Chocolate Shortbread Cookies
These chocolate shortbread cookies are crumbly, buttery and practically melt in your mouth. They aren’t overly sweet either, which is how I like my shortbread cookies.
I thought I’d take a break from my usual photography style and practice some darker food photography again, especially since Mr. K bought me a lot of new photo studio equipment for Christmas. He bought me a stand that I can use to hang backdrops or sheets when I need to filter out some light and he also got me a grip which I can use for holding objects like when I’m trying to shoot spoons in mid-air. Now that I think about it, I think the gifts were as much for him as they were for me because I was always asking him to hold a sheet to filter out light, or hold the spoon steady so I can take the picture.
I actually made these a few weeks ago, all the way back in 2014, but haven’t gotten around to posting them until now. Is anyone else feeling particularly sluggish at the start of 2015?
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Normally, I’m full of renewed energy and resolutions when I start off a new year, but it’s not happening this year. I think part of it was because I went on my New Orleans vacation a week after the start of the year. But I’m noticing that I’m not the only one. Usually, my yoga class is absolutely packed that first week back from the holidays, but it’s been surprisingly empty.
It’s been a few weeks since I baked a real dessert, but I’m starting to find inspiration again. I hope to bake up some desserts this weekend And if you’re looking for an easy recipe, this is a good one. Plus it’s eggless and eggs have been really expensive lately.
- 8 oz unsalted butter room temperature
- 2/3 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 3 1/2 tbsp dutch processed cocoa powder
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In a stand mixer, beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla, then reduce mixer speed to low and add flour and cocoa powder, mixing only until it disappears into the dough.
Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick. Refrigerate the dough for at least 2 hours.
Once the dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch rectangles. Bake the cookies for 18 to 20 minutes.