Shortbread Cookie Cups filled with Chocolate
15 years ago
These are really, really good.
Home Cookin Chapter: Recipes From Thibeault's Table
Shortbread Cookie Cups with Chocolate Filling
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Shortbread crust
1 cup butter softened
1/2 cup icing sugar (powdered sugar)
1-1/2 cups all-purpose flour
1 tablespoon Cornstarch
1 teaspoon vanilla extract
Beat butter and sugar together until smooth.
Add flour, cornstarch and vanilla. Beat until dough comes together. Form a ball.
Divide the dough into about 24 balls. Press into buttered mini tart tins. Prick with a fork and bake in a 325ðF oven. As the cookie bakes it will puff up. You will need to prick the cookie again and push the dough down to form the cup. Bake until pastry is golden brown. About 15 to 18 minutes. Cool on wire rack.
Filling
4 ounces of chocolate chips
2 tablespoons cocoa
1 tablespoon heavy cream
1/3 cup of butter
2 cups of icing sugar ( powdered sugar)
1 teaspoon Vanilla
1 teaspoon of coffee extract (or espresso)
Melt chocolate, cocoa and butter together. Stir well and beat in icing sugar, vanilla and coffee. Let cool. Pipe into shortbread cups.
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15 years ago
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Chocolate chocolate chip cookie recipe?
Comments (10)I like the world peace cookies. World peace Cookies Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark there's cocoa in the dough and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt Pierre uses fleur de sel, a moist, off-white sea salt that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature....See MoreMini Thanksgiving Desserts
Comments (14)Gale Gand has a recipe for Tiny Lemon Angel food cakes on her show "Sweet Dreams" on the Cooking Network Tiny Lemon Angel Cakes with Lemon Confit ingredients CONFIT: 2 large lemons 1 cup granulated sugar CAKE: 1 1/8 cups sifted cake flour 1 1/2 cups granulated sugar 1 1/2 cups egg whites (from about 12 eggs), preferably at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 lemon, zest finely grated 1 teaspoon pure vanilla extract GLAZE: 1/4 cup freshly squeezed lemon juice 1 1/2 cups confectioners sugar Special tools: pastry bag with a large plain tip, 1 large or 2 small mini muffin tins, ungreased . Directions To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You now have several 1 inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4 inch by 3 inches each. Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil add all the lemon rind, and boil for 30 seconds. Drain in a strainer and rinse the rind under cold running water. Repeat 2 times more, using fresh boiling water each time. Combine the sugar and 2 cups of tap water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer the rind until tender, about 1 hour. Drain the rind in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let them cool and store them in an airtight container. To make the cake: Heat the oven to 375 degrees F. Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it lighter). Set aside. Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until the egg whites are stiff and the sugar is dissolved, about 30 seconds more. Fold the sifted flour-sugar mixture into the whites by hand just until incorporated. Fold in the lemon zest and vanilla extract. Spoon or pipe the batter into the cups of the ungreased mini muffin tin, filling the cups until almost full (they will not expand much). Bake until the cakes are light golden brown, 12 to 16 minutes. Let the cakes cool in the tin, then run a butter knife around the edges to cut the cakes free, leaving the browned walls and bottom of the cake in the pan. Remove the cakes from the tin and place on a wire rack set over a sheet pan. To finish the dessert, stir the glaze ingredients together until smooth, Turn the cakes over to the brown top becomes the base. Dip the new top (the white side) of each cake into the glaze, then carefully place it on the wire rack, glaze side up, to set. Chop the lemon confit (you may not need all of it) and make a little mound of chopped confit in the center of each cake. Let the glaze set for 30 minutes before serving the cakes. And Sunny Anderson does a great little mini Pecan Pumpkin Pie in mini cupcake tins that I've made often-- good taste & nice presentation. Here is a link that might be useful: Mini Pecan Pumpkin Pies...See MoreT&T chocolate cookie crumb crust for mini tarts
Comments (0)We have an unopened box of Trader Joe's Peppermint Joe-Joe's left from Christmas. (Yeh, I know... who in their right mind can leave the box unopened this long?!?!) I'd like to make some mini tarts to fill with chocolate mousse or pudding. There are recipes galore on the internet. I'm looking for one to press into mini-muffin cups (not papers), bake, and release from the pan before filling. Does anyone have a T&T recipe and technique to be sure they will release and I won't end up with crumbs?...See MoreShortbread Cookie question
Comments (35)lpinkmountain, yes I did. I found this recipe via Facebook! Here is the full original recipe: Oven at 325° 2 cups butter, softened 1 cup firmly packed brown sugar 4 - 4-1/2 cups A. P. Flour Pinch salt Cream butter, sugar & salt until fluffy. Add 3-3/4 cups flour, mix well. Turn out on floured surface, knead 5 minutes, adding enough of remaining flour to form soft dough (I always end up using all 4-1/2 cups.) Roll 1/2" thick, cut into 3" X 1" strips, prick with fork. Place strips about 1/2" apart on parchment paper-lined cookie sheets and bake until lightly browned, 20 - 25 minutes. Let sit on cookie sheet for a couple of minutes before removing to cooling racks. To make the maple walnut I added about 1/2 teaspoon vanilla extract + 1 teaspoon maple extract and probably about 1/2 cup chopped walnuts to 1/2 of the dough when I started kneading. If you are going to make one full batch you can double the extracts & walnuts and add to the mixing bowl after adding the first round of flour and mix well. I have also found that the easiest way to cut the strips is with a pizza cutter. For some reason adding the nuts makes these a little more prone to breaking so be careful when removing to cooling racks. Enjoy!...See More- 15 years ago
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