Food recipes
Chocolate Shortbread Ole
Chocolate Shortbread Ole Ingredients: spartan, real semi-sweet chocolate baking chips, wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, pepper, red or cayenne sugars, brown butter, without...
Chocolate Shortbread Ole
Ingredients:
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, pepper, red or cayenne
sugars, brown
butter, without salt
nuts, pecans
Directions:
PREHEAT oven to 325 degrees F.
MICROWAVE baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
The sections may retain some of their original shape so if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
then cool to room temperature.
COMBINE flour, cinnamon and cayenne in medium bowl.
Beat brown sugar and butter in large mixer bowl until light and fluffy then beat in melted chocolate; stir in the flour mixture until blended then stir in pecans.
SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets; flatten with bottom of glass dipped in sugar.
BAKE for 10 to 12 minutes or until edges are set.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, pepper, red or cayenne
sugars, brown
butter, without salt
nuts, pecans
Directions:
PREHEAT oven to 325 degrees F.
MICROWAVE baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
The sections may retain some of their original shape so if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
then cool to room temperature.
COMBINE flour, cinnamon and cayenne in medium bowl.
Beat brown sugar and butter in large mixer bowl until light and fluffy then beat in melted chocolate; stir in the flour mixture until blended then stir in pecans.
SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets; flatten with bottom of glass dipped in sugar.
BAKE for 10 to 12 minutes or until edges are set.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.