Chocolate Wasabi Shortbread Cookies
Back to Recipes & MoreIngredients
- 1 cup (250 mL) unsalted butter, at room temperature (but not too soft)
- 1/2 cup (125 mL) Redpath Granulated Sugar
- 1/4 cup packed (50 mL) Redpath Golden Yellow Sugar
- 1 tsp (5 mL) pure vanilla extract
- 1 3/4 cups (425 mL) all-purpose flour
- 1/2 cup (125 mL) unsweetened cocoa powder
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) wasabi peas, coarsely chopped
- 1/2 cup (125 mL) more wasabi peas, coarsely chopped, for sprinkling
Instructions
1. Whisk together the flour, cocoa powder, and salt. Set aside.
2. In the bowl of an electric mixer, or in a large bowl with a wooden spoon, beat the butter until smooth, then gradually beat in both Redpath sugars and vanilla extract.
3. Chop wasabi peas, then set aside.
4. Gradually mix in the flour mixture, until just combined. The mixture will be very crumbly, so don't worry.
5. Stir in 1/2 cup of the wasabi peas.
6. Dump dough onto the counter, and divide in two. Shape each portion into a disk or rectangle with your hands.
7. Wrap each disk in plastic wrap and refrigerate for at least 1 hour and up to three days.
8. When ready to bake, center the oven rack and preheat the oven to 325°F (160°C).
9. Line two large baking sheets with parchment paper or silicone mats.
10. On a lightly floured surface, roll the dough (one portion at a time) to 1/4-inch (6 mm) thickness. If necessary, let the dough soften slightly before rolling.
11. Using a cookie cutter of your choice, cut out the cookies from the rolled-out dough, pressing the cookie cutter hard down through the wasabi peas. If the dough becomes sticky and difficult to work with, chill it for 10 - 15 minutes.
12. Transfer the cut-out cookies onto the prepared baking sheets, spacing them 1-inch (6 cm) apart. Sprinkle cookies with remaining 1/2 cup of wasabi peas.
13. Bake 12 - 15 minutes, until set. Cool on the baking sheet.
