Welcome to Friday Feast in the Tavern! Before I close the doors to the Tavern for the weekend, I'm sharing a favorite cookie treat. There's nothing special about today's recipe, since I'm spending some quiet time with my knight to celebrate our 39th wedding anniversary tomorrow. The temps are glorious here in our city, and we're going to take advantage of Mother Nature's blessings. We've pulled out the barbecue and spruced up the pillows for our swing outdoors. A nice, quiet weekend with food and drinks.
Now for the treat... Get out your favorite cookie and chocolate. Melt the chocolate in a small pan, and then dip the end of your cookie (we happen to love Walkers Shortbread) into the warm chocolate. Let cool and enjoy! Delicious! Though if you'd like to combine the two, you can always make my version of Chocolate Shortbread. Recipe is below.
½ cup butter, softened
1 ½ tablespoons cocoa powder
½ cup powdered sugar
½ teaspoon vanilla
1 cup unsifted flour
Preheat oven to 325 degrees.
Cream the butter until it is light. Mix in the powdered sugar, cocoa, and vanilla. Now mix in flour until just combined. Place dough on board and knead until smooth. Spray your shortbread pan (If you don’t have a ceramic shortbread pan, you can use a round cake pan).
Firmly press the dough into your pan. Prick the entire surface with a fork, and bake the shortbread for 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes. Loosen the edges with a knife and flip the pan over onto a wooden cutting board. Cut the shortbread into serving pieces while it is still warm.
Until next Friday, have a lovely weekend and Happy Valentine's Day!
Sláinte mhath from me and the knight!