One of my favorite foodie-finds in Maine was the Little Notch Bakery, a cute cafe within walking distance of our condo.
One morning, we stopped by for coffee. One evening, we made a full meal of the delicious pizzas. But, on what was practically a daily basis, my sister and I swung by for some bakery treats.
Cookies, brownies and chocolate-filled pastries — oh my!
Of course, I loved the traditional cookies and rich brownies. So, it surprised me when my favorite treat was the chocolate-chip shortbread. Somehow it managed to be sweet without being too sweet and chocolatey without being too chocolatey.
Back home and eager to keep the memories of Maine alive, I set out to make my own chocolate-chip shortbread. And, because I always feel the need to put my own spin on things, I added in some dried cherries.
Cherry and Chocolate Shortbread
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake dessert vegan chocolate cookie
Ingredients (16 cookies)
- 1/2 C buttery spread (such as Smart Balance)
- 4 T sugar + 1 t for topping
- 3/4 C whole-wheat pastry flour
- 3/4 C all-purpose flour
- 1-2 T soy milk, as necessary
- 1/2 C chocolate chips, chopped smaller
- 1/2 C dried cherries, diced
In a mixing bowl, cream together buttery spread and 4 T sugar. While continuously mixing, slowly add in flour until all flour is added and the dough balls up. Add in the milk if necessary. Fold in the chocolate chips and dried cherries.
On a floured surface, roll the dough to 1/2-inch thickness and shape it into a rectangle. Sprinkle on the remaining 1 t sugar. Cut into long, thin strips.
Carefully place the individual strips on a well-greased baking sheet and bake in a 375 degree oven for 20 minutes.
Much like my beloved biscotti, this shortbread is a crisp, crumbly treat. It’s also less sweet than an average batch of chocolate-chip cookies, so it’s almost justifiable as an afternoon snack — although the extra bit of sugar sprinkled on top doesn’t help with that argument. (I don’t let that stop me.)