Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your baking game! These Buttery Ruby Chocolate Shortbread cookies are not just another ordinary dessert - they're a magical fusion of rich, creamy butter and the rare, blush-pink ruby chocolate that will make your kitchen smell like a gourmet bakery. Imagine biting into a perfectly crisp, melt-in-your-mouth shortbread studded with unexpected bursts of fruity, berry-like chocolate that will leave your guests wondering about your secret baking skills!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup ruby chocolate, chopped
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Sift the all-purpose flour and salt into the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Roughly chop the ruby chocolate into small, uneven pieces to create texture throughout the shortbread.
- Gently fold the chopped ruby chocolate into the shortbread dough, distributing evenly.
- Transfer the dough onto a lightly floured surface and roll out to approximately 1/4 inch thickness.
- Using a rectangular or square cookie cutter, cut out uniform shortbread cookies and place them on the prepared baking sheets, leaving about 1 inch between each cookie.
- Chill the cut cookies in the refrigerator for 15 minutes to help maintain their shape during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with additional powdered sugar or drizzle with melted ruby chocolate for extra decoration.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the shortbread tender.
- Chill for Success: The 15-minute refrigeration before baking helps the cookies maintain their shape and prevents spreading.
- Ruby Chocolate Selection: Use high-quality ruby chocolate for the most vibrant flavor and color.
- Precision is Key: Use a sharp, clean cookie cutter for uniform shapes and even baking.
- Cooling is Crucial: Allow cookies to cool completely to develop their signature crisp texture.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition Facts
Calories: 135kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: mg
