We love shortbread cookies, and we love chocolate. Combining the two is a step from ecstasy. Also, this gave me the excuse… I mean opportunity… to use the hexagonal cookie cutters Fran (aka QC) bought me.
Using hexagonal cutters reduces dough waste as there are no gaps between each cut.
INGREDIENTS • 3/4 pound unsalted butter, at room temperature • 1 cup sugar, plus extra for sprinkling • 1 teaspoon pure vanilla extract • 3 ½ cups all-purpose flour • ¼ teaspoon salt • 6 to 7 ounces very good semisweet chocolate, finely chopped
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl place over a pan of boiling water. Turn the burner down to simmer and heat with stirring until the chocolate is nearly all melted. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
The more important thing is I was able to try out my new hexagonal cookie cutter. I never liked the square, or triangular (folded squares) hand pies. Circular were good, but the space between the circles wasted a lot of puff pastry. The hexagonal cutter was nearly as efficient as cutting squares, but look more like round pies.
I used a larger cutter for the top to assure good coverage of the smaller bottom. I docked the bottom piece with a fork to manage the puff of the pastry.
The edges of the covered pies were pinched with the fork, and egg wash painted on, a steam vent cut on the top and sparkling sugar sprinkled on each pie before baking.
Every Little Leaguer heard to “keep their eye on the ball” ad nauseam. It’s good advice—in more ways than being able to hit a ball.
I had some fresh blueberries and a sheet of puff pastry left over from a previous bake so decided to make some blueberry hand pies. At the same time, as long as the over was hot, I made our granddaughters’ heart shaped Valentine’s Day cakes.
I made the blueberry filling and set it aside to cool to room temperature, then made the two cakes (plus five cupcakes from the extra batter. QC has to have her input, doesn’t she?) I rolled out the puff pastry, cut it into 9 pieces about 3.5” square, put about a half teaspoon of filling on one side, painted half with an egg wash, folded each square into a triangle and sealed the edge with a fork before slashing a small vent hole in the top. Cover with egg wash, a sprinkling of sparkling sugar and put into in the oven at 425 deg for 18 minutes. (The directions said 18- 22 min.)
Well… there’s 18 minutes, and then there’s 18 minutes. In this case 18 minutes was about 3 minutes too long. My hand pies were “well done,” instead of “just right” done. I did not keep my eye on the ball… or the hand pies. QC said they tasted fine, but were too dark to leave the bakery. Oh the trials and tribulations of being the QC department for such a demanding Manufacturing organization. Lesson learned.
The cakes and cupcakes were perfect. More on that closer to Valentine’s Day.
So, I had some puff pastry left over from the torsades last week, AND I had a half pint of fresh raspberries left over from my breakfast cereal. What am I to do?
I know! I can use some of my 11#s of chocolate for Pan Au Chocolat and puff pastry and raspberries for some hand pies. I posted both recipes and methods elsewhere in this blog so won’t bore you with repetition.