be just too many for me to eat! I brought some to a friend’s birthday lunch (happy 21st!), left a couple for our kind waitress, gave some to my dad, and sent some away in little gift bags to other friends. Oh, the spirit of giving!
Chocolate Charms, from Martha Stewart’s Cookies
makes about 3 dozen
2 cups all-purpose flour
1/4 cup unsweetened cocoa, plus more for dusting
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract (optional)
1. sift together flour, cocoa, and salt into a bowl.
2. place butter in the bowl of an electric mixer fitted with the paddle attachment. beat on medium speed until fluffy, about 5 minutes. add sugar, and beat about 2 minutes more, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. add vanilla, if using (I did). add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. form dough into a flattened disk; wrap in plastic. chill until firm, at least 1 hour.
3. preheat oven to 325F. line two baking sheets with parchment paper.
4. using a spoon, form dough into 1-inch balls; place on prepared baking sheet. bake until firm, 20 to 25 minutes (mine took 25 minutes), rotating halfway through. cool completely on wire rack. dust with cocoa powder just before serving. cookies can be stored in an airtight container at room temperature up to 1 week.
