Chocolate Chipotle Shortbread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16 cookies
- 1/2 teaspoon cinnamon
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon chipotle chile powder
- 1 stick unsalted butter, softened
- Carbohydrate 11 g(4%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 1 g(3%)
- Protein 1 g(2%)
- Saturated Fat 4 g(19%)
- Sodium 22 mg(1%)
- Calories 99
Preparation Preheat oven to 350°F with rack in middle. Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork. Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools). Cooks' note:Shortbread keeps in an airtight container at room temperature 1 week.
Preparation Preheat oven to 350°F with rack in middle. Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork. Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools). Cooks' note:Shortbread keeps in an airtight container at room temperature 1 week.
