The cocoa shortbread cookies are soft and crumbly. Beautiful in heart shape, filled in the center with a chocolate candy (smarties). They emit an aphrodisiac chocolate scent and are perfect to give to your sweet half. Grandma’s easy and quick recipe.
While heart-shaped shortbreads (packaged by Mulino Bianco) can be purchased at the supermarket or online.
Do you know the history and legend of Valentine’s Day? Discover it here.
SEASONALITY of cocoa shortbread cookies: always good, perfect for Valentine’s Day.
Simple cookie recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 48 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Valentine's Day
- Energy 41.90 (Kcal)
- Carbohydrates 5.16 (g) of which sugars 1.84 (g)
- Proteins 0.73 (g)
- Fat 2.30 (g) of which saturated 1.45 (g)of which unsaturated 0.82 (g)
- Fibers 0.32 (g)
- Sodium 2.04 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cocoa Shortbread Cookies
Quantities for about 48 cookies – for two baking trays.
- 4.23 oz butter (soft)
- 1.42 cups all-purpose flour
- 0.14 cups rice flour (or cornstarch, potato starch…)
- 0.4 cups sugar (or 0.5 cups if you like it sweeter)
- 0.25 cups unsweetened cocoa powder
- 1 tsp baking powder
- 1 egg (medium – 55g)
- as needed water (cold)
How much does a shortbread cookie weigh?
On average, it weighs about 9 grams.
How many calories are in a cocoa cookie?
Tools
- Bowl
- Sieve or fine mesh strainer
- Plastic wrap
- Rolling pin
- Cutter – heart shape
- Baking sheet standard size
- Parchment paper
Cocoa Shortbread Cookies
1. In a bowl place: 4.23 oz of butter (remove from the refrigerator 15 minutes before) in chunks, 1.42 cups of all-purpose flour, 0.14 cups of rice flour (or other powder thickener), 0.4 cups of sugar, 0.25 cups of unsweetened cocoa (to be sifted with a strainer), 1 teaspoon of baking powder (to be sifted).
2. Quickly mix everything with your fingertips until a sandy dough forms.
3. Add the egg and mix again, if necessary add a little cold water to make the dough homogeneous.
4. Transfer the shortbread dough to the work surface and compact. Cover with plastic wrap and let rest in the refrigerator for 30 minutes (or 10 minutes in the freezer).
5. Preheat the static oven to 356°F.
6. On the floured work surface, with the help of a rolling pin, roll out the shortbread dough to a height of 0.2 inches. Shape the cookies with the preferred cutter.
In the middle of each heart, you can insert a chocolate candy (smarties).
6. Place the cookies on the baking sheet lined with parchment paper and bake for about 15 minutes (time changes depending on the size of the cookies) in the preheated static oven at 356°F.
7. Remove the cookies while they are still soft and let them cool at room temperature.
STORING cocoa shortbread cookies
To store shortbread cookies, place them in an airtight container, away from moisture and light. This way they will remain fresh and crisp. To keep them longer, you can freeze them.
FAQ (Questions and Answers)
How to roll out shortbread dough evenly?
To roll out shortbread dough evenly, dust the work surface with a little flour, use a rolling pin, and roll the dough with gentle and uniform movements. Turn the dough occasionally to prevent sticking and achieve an even thickness. If necessary, use two sheets of parchment paper to facilitate rolling.
What to use instead of plastic wrap for shortbread dough?
Instead of plastic wrap, use parchment paper or a food storage bag. Wrap the shortbread dough to keep it well sealed and store it in the refrigerator. Another option is to use an airtight container.
