Salted Chocolate Prune Shortbread
The combination of bittersweet chocolate and Diced Prunes, accented by flecks of sea salt, makes these sophisticated buttery cookies addictive. The easy-to-make dough can be refrigerated for up to a week before baking, and it can be frozen for up to two months.
- Tempo di preparazione: 15
- Total Time: 15 minutes
- Porzioni: 35 1x
- Cuisine: R463
Ingredienti
Unità
Dosi
1 3/4 cup all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
14 tablespoons unsalted butter at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 cup Diced Prunes
4 ounces bittersweet chocolate, coarsely chopped
3/4 teaspoon flakey sea salt
Procedimento
- In a large bowl, sift the flour, cocoa, and baking powder together.
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla on medium speed until smooth, 3 to 4 minute. Add the flour in 3 instalments, stopping the mixer to scrape down the sides of the bowl in between additions. Add the prunes, chocolate, and salt and briefly mix until just incorporated.
- On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- Cut the logs into 1.3-cm / 1/2-inch rounds and arrange on the prepared baking sheets about 5 cm / 2 inches apart. Bake for 12 minutes or until baked through but still soft. Let cool on the baking sheets. The cookies will firm up as they cool. Repeat with remaining dough.