This Has NEVER Happened Before (Chocolate Shortbread)
I am out of bittersweet chocolate!
I am out of semisweet chocolate
I am out of milk chocolate
I am out of unsweetened chocolate in usable form (I need to break up a ten-pound block)
I will have to replenish my stores, since as Sweetnicks will tell you, chocolate is one of nature's most powerful antioxidants.
I do have cocoa, which I used to make a batch of Maida Heatter's chocolate shortbread. This is also the dough I use to make chocolate homentashn (hamentashen), for which you will want to double the recipe.
Chocolate Shortbread (Adapted from Maida Heatter's Book of Great Chocolate Desserts)
2 cups (8 ounces) flour
1 cup confectioners' sugar
2/3 cup cocoa
8 ounces (1 cup, 2 sticks) cold sweet butter, cut into chunks
1 or 2 teaspoons vanilla extract
Heat the oven to 300f. Combine the first four ingredients in a processor and process to a fine meal. with the machine running, add the vanilla, and continue processing until the dough forms a ball. Roll the dough to about 1/2 inch thick (Heatter says no less than 1/2 inch, but I think you can make them a little thinner than that (for homentashn, you will roll them almost 1/4 inch thick))
Cut the cookies into circles, hearts, or wedges, and bake for about 25 minutes.
This recipe appeared in Yiddish here.
דער רעצעפּט גפֿינט זיך אױף ייִדיש דאָ
I should be ready to have at that block of unsweetened chocolate as soon as these are done.