About the Author
Kaye Hansen is a self-taught baker and the owner of the Riviera Bakehouse in Westchester, the bakery of choice for devoted customers from Albany to New York City. Liv Hansen trained as a painter before turning her eye for color and composition to buttercream and melted chocolate. The bakery has been featured in the New York Times
, and the Hansens have appeared on the Today
show, Food Network, and The View
. Both Kaye and Liv reside in Rockland County.
Excerpt. © Reprinted by permission. All rights reserved.
Rudolph Chocolate Shortbread
Makes 3 dozen cookies
This recipe is a chocolate variation of our regular shortbread. We pipe a red chocolate nose on Rudolph and sprinkly it with red sanding sugar—see how it glows!Preheat the oven to 350°F
.Grease 2 cookie sheets
.On a piece of wax paper, sift together:
• 3 1/2 (3.5) cups all-purpose flour
• 1/2 (.5) cup cocoa powder
• 1 cup confectioners' sugar
• 1/4 (.25) teaspoon saltPlace the ingredients in a large bowl of an electric mixer.
• 17 ounces (4 sticks plus 2 tablespoons) cold unsalted butter, cut into 1/2 (.5) inch cubesMix on low speed until the dough comes together.
On a lightly floured board:
• Roll out the dough 1/4 (.25) inch thick. Use a Rudolph cookie cutter, or a cookie cutter of your choice, to cut out the dough. Place Rudolphs 2 inches apart on the cookie sheets. Prick each cookie once with a fork. Bake for 10 to 12 minutes. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely. Do not attempt to move the cookies before they have completely cooled or the legs might break off.
• 1/4 (.25) cup white wafer chocolate or 2 ounces white chocolateAdd to the melted chocolate and stir until well combined:
• 6 drops
red candy color (add more or less as desired)Pour the melted chocolate into a pastry cone. Cut a small tip off the end of the cone. Pipe a red nose on each Rudolph.
Before the chocolate dries, sprinkle the noses with:
• Red sanding sugar