Yesterday was 11.12.13. The last sequential date of the century. I was thinking of doing something as a token to remember this day for the rest of my life. So I baked Chocolate Shortbread Cookies in a date form and gifted it to my 3 year old. She was completely surprised and happy to see that she can eat the numbers. I’m pretty sure that one day she will read this story and will laugh on my craziness. 😛
Chocolate Shortbread Cookies
These shortbread cookies are crumbly, sweet, dense and rich. This recipe is so good because it can accommodate any level baker. These cookies will be a delight for your kids, serve them with a glass of warm milk, in the meantime you also munch 2-3. 😉
- 2 cups all purpose flour
- 1/4 cup plus little unsweetened cocoa powder
- 1/4 teaspoon Salt
- 1 cup unsalted butter at room temperature
- 3/4 cup caster sugar
- 1/2 teaspoon vanilla essence (Optional)
In a mixing bowl, place the flour, cocoa and salt. In a large bowl cream the butter and sugar together. Add vanilla essence.
Now add the flour mixture and mix everything well. Shape the cookie dough into a ‘log’ form. Keep refrigerated for 1 hour. Line a baking tray with butter paper/parchment paper.
Take out cookie log from refrigerator, make small balls from the dough, press the balls in between your palms to give them round shape .Place in the lined tray. Preheat the oven at 180 degree C. Bake for 20-25 minutes or until firm. Mine were ready in 25 minutes. Remove them from the oven. The cookies will be soft after baking but they will be harden when cool, so don’t worry about that. Let the cookies cool down for two to three minutes on the baking tray itself. Shift them onto a cooling rack and leave there until they cool completely. Store them in an airtight container.
You can sprinkle some caster sugar on top while the cookies are still warm.