Cocoa Nibs Rounds

By west757

With a tender, smooth flakiness, these cookies are the best qualities of shortbread and a sugar cookie put together. Flecked with cocoa nibs, they are a subtly-sweet and altogether addicting.

Ingredients

• 180 grams all-purpose flour, plus extra for work surface
• 9 grams cornstarch
• 150 grams unsalted butter
• 80 grams icing sugar
• Seeds scraped from half a vanilla bean
• 30 grams cocoa nibs, crushed

Details

Servings 32
Adapted from issuu.com

Preparation

Step 1

1. In a medium bowl, whisk together the flour and cornstarch. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, icing sugar and vanilla bean seeds on medium high until fully incorporated, around 2 minutes.
3. With the mixer low, add the flour mixture in three parts. With the machine on the lowest setting, stir in the cocoa nibs.
4. Turn the dough out onto a lightly-floured work surface, and pat into a flattened round. Wrap tightly in plastic wrap and chill in the fridge for a least an hour.
5. Remove dough from fridge, and allow to stand for 20 minutes. Meanwhile, preheat an oven to 350°F.
6. Lightly flour a work surface, then roll the dough out to an approximate 1 centimeter thickness. Use a small (40 cmm) cutter to cut rounds, and transfer to a parchment lined cookie sheet. Collect scraps to a ball, re-roll and repeat. Refrigerate rounds for 15 minutes.
7. Bake in the pre-heated oven until the tops look dry and the edges are beginning to color, around 15 minutes. Transfer cookies to a rack to cool completely.