Recipe - Chocolate Swirled Shortbread

VANILLA SHORTBREAD
2 cup Allpurpose flour
One half cup Sugar
1 pn Salt
16 tablespoon Cold unsalted butter; cut
into chunks
1 teaspoon Pure vanilla extract

CHOCOLATE SHORTBREAD
4 ounce Semisweet chocolate; chopped
1 One half cup Allpurpose flour
One half cup Powdered sugar
2 tablespoon Unsweetened cocoa powder
1/8 teaspoon Salt
12 tablespoon Unsalted butter; softened
1 teaspoon Pure vanilla extract
combined with:
2 tablespoon Instant coffee crystals;
(optional)

Preheat the oven to 325 degrees F. Line a cookie sheet with baking
parchment.

Make the vanilla shortbread: In a large bowl, whisk together the flour,
sugar, and salt. With a pastry cutter, cut the butter into the dry
ingredients until it is evenly distributed and the size of small crumbs.
Stir in the vanilla and mix the dough, shaping it with your hands until it
comes together to form a ball. Transfer the dough to a lightly floured work
surface and roll it out until One fourth inch thick. Cover with plastic wrap and
set aside.

Make the chocolate shortbread: In a ceramic or glass bowl covered with
plastic wrap, heat the chocolate in a microwave oven on High for 30second
intervals, stirring after each interval, until smooth. Let cool to
lukewarm. In a bowl, whisk together the flour, sugar, cocoa, and salt. Put
the butter in a bowl and whip until light and fluffy using the electric
mixer on medium speed. Add the melted chocolate and beat until smooth. Beat
in the vanilla and instant coffee, if using. Add the dry ingredients and
combine until a dough forms. Gather the dough into a disk and flatten it
slightly. On a lightly floured surface, roll it out until One fourth inch thick.
(Should the dough be too soft to roll, wrap it in plastic wrap and chill
until firm.)

Place the chocolate dough on top of the plain shortbread dough and with
your hands gently but firmly roll the doughs into a log. Wrap the log in
plastic wrap and chill for about 1 hour, or until firm. With a sharp knife,
cut the chilled dough into slices about One half inch thick and arrange them on
the prepared cookie sheet, leaving 1 inch between. Bake the cookies for
about 20 minutes, or until golden around the edges. Remove the cookies with
a spatula to wire racks to cool. Store in any sealed container, such as a
tin or jar. The cookies can also be frozen, wrapped first in plastic wrap
and then in aluminum foil.

Make 2 dozen cookies

Formatted and Busted by Carriej999@AOL.com 3/6/98

Recipe by: Tante Marie's Cooking School in San Francisco

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Mar 7,
1998