whew! its been a quite long time since i last baked cookies.
and now i miss it! baking cookies is so easy and relaxing.
i baked this for my friend, she asked me to bake her chocolate cookies and i can have her used movie tickets as the payment.
why used movie tickets?
that's another story in another post.
my mind went straight to this recipe.
i've been meaning to bake this cocoa shortbread since i first got the book.
but i kept making recipes other than this one.
and now i regret it.
because this one is dead easy cookies.
and they taste dead good as well.
and what is the best pair for this cookies?
a nice fancy tea.
my lord i love this cookies!
wonder how good it'd be if i drizzled the white chocolate.
COCOA SHORTBREAD STARS from Martha Stewart
* 1 cup all-purpose flour, plus more for work surface
* 1/2 cup confectioners sugar
* 1/4 cup unsweetened Dutch-process cocoa powder
* 1/4 teaspoon coarse salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
* 1/2 teaspoon pure vanilla extract
* 2 ounces best-quality white chocolate, coarsely chopped (i omit this)
1. Preheat oven to 300 degrees. Pulse flour, sugar, cocoa powder, and salt in a food processor to combine. Add butter and vanilla, and process until mixture comes together. Shape the dough into a ball.
2. Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2-by-2 1/2-inch star-shape cookie cutter. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until firm to the touch, 20 to 25 minutes. Let cookies cool completely on wire racks.
3. Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Drizzle chocolate over tops of cookies. Let set before serving, about 30 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.