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Saturday, September 18, 2010

Chocolate Chipotle Shortbread

The Altitude Adjustment Section
This week I didn't really get to do a show because I was Bob Ross' sidekick on his show "Gardens, Food, and Santa Fe." We were live from the Farmers Market as a special treat during the KSFR fund drive. But I did get to share some of this delicious shortbread with the guests. So here is the recipe which I will actually discuss on next week's show.

1 cup A.P. flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon Chipotle powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1/3 cup superfine granulated sugar
(put granulated sugar in blender and pulse 'till fine)

Preheat oven to 350. Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in bowl. Set aside. In bowl of electric mixer, beat butter and fine sugar until pale and fluffy. At low speed, add flour mixture and blend until well mixed. Form dough into a ball and divide into 2 halves. Roll each half out into a 1/4 inch circle on parchment on a large sheet pan or 2 small pans. Cut each round into 8 wedges but do not separate. Prick the dough with fork marks all around. Now bake for 16-18 minutes until it looks dry on top. Recut shortbread while hot. It will crisp as it cools.