Friday, December 17, 2010

52 Cookies - Chapter 50

These will likely be the quickest and easiest cookie you could ever make - short of Rice Krispy Treats, of course.  Shortbread cookies are a perfect accompaniment to your afternoon coffee/tea break.  I don't really think of them as a dessert cookie so much as a good snack cookie.  However, with the addition of melted Toblerone chocolate bars on the top, these shortbread cookies just might elevate themselves to the decadent level many people are looking for in a dessert cookie. 

I cannot recall where I pulled this recipe from.  At the top of the paper it says "Try This FREE Recipe!"  I'm thinking it was one of those advertisements that come in the mail selling either a magazine subscription or a cookbook.  They tease you with lots of pictures of delicious food and one or two "free" recipes. 

Toblerone Shortbread
Here's What You Need:
1 cup butter, room temperature
2/3 cup sugar
2 1/4 cups flour
pinch of salt
3 (3.52 ounce) Toblerone chocolate bars, coarsely chopped

Here's What You Do:
Cream the butter and sugar in a mixing bowl.  Add the flour and salt and mix just until the dough begins to hold together.  You can either pat the dough into a 14x10 inch rectangle on a parchment paper lined baking sheet, or you can pat it out in a lined 13x9 inch pan.  Once the cookie dough is in the pan, bake for 25-40 minutes or until it's just slightly golden. 

Yes, I sampled the Toblerone while the shortbread baked.

Once it comes out of the oven, sprinkle the chopped Toblerones evenly on top and let sit for 5 minutes. 

Spread the melted chocolate evenly over the top. 

I found myself in a bit of a predicament after I finished smoothing out the melted Toblerone chocolate.

What to do with this:

I decided to do this:

And it was only 8:30 in the morning!  Guess what?  After that, I used the knife to stir my cup of cappuccino!  Nope, no one's wasting chocolate of any variety around here!

Cut the shortbread into 2 inch squares and move to the refrigerator or freezer to set the chocolate.  You'll get a few dozen servings from this recipe, depending on how big you cut them.

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