In these Shortbreads the indulgent butter, brown sugar, vanilla and sprinkles, counterpart the bitterness of the cocoa and semisweet chocolate chips.
I will have countless ones, in my heart or in reality. Or in my travels. Alone, with a crowd of people, with one other person - in all the many places I will live. I know that there will be so many more.
[Kitchen, Banana Yoshimoto]
The last day of 2015.
Can't believe we're already there...
What do you usually do when the year is coming to an end?
Me, after the first anxiety attack: "When did the year fly by? Oh my, I'm getting old!", I usually review it, start evaluating what I've done, bring resolutions for the upcoming new year and let go of what did not work for me. I'm sure that I cannot stop that I will suffer again, but again I will get back on my feet. Because what matters is: I won't let my spirit be destroyed.
As long as I have love and smiles, sunny days and sunsets, places to go and people to be with, books and a kitchen, I won't be defeated.
In the last year there were some sad moments, but there were also many beautiful, blessed moments: with Loreto we started our blog adventure in february, brainstorming about platforms, templates, and blog names on the phone and on skype, cooking and taking pictures in two kitchens at an ocean's distance; we were reunited; we travelled, visiting new places and learning new cultures; we went to lots of live concerts; tried new restaurants and cafes; spent quality time with friends and family; enjoyed each other's company immensely.
So bittersweet, is the flavor of the ending year. But with sugary, jolly sprinkles on top, as a reminder that life has to be reveled in, fully, crunching it, licking the sugar from your lips and fingers.
Like these Chocolate Shortbreads: with the indulgent and sweet butter, brown sugar, vanilla and sprinkles, counterparting the bitterness of the cocoa and semisweet chocolate chips.
The end result is a crunchy, crumbly, decadent cookie. Rich and voluptuous, pretty and festive.
Perfect treat to celebrate the end of the year.
Hope you had a good one, full of love and laughter.
Song of the ending year: "Time Of Your Life", by Green Day.
Wishing you a serene ending and a sparkling, joyful, full of promises New Year!
Recipe adapted from "Totally Chocolate" by Eric Lanlard.Print
- 1 ¼ stick salted butter, softened
- ½ cup firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour
- scant ⅓ cup unsweetened cocoa
- ⅓ cup semisweet chocolate chips
- ⅓ cups granulated sugar
- In a large bowl, cream together the butter, brown sugar and vanilla until pale and fluffy.
- Sift together the flour and cocoa powder, fold in, and combine to form a crumbly dough.
- Stir in the chocolate chips.
- Sprinkle the granulated sugar onto a clean work surface.
- Form the dough into a 2-inch diameter log, then roll in the sugar to coat.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350° F and line two large baking sheets with parchment paper.
- Using a large knife, cut the dough into ½-inch-thick circles and place themon the prepared baking sheets.
- Bake in the oven for 10-12 minutes, or until the edges are firm to the touch.
- Let cool on the sheets, then store in an airtight container or cookie jar for up to 1 week.
The combination of cocoa powder and chocolate chips maks for a rich, indulgent shortbread cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
And I'll leave you with our most-viewed posts of 2015:
I love baking and kneading dough because it takes me to a happy place in my soul.