Monday, October 29, 2012

Honey Chocolate Shortbread Ribbons

I'm still in the midst of my cookie baking extravaganza here.  The recipe for these honey chocolate shortbread ribbons is from the National Honey Board, where I get a lot of great recipe ideas.  I have to confess that these aren't Robert's favorite.  The recipe calls for orange peel, which adds a tang to the dough that Robert isn't that fond of (he ate a few of 'em though!).  You could skip the peel if you'd prefer.  In that case, I might be tempted to add 1 teaspoon of vanilla extract to the dough, just to kick up the flavor a bit.

Honey Chocolate Shortbread Ribbons
1 cup butter, softened
2/3rd cup  honey
1 tablespoon finely grated orange rind
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2 ounces semi-sweet chocolate, melted

Cream the butter and gradually drizzle in the honey, beating until light and fluffy.  Add the orange peel and beat to incorporate thoroughly.  In a separate bowl, whisk the flour, salt and baking powder and then stir into the honey-butter mixture, combining well.  Remove about 1/3 of the dough to another bowl and add the melted chocolate to it, combining well.

Line one 9 inch square pan and one 9x5 inch loaf pan with waxed paper, letting the paper hang out of the sides so that you'll be able to lift the dough out once it hardens. Flatten the chocolate mixture into the loaf pan and the remaining dough into the square pan. Refrigerate for at least 30 minutes.

Remove the dough from the 9 inch pan and cut in half.  Place the chocolate dough in the middle of the two halves and press lightly but to be sure the layers hold together.  With a large, sharp knife, cut the block lengthwise to make two logs.  Wrap each with wax paper and then with plastic wrap. Refrigerate for at least four hours (or freeze up to three months).

Preheat oven to 375.  Slice the logs about 1/8th to 1/4th inches wide and place on a parchment-lined cookie sheet.  Bake for about 7 to 8 minutes until lightly browned.  Makes about four dozen cookies.

And stay tuned!  The recipe for Robert's favorite honey cranberry pinwheel cookies coming soon!

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