Kar I whipped up my cookies last week just before the “school run” so we could have something tasty to eat with our coffee on the long drive to our cabin. I love baking, it’s relaxing in a way and the end result sticks around a little longer than a meal. If you make enough cookies or a big enough cake, you’re enjoying your hard work for at least a couple of days. I was hoping Jay would read my mind and make cookies with a variety of nuts, some coconut, chocolate and cranberries. Do you have a recipe like this you want to share with us? In the end, Chef baked delicious shortbread covered in a dark chocolate and pine nuts. Read on to see the photo and get the recipe!
Jay My strength isn’t baking, but I do have a major weakness for anything sweet. I have always been fortunate enough to work with some of the best pastry chefs in the world. As a young cook, I was lucky enough to have a chef who instilled in me the importance of maintaining a knowledge in baking and pastry. This was Vincent Stufano, who to this day is my mentor, and he knew this knowledge would make for a stronger and more well rounded Chef. I was excited when Karlin challenged me to a cookie recipe. I pulled out the old faithful, the shortbread cookie. A recipe that is easy to remember (good one to keep in your back pocket) and suitable to add flavours to. A basic shortbread is 3 parts flour, 2 parts butter and 1 part sugar; this will be your base from which to build your own combinations of flavours.
Jason’s Shortbread with Chocolate & Pine Nuts
3 cups all purpose flour
2 cups unsalted butter, room temperature
1 cup light brown sugar
Zest of 2 oranges
pinch of salt
1/2 lb dark chocolate 62%
1/2 cup heavy whipping cream
1/4 cup pine nuts, toasted until golden brown
Pre-heat oven to 350F.
Place butter and sugar into a a mixing bowl and cream until light and fluffy. Add the orange zest and the pinch of salt. Add the flour in 3 stages, incorporating the flour completely each time. Once the flour has been incorporated, I like to roll out the cookie dough to about 3/8″ and cut out the desired shape. Once you have cut all the cookies place them on a tray and leave in the refrigerator for about 30 mins. Place your cookies on a parchment lined baking sheet and cook for about 16 minutes. Cool.
Place the chocolate and cream in a microwavable container and warm until chocolate is melted, stirring to incorporate the cream. You will have a very smooth mixture. Once the pine nuts have cooled from toasting, crush them coarsely. Spread the chocolate mixture on top of the cookies to cover the entire surface and sprinkle with crushed pine nuts. Serve immediately. Enjoy!
** If you are going to store these cookies after baking, do not add the chocolate mixture and pine nuts until ready to serve. If you add the chocolate and pine nuts just before serving, you will have a much better cookie!
The chocolate mixture will keep very well in an air tight container as will the crushed pine nuts