Monday, June 24, 2013

Chocolate Red Wine Shortbreads

1 c. extra-virgin olive oil
1 egg
1 tsp pure vanilla extract
6 TBS red wine (Cabernet, Zinfandel, Petite Syrah or nice blend)

1 c. cocoa powder

1 1/2 c. powdered sugar

3 c. unbleached all-purpose flour

In large mixing bowl, combine olive oil, egg, vanilla & red wine & whisk until well blended. Add the cocoa & continue whisking until smooth. Add the powdered sugar in 3 batches, whisking well after each addition to remove all clumps. Add flour, stirring with a spoon (the whisk will just clump up) until dough is well blended & holds its shape. Add a little more wine if dough is too dry.

Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for at least an hour.

Preheat oven to 350. Line large baking sheet with baking parchment.

Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry. Be careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)

Store in tightly covered container at room temperature.

These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.

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