Shortbread Stars With A Roasted Chestnut Chocolate Glaze
Makes: 15 star cookies, about 1-inch across each
Small-batch cookies are perfect for gifting…or snacking on all by yourself!
Ingredients
GROUP A: CHESTNUT PURÉE
5 - 6 chestnuts, roasted
1 cup water
1 tbsp granulated sugar
GROUP B: GLAZE + TOPPINGS
2 tbsp semi-dark chocolate chips
1/3 cup chestnut purée
1 tsp instant coffee granules
1 tsp kahlua
1 tbsp pistachio kernels, finely chopped
Pinch of light brown sugar
GROUP C: SHORTBREAD COOKIES
1/2 cup AP flour
3 tbsp granulated sugar
1/4 cup softened butter
1/8 tsp salt
1/4 tsp vanilla extract
Method
Shortbread cookies: Preheat oven to 320 F. Beat the softened butter on high speed till it’s creamy. Add the sugar, salt, and vanilla, then beat again to a creamy consistency till everything is well combined. Sift and gradually add the flour, mixing the dough at every addition, till it comes together and forms a uniform ball. Flatten the dough, then cover in plastic wrap and chill for at least 20 minutes. Dust your working surface with flour and roll the dough into a 1/4” thick sheet. Cut out the cookies with a mold (or use a knife to free-hand it), transfer to a parchment-lined baking tray, and bake for 10 - 12 minutes, or until the edges of the cookies start to turn a light brown. Take them out of the oven and let the cookies cool completely on a wire rack before decorating or dipping in the glaze.
Roast the chestnuts: Increase oven temperature to 425 F. Using a sharp knife, make an X-shaped cut on the round side of each chestnut, to prevent them from bursting in the oven due to internal pressure. Arrange the chestnuts on a baking tray and roast them until the skins have pulled back from the cuts and the nutmeats have softened, for about 15 - 20 minutes. Remove from the oven and let them sit for a while before peeling off the shells. Be sure to peel the papery skin between the shell and the chestnut as well.
Make the chestnut purée: Add all Group A ingredients to a small saucepan or cook pot and let the mixture simmer on medium-high heat for 15 - 20 minutes till the nutmeats are soft and mashable. Remove from heat and set aside to cool, then blend to form a thick purée, adding water as needed. Strain to separate the smooth purée and discard the chunky bits (yields roughly 1/3 cup).
Make the glaze: Melt the chocolate chips using a water bath; once smooth and flowy, add all the remaining Group B ingredients except for the pistachios and sugar, and mix well. Add a teaspoon or two of water, if the consistency is too thick.
Dip the cooled cookies half-way in the glaze and sprinkle the crushed pistachios over the still-wet glaze. Refrigerate the cookies for 10 -15 minutes to harden and set the glaze, and sprinkle the brown sugar on top to finish.
