My daughter had an impromptu dinner invitation at a friends place. Had about 2 hours to make something for her friend. We decide to bake our favorite short bread cookies but wanted to add a twist to it. Using our time tested recipe decided to make the chocolate swirl shortbread cookies. This was done with very less effort on a weekday with all other activities going on in parallel. Since these cookies are a 3 step process, this is perfect when we are juggling with many things and yet want to make an yummy treat :).
all-purpose flour 1 cup
salt 1/8 tsp
unsalted butter 1 stick @ room temperature
unsweetened chocolate powder 1/4 cup
sugar 1/3 cup
vanilla extract 1/4 tsp
Sift the flour with the salt and set aside.
In the bowl of your electric mixer (or with a hand mixer/spatula), beat the butter until smooth and creamy for 1 minute.
Add the sugar and beat until smooth for 2 minutes.
Add in the vanilla extract.
Gently stir in the flour mixture just until incorporated.
Divide the flour into 2 halves and mix the chocolate powder in one half.
On a lightly floured plastic wrap, roll the cookie dough using a rolling pin into a rectangle. Repeat the same for the other half.
Transfer the rolled chocolate sheet on to the rolled vanilla rectangle and align them.
Roll the 2 sheets to get the swirl.
Wrap in plastic wrap, and keep in freezer for 20 mins to make it firm.
Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
Cut the dough into 1/2 inch thick rounds and place them on the baking sheets/tray.
Bake for 8 – 10 minutes, or until cookies are very lightly browned.
Cool on a wire rack and enjoy !!!