These chocolate cookies for adults pair perfectly with a glass of sherry

There is a lot of cookie making right now.

Maybe your family is looking forward to the same selection of cookies year after year: my mom could be relied on to produce Swedish ginger cookies called Peppparkakar, spritz cookies and a cookie called Starlight Mint Surprise, which won a competition. national pastry based on basic sugar. cookie dough in which was buried a chocolate-mint disc, which is no longer made.

There were more and we were looking forward to them. “Why, it just wouldn’t be Christmas without…” and fill in the blanks with the names of the annual favorites.

Nowadays, cookie making here comes down to a duller roar because even if I wish I just can’t eat cookies like I used to, and neither can most of my friends, and I don’t. not a big family to devour the mall.

Still, I like to experiment with the occasional new recipe. I have a soft spot for shortbread and when I spotted this recipe in an old favorite cookbook, I thought to myself that I should give it a try. And when I saw that they could be made into a chocolate version of themselves, I was hooked. Helen Witty is the author of “Fancy Pantry” and I spotted these shortbread cookies on our way to the Cranberry Cordial that we talked about a few weeks ago, and that next week we’ll be sipping on vacation in time.

I suspect kids will love big sugar cookies with grimy frosting, but shortbread cookies are grown-up cookies. A plate would be delicious with that cordial I mentioned, or with a glass of port tawney or sherry. For a very elegant gift, indeed, a package of homemade shortbread and a bottle of sherry would be a pleasure. Shortbread and good tea too, loose or in sachets.

I found a bag of chocolate espresso chunks and used them in the chocolate shortbread. Wow. Of course, be careful what time of day you eat them, otherwise you’ll want to call your friends at 2 a.m. to tell them how good they are.

Chocolate and wine served together is a bit controversial, but some argue that merlot and chocolate work well together. Chocolate shortbread cookies with a fine coffee bag under the tree are even better, especially if you use pieces of espresso. Or wrap a good quality cocoa powder or hot chocolate mixture with the shortbread.

The recipes below are pretty straightforward.

Confectioner’s sugar often gets a bit lumpy, so straining it through a sieve is a good idea. Additionally, sift the flour and cornstarch together to mix them well. In the chocolate shortbread, sift the chocolate well with the flour and cornstarch.

In general, it is not necessary to grease the molds in which you bake shortbread, but I have lined my molds with parchment paper (a gift of which will by the way delight the cook of your life.) If you cut them. fan, know that the triangular points of each piece are very fragile. Handle them with care. You can also press the dough into a free-standing square on a baking sheet lined with parchment paper to bake and cut into squares.


½ cup butter, at room temperature

½ cup icing sugar, sifted

½ teaspoon of vanilla

1 cup all-purpose flour

2 tablespoons of cornstarch

Heat oven to 325 degrees Fahrenheit and line an 8 or 9-inch square or round pan with parchment paper.

Cream the butter and gradually add the icing sugar, beating until the mixture is foamy.

Add the vanilla and beat to incorporate.

Sift together the flour and cornstarch, and gradually add them to the butter and sugar mixture.

When the mixture in the bowl comes together loosely, looking a bit like a pie crust, spread it over the bottom of the pan and press it to the edges, making sure the thickness is even.

Prick the whole thing with a fork and press the teeth of the fork on the edge all around the mold.

Alternatively, press the dough into a half-inch-thick square on a baking sheet, prick it all over with a fork and cut it into smaller squares slightly separated from each other.

Bake for 30-40 minutes, checking if it’s firm all over but not golden. If it is still a little soft, reduce the oven to 300 and leave it for another five minutes or until it is firm to the touch.

Cool it slightly and while it is still hot, cut it, if it is round, fan-shaped or in a shape of your choice, then let it finish cooling.

Remove individual pieces from the pan to serve or store them for later.

Chocolate Short Cake

½ cup of butter

½ cup icing sugar

¾ cup all-purpose flour

1 tablespoon of cornstarch

3 tablespoons of cocoa powder

1/3 cup chocolate chips

Follow the assembly instructions above but heat the oven to 300 degrees.

Bake for 30-40 minutes, testing to see if they are firm, and if they are still soft, bake longer until the shortbread cannot be dented with a finger.

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