Wednesday, February 8, 2012
Chocolate Dipped Chai Heart Shortbread Cookies
This picture say it all! Luscious Chocolate Heart Shortbread Cookies. Just fabulous!
Chai Heart Shortbread Cookies
1 tablespoon Chai spice blend, recipe bellow
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
4 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven 375 F. Line two baking sheets with parchment paper; set aside.
In a large bowl of an electric mixer at medium high speed, cream butter and sugar for 4 minutes until light and fluffy. Beat in vanilla extract.
In medium bowl, sift together flour, cornstarch, Chai spice blend and salt. Add the flour mixture to the butter mixture, and stir until just combined. Use your hands to make the dough into a ball.
On a floured surface, gently roll out dough into 1/2 inch thickness. Using a heart shape cookie cutter cut hearts. Rerolling as necessary.
Place hearts on prepared baking pans. Bake for 10 minutes or until edges are pale golden brown. Transfer from the baking sheets to a wire rack to cool.
Dip edge of heart into melted chocolate. Recipe below. Sprinkle red sanding sugar on the chocolate area. Place on wax paper until dry. Store in air tight container.
Chai Spice Blend
2 teaspoon fennel seeds
2 teaspoon whole cloves
1 tablespoon cardamon seeds
2 teaspoon ground cinnamon
2 teaspoon ground ginger
Using a spice grinder, grind together funnel seeds, cloves, cardamon seeds, cinnamon and ginger to make Chai spice. Reserve 1 tablespoon and store the rest in a spice jar. Can be stored for up to one year.
4 ounces semisweet chocolate
1/2 teaspoon vegetable shortening
Put chocolate and shortening in glass bowl. Microwave on low for two minutes. Remove stir and microwave again on low for an addition 1-2 minutes until melted. Stir until smooth.