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Eggless Chocolate Shortbread
March 11th, 2009 Madhuram Posted in Cookies | 
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This recipe for eggless chocolate shortbread cookies is from a Martha Stewart book. I think it’s called “Cookies”. I noted it long time back so don’t remember it. These are basic beginner’s level cookies. These shortbread have a crumbly texture with a buttery smell and taste. I wanted to bake a big batch of cookies and a simple recipe. So this shortbread recipe fits the bill. The yield mentioned in the recipe was 3 dozen but I got 5 dozen cookies.
Yield: 60 cookies
2 In a large bowl add the butter and beat on medium speed for 5 minutes until fluffy.
3 Add sugar and beat about 2 minutes, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla if using.
4 Add the flour mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
5 Form dough into a flattened disk; wrap in plastic. Chill until firm, at least 1 hour.
6 Preheat oven to 325F for 15 minutes. Line 2 baking sheets with parchment paper. I greased it lightly with the butter wrapper itself.
7 Use a spoon to form the dough into balls and place on the prepared baking sheet. I chilled it for 2 hours and the dough became so hard I was not able to scoop the dough. I had to pinch the dough and roll it in between my palms.
8 Bake until firm, 20 to 25 minutes, rotating halfway through (that is, moving the baking sheet in the top row to the bottom row and the vice versa) My cookies were ready around 23 minutes.
9 Cool completely on a wire rack. Dust with cocoa powder just before serving. (I didn’t do this)
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August 12th, 2009 at 12:53 pm
Hi, I love ur website and ur recipes. I tried out the banana nut bread and it came out fabulous. I had one question regarding all purpose flour. Some say that all purpose flour and maida are different. But the thing sold in indian stores reads all purpose flour(maida) whereas the one in american grocery stores read just all purpose flour. The cookies baked using that come out hard. I need your advice in this field.
Thanks for trying the recipe Disorichu. As far as I know maida and all purpose flour are one and the same. But that said, I have not baked with maida bought from Indian stores. I usually buy it from American grocery stores and have been baking with that only without any problem. Cookies get hard if it’s baked more than the required time, or sometimes if the flour is mixed too much which makes it very glutenous and thus hard.