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.)
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.)
That does sound delicious! I needed this when I first moved into our house, and I wanted to make cookies but had no eggs. :)
ReplyDeleteI have no eggs. I will make some. Although, I'm not sure I have any of the other stuff either...
ReplyDeleteRight 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!