Sunday, April 25, 2010

Delicious.

For you, Mindee.

A while ago I desperately wanted to make cookies.  This happens about once a week.  I'm in trouble when it happens oftener.  This time however, we had no eggs.  No eggs. What to do, what to do.  Well, I made this:

Chocolate Shortbread

Rack in center of oven.  Preheat oven to 300 F.  Have ready 13 x 9 inch baking pan.

Beat on medium speed until very fluffy and well blended:
1/2 pound (2 sticks) unsalted butter, softened
1/2 cup superfine sugar

Melt, stirring often, in the top of a double boiler or in a microwave on medium:
2 ounces semisweet or bittersweet chocolate

Remove from the heat and let cool slightly.  Sift over the top:
2 cups all-purpose flour

Add chocolate/flour mixture to butter/sugar mixture.  Stir until well blended.  Press the dough into the pan to form a smooth even layer.  Bake until the top is firm when lightly pressed and a toothpick inserted comes out clean, about 40 minutes.  Remove the pan to a rack and let cool until barely warm.  Cut into bars and transfer to a rack to cool.

From: Joy of Cooking, p 820 by Irma S Rombauer, Marion Rombauer Becker and Ethan Becker. Revised edition, copyright 1997.

Sooo good, and I made them with whole wheat too, because we didn't have white flour.  (This was right before we moved, and we were trying to not have a house full of food that we'd have to take.)

2 comments:

  1. That does sound delicious! I needed this when I first moved into our house, and I wanted to make cookies but had no eggs. :)

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  2. I have no eggs. I will make some. Although, I'm not sure I have any of the other stuff either...

    Right now I have a mix for chocolate lava cakes and it calls for 6 eggs! Honestly, 6 eggs! That's enough to flunk a turtle!

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