Chocolate-Chip Cookie Recipes: Shortbread Bars

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In the Mood for Shortbread?


Shortbread and chocolate is a winning combination. Compliments of the Boston Globe, here, a rich dough is pressed into a rectangular baking pan, then sprinkled with chips. The remaining dough is dropped onto the top, then pressed with your hand to make a smooth layer with chips poking through. The method couldn’t be simpler. Cut it into small bars and sprinkle them with confectioners’ sugar.

Chocolate-chip shortbread bars

Ingredients

Butter (for the pan)

3  cups flour

1/4  teaspoon baking powder

1/2  teaspoon salt

1  cup (2 sticks) unsalted butter, at room temperature

1  cup granulated sugar

4  egg yolks

2  teaspoons vanilla extract

1  bag (12 ounces) semisweet chocolate chips

 Extra granulated sugar (for sprinkling)

 Confectioners’ sugar (for sprinkling)

Directions

Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan, line the bottom with parchment paper cut to fit it, and butter the paper.

In a bowl, whisk the flour, baking powder, and salt to blend them.

In an electric mixer, cream the butter until soft and light. Blend in the sugar and beat until well mixed. Beat in the yolks, one at a time.

With the mixer set on its lowest speed, beat in the flour just until the mixture forms large clumps. It should not come together to form a ball.

Using two-thirds of the dough, drop it into mounds in the pan. With a floured hand, press the dough into an even layer. Sprinkle with the chips, scattering them to within 1/2-inch of the edge.

Place small pieces of the remaining dough around the edge to form a border. Then scatter clumps of dough onto the chips. With a floured hand, press the dough into the chips to make a flat layer. The chips will not be covered all over.

Sprinkle generously with granulated sugar.

Bake the shortbread for 30 minutes or until the top of the pastry is pale golden. Remove from the oven and set aside to cool.

With a sharp knife, make 4 vertical cuts and 3 horizontal cuts to form 20 bars. Remove them from the pan. On a cutting board, cut each bar in half, to make 40. Dust with confectioners’ sugar. Pack in an airtight container.

Makes 40 bars

photo courtesy of boston.com

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