Dark Chocolate Shortbread

From the kitchen of One Perfect Bite...I first made this shortbread for a friend who enjoyed afternoon tea. She also loved chocolate and challenged friends who baked to make a chocolate shortbread that would be good enough to serve at a tea she was planning as a fundraiser. Now, I must admit, the only reason I agreed to participate in the challenge was that I already had a recipe that I knew worked and I was more than happy to share it with others. The recipe originally came from Gourmet magazine and it can now be found on Epicurious, which seems to have become the repository for all of Gourmet's published recipes. If you decide to make these cookies you might want to review the comments about the recipe which you can find here. I've made this shortbread at least ten times without incident, so I thought I'd share a few things I've learned with you. Some folks have problems with the cookies spreading as they cook. I chill my dough in the freezer on thin baking sheets for 30 minutes before baking. I let it sit, for 5 minutes or so, at room temperature before docking the formed cookie dough and baking the discs. I've never had a problem with the dough spreading as it bakes. As silly as it may seem, I also make sure that the disks I bake are exactly 6 inches in diameter and religiously follow baking and cooling instructions that are given in the recipe. Again, I've had no problems. This is a lovely shortbread and I know you'll really enjoy it if I can get you to try it. It is very easy to make. Here's the recipe.

Dark Chocolate Shortbread...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients
1 stick (1/2 cup) unsalted butter, softened
1/4 cup superfine granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder

Directions
1) Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
2) Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet. Chill dough, uncovered, until firm, about 30 minutes.
3) Preheat oven to 375 degrees F. while dough chills.
4) Prick dough all over with fork and bake shortbread disks in middle of oven until centers are dry when touched and edges are slightly darker, about 15 minutes. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. Transfer to rack to cool. Yield: 16 coookies.

You might also enjoy these recipes:
Chocolate Toffee Shortbread Bars - Annie's Eats
Shortbread Berry Tarts - Sydney's Kitchen
Shortbread Toffee Bars - Karista's Kitchen
Shortbread Lemon Tart - Sweet Sensations
Buttery Lavender Shortbread - The Purple Foodie
Millionaires Shortbread - Delicious Dishings

Nānkhatāi - Diwali - Pink Saturday

From the kitchen of One Perfect Bite...All of today's pictures are linked to Diwali, the Hindu holiday that celebrates the return of Lakshmi, the goddess of prosperity. The holiday is much like our Christmas with odd bits of Independence Day and Halloween thrown in. Please understand, I mean no disrespect. Lanterns are lit, families gather and gifts are exchanged during this joyous celebration of light. Firecrackers are used to frighten away evil spirits that might threaten the return of the goddess and children go door to door seeking a reward for the entertainment they provide. The cookie, called a Nānkhatāi, is an eggless shortbread that has a sandy texture. It is sold during the holiday by street vendors who specialize in sweetmeats and other treats. The pigeon is another story. The bird is not a mutant. He is one of many that have been tinted for Diwali. Why? I'm clueless and have been unable to find anyone who can give me a sensible answer. The design being created on the street outside the fence is called a rangoli and it's meant to welcome visiting deities. It, and thousands like it in other Hindu homes, will be lit at night with myriad small lanterns that will give streets the appearance of being swarmed by fireflies or glow worms. It is quite a sight. While I was able to sample most of the foods associated with Diwali, I missed these cookies and wanted to try them once I returned home. I made them today and I must say I'm not thrilled with the results. The cookie is fine, but, with so much good shortbread around, it merits only a lukewarm review. I decided to post it with reservations because it is a Indian dessert and I wanted to conclude my tour of India with something sweet. I'll let you be the judge of its merits. Here's the recipe.

Nānkhatāis...from the kitchen of One Perfect Bite courtesy of Culinary Annonations

Ingredients:
1/2 cup confectioners’ sugar
1/2 cup refrigerated ghee (clarified butter) or unsalted butter
1/2 teaspoon pure vanilla extract
1/2 cup unbleached all-purpose flour (maida)
1/2 cup semolina flour (rava)
3/4 teaspoon ground cardamom [or 1/4 teaspoon ground nutmeg]
3/4 teaspoon baking powder
2 tablespoons chopped nuts for topping

Directions:
1) Line a cookie sheet with parchment or wax paper. Pre-heat oven to 325 degrees F.
2) Sift confectioners' sugar into a mixing bowl. Add refrigerated ghee/butter and cream mixture until fluffy. Add vanilla and mix to incorporate.
3) Sift flour, semolina and baking powder into another bowl. Whisk in cardomom. Add flour mixture to creamed mixture in two parts. Once a cookie dough forms, transfer it to a cold working surface and knead a few times. Break dough into 20 equal-sized portions and shape into flattened rounds. Make a thumb impression in center of each and press in a few pieces of nuts.
4) Bake cookies for about 20 to 25 minutes. Check at 20 minute interval to ensure that cookies do not brown or develop any deep color. Be aware that these cookies will crack slightly. That is as it should be. Cool on wire racks. Store airtight. Yield: 18 to 20 cookies.

You might also enjoy these recipes:
Semolina and Almond Salwa - eCurry
Gulab Jamun - Phem Fatale
Strawberry Busundi - Food Lyrics
Milk Cake - The Vegetarian Way
Pumpkin Kulfi - Eggless Cooking
Rasmalai - The Inner Gourmet

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.