| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Alcohol, Bar cookies, Chocolate |
12 |
Servings |
INGREDIENTS
| 10 |
T |
Butter, cold |
| 1/3 |
c |
Powdered Sugar |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Unsweetened Cocoa |
| 1 |
c |
Flour |
| 4 |
|
Egg Yolks |
| 3/4 |
c |
Sugar |
| 3 |
oz |
Lemon Juice |
|
|
about 2-1/2 lemons |
| 4 |
T |
Butter |
|
pn |
Salt |
| 2 |
t |
Lemon Zest |
| 1 |
oz |
Bittersweet Chocolate |
|
|
Finely Chopped |
| 2 |
T |
Heavy Cream |
| 1 1/2 |
t |
Grand Marnier |
INSTRUCTIONS
Heat oven to 325~F. Use 8x8" pan and line bottom and two sides with a
8x16" strip of foil. Whisk together the sugars and cocoa. In a large
bowl, cream the butter and cocoa mixture until light and fluffy. Mix
in the flour, adding in two parts, until incorporated. Pat dough into
prepared pan. Use fork to prick dough all over. Bake for 40 minutes.
While shortbread is baking, prepare the Topping. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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