How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.
These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!
Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project
We are on the 6th Day!!! Halfway done and so far I have been keeping up. Now it would be a whole other story if you asked my family how I was doing…laundry half done, kitchen perpetually a mess. You get the picture right?
Anyway for the 6th day of the 12 Days of Cookies I had decided to make the Coconut Orange Snowballs but when I pulled out my coconut I realized that the kids have been nibbling on it and there is not nearly enough left for the recipe! Quick change of plans. I have things to do today. Decided on the Chocolate-Glazed Mocha Fans because I have some really yummy Callebaut Chocolate for the glaze!
- Nonstick vegetable oil spray
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons instant espresso powder or coffee powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 3/4 cup whipping cream
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.
Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.
Would I make these again? Yes I would. These were truly delicious. Once I tasted them though I didn’t want too much chocolate on them but I did want some nuts so I dipped them in chocolate and added some chopped pecans to them. Now that was GOOD!