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Chocolate Shortbread Ol recipe

Chocolate Shortbread Ol .

Cinnamon and a just a hint of cayenne givethese rich chocolate shortbread cookies unique flavor and a definitivesouth of the border flair.

Recipe: Chocolate ShortbreadOl

2 (8-ounce) bars NESTL ® TOLLHOUSE® Dark Chocolate Baking Bar, broken into small pieces2 cups all-purpose flour1 teaspoon ground cinnamon1/8 teaspoon ground cayenne pepper1 cup packed light brown sugar3/4 cup (1 1/2 sticks) butter, softened1 cup pecans, toasted and chopped

  • Preheat oven to 325°F (160°C).
  • Microwave chocolate in small, uncovered,microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;STIR. If pieces retain some of their original shape, microwaveat additional 10 to 15-second intervals, stirring just untilmelted. Cool to room temperature.
  • Combine flour, cinnamon and cayenne inmedium bowl. Beat brown sugar and butter in large mixer bowluntil light and fluffy. Beat in melted chocolate. Stir in flourmixture until blended. Stir in pecans.
  • Shape dough into 1-inch balls; place 2-inchesapart on ungreased baking sheets. Flatten with bottom of glassdipped in sugar.
  • Bake for 10 to 12 minutes or until edgesare set. Cool on baking sheets for 2 minutes; remove to wireracks to cool completely.

    Makes 42 (3 1/2 dozen) cookies.

    Nutritional Information Per Serving (1/42of recipe): Calories: 120 Calories from Fat: 70 Total Fat: 7g Saturated Fat: 3.5 g Cholesterol: 10 mg Sodium: 25 mg Carbohydrates:13 g Dietary Fiber: .5 g Sugars: 8 g Protein: 1 g

    Recipe and photograph are the property of Nestl ® and, used with permission.


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