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This week she offers a recipe for chocolate-chestnut shortbread pinwheel cookies. As we wind down this eventful year, we at “Superabundant” wish you all a cozy holiday season and we’ll see ...
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Bake about 20 minutes. Let cool. In a double boiler, melt the milk chocolate. Coarsely chop the remaining hazelnuts. Dip top of one half of cookie into chocolate and top with coarsely chopped ...
Cool. Using a piping bag or spoon, drizzle the melted chocolate over the cookies. Alternatively, dip half of the cookie in the melted chocolate. Let set before storing in an airtight container.
Once the surface is cracked, the cookies are ready ... but enjoying them rather as tender chocolate shortbread.