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Do you have a sweet tooth that will not go away? Former fixer
Upper star Joanna
Gaines has a delicious recipe that will satisfy your desires. here is
Recipe of shortbread biscuits dipped in chocolate from Gaines chocolate.
Chocolate Shortbread Cookies
Makes about 2 dozen cookies
ingredients
For cookies:
- 3 cups all-purpose flour
- 1 cup of sugar
- ¼ teaspoon kosher salt
- Stick book (3 sticks) at salty room temperature
butter, cut into pieces - 4 teaspoons of pure vanilla extract
For chocolate icing:
- 12 ounces black or semi-sweet chocolate chips
- 2 teaspoons of vegetable fat
Trim (optional):
- Ground peppermint
- Mix of butterscotch and roasted pecans
- Roasted pistachios, chopped
- Flakes of sea salt
Instructions
1. Line two baking sheets with parchment paper.
2. To make cookies: In a food processor, palpate the
flour, sugar and salt to mix. Sprinkle the butter over the flour mixture. Add
vanilla. Pulse to form small tufts of dough.
3. Pour on a work surface. Gently gather in a block of
cohesive paste. To divide in two. Form each piece in a log of about 10
inches long and 2 ½ inches in diameter. Use a sharp knife to cut each log
crosswise at intervals of at inches to form about 12 cookies each. Rotate newspapers
quarter turn between cups to keep round logs.
4. Transfer the cookies to the prepared baking sheets,
spacing them at least 2 inches apart.
5. Place the racks in the top third and middle of the oven and preheat the oven to 325 ° F.
6. Cover cookies with lightly prepared sheets of plastic
wrap and refrigerate until firm, about 30 minutes.
7. Remove the plastic and cook until the cookies are firm.
pale gold on the edges, 18 to 20 minutes, changing rack and turning the
the pans halfway through cooking so that they cook evenly. Cool on the sheet on a rack for
5 minutes, then transfer from the hotplate directly to grids to cool to
ambient temperature.
8. To make the enamel: In a medium bowl going in the microwave,
combine chocolate chips and shortening. Melt in the microwave in 20 seconds
increments on 50% power, stir after each increment, until chips start to
lose their shape. Stir until it is melted and smooth.
9. Dip half of each biscuit in the melted chocolate.
drain excess and place on a rack or baking sheet lined with
parchment.
10. Sprinkle the desired fillings immediately. Let rest
until the chocolate is taken, about 1 hour. You can also put them in the fridge
harden faster.
11. Store in an airtight container at room temperature
until 4 days.
Source: Joanna
Gaines
Read more: Try
Joanna Gaines Easy Banana Roll Recipe for breakfast
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