Striped Shortbread

If you want to add more lacto ovo vegetarian recipes to your recipe box, Striped Shortbread might be a recipe you should try. This recipe serves 36 and costs 11 cents per serving. This dessert has 96 calories, 1g of protein, and 5g of fat per serving. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. 23 people have tried and liked this recipe. This recipe from White Lights On Wednesday requires salt, cornstarch, egg white, and vanilla. With a spoonacular score of 4%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Shortbread Striped Delight, Whole Striped Bass, and Striped Basstrami.

Servings: 36

Preparation duration: 140 minutes

Cooking duration: 10 minutes

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Ingredients:

1 cup + 2 tablespoons unsalted butter, room temperature

½ cup cornstarch

1 egg white, beaten

2¼ cups all-purpose flour

1 cup powdered sugar

½ teaspoon salt

¼ cup unsweetened cocoa powder

1½ teaspoons vanilla

Equipment:

bowl

mixing bowl

baking paper

baking sheet

plastic wrap

oven

frying pan

wire rack

Cooking instruction summary:

In a medium bowl, mix together flour, cornstarch, and salt. Set aside.In a large bowl, beat together butter and powdered sugar until well combined. Add vanilla and mix until vanilla is incorporated.Add flour mixture two butter mixture in two additions, mixing until just combined after each addition.Split dough in half, and set aside half the dough. Leave the other half of the dough in your mixing bowl, and add cocoa powder. Mix in the cocoa powder until evenly distributed. You may have to change from the mixer blade to using your hands to finish kneading in the cocoa powder.Roll out the "vanilla" (not chocolate) dough between two pieces of waxed paper into a 10" square. {My dough was more of a rectangle that was about -inch thick.} Repeat with chocolate dough, making sure it's the same size as the vanilla dough.Remove the top sheet of waxed paper from the chocolate and vanilla dough. Brush the top of the chocolate dough with some egg white. Turn the vanilla dough over, so the uncovered side of the dough is touching the egg white side of the chocolate dough. Gently press to adhere the dough together. Remove the remaining pieces of waxed paper.Cut the dough into four equal strips (long ways if you've made a rectangle). Brush the top of one strip with egg white. Place another dough strip on top of the one you just prepped, chocolate dough and vanilla dough touching (to create alternating stripes), and press gently to adhere. Brush the top of the strip stack you just made with egg white and top with another dough strip, chocolate and vanilla touching, then press gently. Repeat with last dough strip.Wrap the dough "log" in plastic wrap and refrigerate for at least 2 hours or overnight.Preheat oven to 375 degrees F. Line a baking sheet with Sil-Pat or parchment paper.Remove the dough from the refrigerator, and unwrap. Cut the dough log into thirds, and each third into 12 slices. {I cut each third in half and then in half again and then each of those halves into thirds to make sure I'd get 3 dozen cookies (see diagram). You can cut the log into -inch slices it you don't need and exact number.} Lay the slices striped side up on the prepared baking sheet.Bake for 10 minutes, or until edges are golden. Remove from oven and cool for 5 minutes on the pan. Transfer to a wire rack to cool completely. Serve with a big glass of milk!

 

Step by step:


1. In a medium bowl, mix together flour, cornstarch, and salt. Set aside.In a large bowl, beat together butter and powdered sugar until well combined.

2. Add vanilla and mix until vanilla is incorporated.

3. Add flour mixture two butter mixture in two additions, mixing until just combined after each addition.Split dough in half, and set aside half the dough. Leave the other half of the dough in your mixing bowl, and add cocoa powder.

4. Mix in the cocoa powder until evenly distributed. You may have to change from the mixer blade to using your hands to finish kneading in the cocoa powder.

5. Roll out the "vanilla" (not chocolate) dough between two pieces of waxed paper into a 10" square. {My dough was more of a rectangle that was about -inch thick.} Repeat with chocolate dough, making sure it's the same size as the vanilla dough.

6. Remove the top sheet of waxed paper from the chocolate and vanilla dough.

7. Brush the top of the chocolate dough with some egg white. Turn the vanilla dough over, so the uncovered side of the dough is touching the egg white side of the chocolate dough. Gently press to adhere the dough together.

8. Remove the remaining pieces of waxed paper.

9. Cut the dough into four equal strips (long ways if you've made a rectangle).

10. Brush the top of one strip with egg white.

11. Place another dough strip on top of the one you just prepped, chocolate dough and vanilla dough touching (to create alternating stripes), and press gently to adhere.

12. Brush the top of the strip stack you just made with egg white and top with another dough strip, chocolate and vanilla touching, then press gently. Repeat with last dough strip.Wrap the dough "log" in plastic wrap and refrigerate for at least 2 hours or overnight.Preheat oven to 375 degrees F. Line a baking sheet with Sil-Pat or parchment paper.

13. Remove the dough from the refrigerator, and unwrap.

14. Cut the dough log into thirds, and each third into 12 slices. {I cut each third in half and then in half again and then each of those halves into thirds to make sure I'd get 3 dozen cookies (see diagram). You can cut the log into -inch slices it you don't need and exact number.} Lay the slices striped side up on the prepared baking sheet.

15. Bake for 10 minutes, or until edges are golden.

16. Remove from oven and cool for 5 minutes on the pan.

17. Transfer to a wire rack to cool completely.

18. Serve with a big glass of milk!


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