Meg's Chocolate Shortbread with Mint Chocolate Glaze

Meg is on the Marketing team at StickerGiant

Meg-on-the-Marketing-Team-at-StickerGiant

When I was 11 years old, I went to a Fourth of July BBQ with my mom. Growing up in the mountains of Colorado, sometimes it snowed in the middle of summer, which I was accustomed too, and this picnic happened to be on one of those days. While at the picnic, I found a stray kitten in the barn and became determined to bring her home. It was cold and snowing after all! With that in mind, I convinced my mom we needed to rescue the kitten from the cold and bring her home with us that day. While my mom saw right through the story, and knew it would be 90º or more outside the next day, I still got to bring home the black cat, which we named Blanca (yes, I knew it meant “white” in Spanish at the time I named the cat). This also became one of the most memorable picnics I ever went to.

chocolateIngredients

Shortbread

1 cup all purpose flour

¼ cup unsweetened cocoa powder

¼ teaspoon salt

½ cup (one stick) butter, softened

½ cup granulated sugar

½ teaspoon vanilla extract

1 large egg yolk

 

Mint Chocolate Ganache

1 bar Lindt intense mint dark or 3.5 ounces of mint dark chocolate bar, or your favorite type of mint chocolate

3.5 ounces heavy whipping cream

 

Directions

Preheat oven to 350º F and lightly butter a 9 inch tart pan.

In a medium bowl mix flour, cocoa, and salt.

In a large bowl, beat butter and sugar until creamy, then add vanilla and egg yolk.

Blend in your dry mix gradually and beat just until dough forms.

Important: do not overmix dough or you will have crumbly shortbread.

Press your dough into the tart pan in an even layer, and bake for 18-23 minutes or just until your dough no longer looks wet.

After baking, let shortbread cool for 15-20 minutes before topping with your chocolate ganache.

For the ganache, break your chocolate bar into smaller pieces and set aside in a heat resistant bowl.

Warm your heavy cream slowly in a saucepan over low heat.

Remove your cream just before it begins to boil, and immediately pour over your chocolate bar.

Let the cream sit with the chocolate for a few minutes, then stir until you have a smooth topping.

While your ganache is still warm, spread it evenly over your shortbread.

Set aside and let topping cool, then cut into bite-sized cookies and enjoy.

 

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