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

 

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!


Nutrition Information:

Quickview
95k Calories
1g Protein
5g Total Fat
11g Carbs
0% Health Score
Limit These
Calories
95k
5%

Fat
5g
8%

  Saturated Fat
3g
21%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
13mg
5%

Sodium
79mg
3%

Get Enough Of These
Protein
1g
2%

Selenium
3µg
4%

Vitamin B1
0.06mg
4%

Manganese
0.08mg
4%

Folate
14µg
4%

Vitamin A
157IU
3%

Vitamin B2
0.05mg
3%

Iron
0.46mg
3%

Vitamin B3
0.48mg
2%

Copper
0.04mg
2%

Fiber
0.43g
2%

Phosphorus
14mg
1%

Magnesium
4mg
1%

Vitamin E
0.15mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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