Pipe Dream #178: To Be Sophisticated Fresh, Revisited: Double Chocolate Shortbread Cookies

twist cookies 3

If you need for a quick afternoon snack, or a brunch menu bulk-up, look no further than your basic slice-and-bake cookie. This store-bought convenience cookie is a long-time American favorite. It even comes prepped for your holiday gatherings. Slice up a log of dough to reveal Jack-O-Lanterns, Christmas trees, clover leaves and all other manner of stylized holiday symbols.

If you’re looking for something just as easy, but slightly more sophisticated, however, let me introduce to you these swirly slice-and-bakes I came up with the other day.

twist cookies 2

I took what would be an average shortbread recipe, and added white chocolate and cocoa powder to the dough.

twist cookies 1

Then I twisted the two dough logs together to create a swirl pattern. After a quick chill, you just slice it up, sprinkle with a little sugar (sanding sugar would be even better) and voila! A teeny, cultured little cookie that functions perfectly well as an afternoon tea snack or a cookie plate filler.

feta biscuits 5

Afternoon tea cookies, elsewhere:

Peppermint Meringues

Wickle Bunny Buns

Butter Pecan Shortbread

Orange, Pine Nut & Dark Chocolate Biscotti

Brown Sugar Hazelnut Rounds

Orange Almond Macaroons

Lemon Ricotta Cookies



Double Chocolate Shortbread Cookies

An LH Original

2 cups flour, divided

2 sticks (16 tablespoons) butter, cold and cubed, divided

1/2 cup sugar, divided

2 tablespoons cocoa powder

4 ounces high-quality white chocolate

To make the dark chocolate shortbread, stir together 1/4 cup sugar, cocoa powder and 1 cup MINUS  2 tablespoons flour. Cut in one stick of butter until the dough resembles fine crumbs, then knead until smooth. Form into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate.

To make the white chocolate shortbread, stir together 1/4 cup sugar and 1 cup of flour. Melt the white chocolate in a bain marie or in the microwave, being careful not to scorch it. Set aside to cool a bit. Cut in one stick of butter to the flour mixture until the dough resembles fine crumbs, then knead until smooth. Add the white chocolate and stir/knead to incorporate. Form into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate.

After about 30 minutes in the fridge, remove the logs and press them together, forming one large log. Twist and press the two doughs as desired to create a marbled effect. Refrigerate for another 30 minutes or longer.

When ready to bake, preheat the oven to 325 degrees F. Line a baking sheet with parchment. Slice the log into rounds, sprinkle with a bit of sugar and bake for 8-12 minutes, or until just set and starting to get golden. Let cool on that baking sheet for a few minutes, then remove to a wire rack to cool completely.

5 Responses to “Pipe Dream #178: To Be Sophisticated Fresh, Revisited: Double Chocolate Shortbread Cookies”

  1. 1 Steven Macks July 17, 2013 at 9:32 am

    I’m wondering, was the texture of both halves more or less the same? If I were making these, my impulse would have been to use melted dark chocolate in lieu of cocoa powder because of the melted white chocolate in the other half. But if the textures were consistent, that would maybe be overkill?
    Also, is the butter evenly divided between the two?

  2. 2 Lauren July 17, 2013 at 10:11 am

    i tried to compensate for the cocoa powder by removing some flour from the chocolate part. yes, it probably would have been better form to include melted chocolate instead, but i am lazy/didn’t care that much about these. they didn’t come off as ultra-chocolaty. and thanks for the butter clarification. updated.

  3. 3 jevbert1234 July 17, 2013 at 4:59 pm

    Looks amazing! Great post!

  1. 1 Merry Christmas! Cinnamon Roll Pound Cake + Recipe Ideas | piping dreams Trackback on December 18, 2013 at 9:01 am

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