Recipe: Chocolate Shortbread Nuggets (using rice flour)

CHOCOLATE SHORTBREAD NUGGETS

1 1/4 cups all-purpose flour, spooned in and leveled
1/2 cup rice flour, spooned in and leveled
1/2 cup strained Dutch-processed unsweetened cocoa powder, spooned in and leveled
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
2/3 cup superfine sugar
1 teaspoon pure vanilla extract
1 tablespoon sparkling white sugar (available at specialty baking stores)
4 ounces fine quality bittersweet or semisweet chocolate, such as Lindt Bittersweet, melted
1 teaspoon vegetable or canola oil

Position the shelf in the center of the oven. Heat the oven to 300 degrees F. Cut a 15-inch square of heavy-duty aluminum foil. Invert the pan and center the foil over the pan, pressing it across the bottom and down the sides. Remove the foil, turn the pan right side up, and place the foil shell in the pan, shaping it smoothly across the bottom and snugly against the sides.

Strain the flour, rice flour, cocoa, and salt together three times. Set aside.

Place the butter in the bowl of an electric mixer fitted with the paddle attachment and mix on medium-low speed until smooth and creamy, about 1 minute. Add the sugar gradually, taking about 1 minute, then mix for 1 minute longer, scraping the side of the bowl as needed. Add the vanilla and mix to combine.

Remove the bowl from the machine and transfer the mixture to a large, wide bowl for ease of mixing. Using a wooden spoon, cut half of the dry ingredients into the butter mixture until it is almost incorporated. Work in the remaining dry ingredients by hand, adding in five to six additions. All of the flour does not have to be incorporated after each addition. Gently knead the mixture just until a smooth dough is formed. Be careful not to overwork the dough as this will result in a tough cookie.

Press the dough evenly into the pan using a batarde or flat-bottomed glass wrapped in plastic. Be sure the dough is pushed into the corners. Test for evenness by inserting a toothpick or the point of a knife randomly into the dough. Clean the side of the pan by inserting the flat side of a dough scraper, small metal spatula, or plastic pastry corne in between the dough and the sides of the pan.

Bake for 50 to 55 minutes, or until set on top. Take out and let rest for 5 minutes. (Do not turn off oven.)

Using a dough scraper, cut straight down through the dough at 1-inch intervals, making eight strips. Give the pan a quarter-turn and cut four more strips at 2-inch intervals. Sprinkle with the sparkling white sugar.

Return to the oven and bake for another 10 minutes. Remove from the oven and let rest for 10 minutes.

Have a cookie sheet without sides ready. Using the foil as an aid, lift the shortbread from the pan and place it on the cookie sheet. Pull the aluminum foil as it releases from the sides of the shortbread, wrapping the larger sides of the foil under the pan to prevent it from sliding. Wrap loose edges of the foil around the sides of the cookie sheet, smoothing the foil as best you can. Cut through the shortbread again, and using a spatula, spread them slightly apart.

Return to the oven for 10 more minutes to crisp and dry the cookies. Remove from the oven and let cool for 5 to 10 minutes before transferring to a cooling rack.

Stir together the melted chocolate and vegetable oil. While the cookies are still tepid, dip each cookie into the chocolate mixture to a depth of 3/4-inch. Place on a cooling rack and allow to stand until the chocolate sets.

Yield: 32 (1-inch-by-2-inch) cookies
Source: Great Cookies by Carole Walter