CHOCOLATE SHORTBREAD

We use this recipe to make crusts for ice cream pies as well as for banana cream and other cream pies at the market. In addition to using the crushed crumbs to make a piecrust and for layering them in desserts, you can also roll out the dough to make shortbread cookies or a tart crust.

AT A GLANCE:

MAKES: about 28 two-inch cookies, one 9-or 10-inch tart crust, or 4 cups of crumbs

CHILLING TIME: 2 hours or up to overnight for cookies or tart crust

SHELF LIFE: 10 days for cookies, 2 weeks for crumbs

INGREDIENTS:

• 1 cup (8 ounces) cold unsalted butter, cut into ½-inch cubes
• 1½ cups (6¾ ounces) unbleached all-purpose flour, more for dusting
• 1 cup (5⅓ ounces) powdered sugar, measured then sifted
• 1¾ ounces (½ cup) Dutch-processed cocoa powder, measured then sifted
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract

INSTRUCTIONS:

MAKE THE DOUGH

1. Combine all of the ingredients in the bowl of a stand mixer with the paddle attachment. Mix on low speed at first, and then increase to medium-low speed and continue mixing until the dough is smooth and just comes together in a solid mass, 1½ to 2 minutes.

TO MAKE COOKIES

1. Turn the dough out onto a piece of plastic wrap and shape into a disk 1 inch thick. Wrap in the plastic wrap and refrigerate until firm, 1 to 2 hours or up to overnight.
2. When you’re ready to bake, position racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick mats.
3. On a lightly floured surface, roll the dough to ¼-inch thickness (or slightly thicker or thinner, if you like). Using a cookie cutter (or a knife for free-form shapes), cut out cookies from the dough. If you use a cutter, gather and reroll the scraps up to two more times; any more than that and the cookies will become tough.
4. Arrange the cookies at least ¾ inch apart on the baking sheets and bake for 8 minutes. Rotate the sheets top to bottom and front to back and continue to bake until they give just slightly to the touch, 4 to 6 minutes longer.
5. Let cool on the baking sheets for 5 minutes, then gently transfer to a rack (the cookies are very delicate when warm but will become slightly sturdier as they cool). Let cool completely. Store in an airtight container.

TO MAKE A TART CRUST

1. Turn the dough out onto a piece of plastic wrap and shape into a disk 1 inch thick. Wrap in the plastic wrap and chill in the refrigerator until firm, 1 to 2 hours or up to overnight.
2. When you’re ready to bake, position a rack in the center of the oven and preheat the oven to 350°F.
3. On a lightly floured surface, roll the dough to ¼-inch thickness. Transfer to a tart pan 9 or 10 inches in diameter either by rolling the dough loosely around the rolling pin and unrolling over the pan, or by sliding the removable tart pan bottom under the dough, using it to transfer the dough into the pan. Being careful not to press or stretch the dough, gently ease the dough into the corners of the pan. Remove the excess dough along the top edge of the pan using a small knife or your fingers. Prick the bottom of the dough with a fork at 1-inch intervals.
4. Bake until the crust looks dry in the center, about 20 minutes. When you take it out of the oven, gently press down on any air bubbles that may have formed. Let cool completely on a rack.

TO MAKE CRUMBS FOR AN ICE CREAM PIE

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick mats.
2. Break the dough into walnut-sized lumps with your fingers and space them evenly on the baking sheets. Bake for 10 minutes, then rotate the pans front to back and top to bottom. Continue to bake for another 10 to 15 minutes, or until they give just slightly to the touch.
3. Let cool completely on the baking sheets. Working in batches as necessary, transfer the shortbread to a food processor and pulse until it becomes a coarse meal. Store in an airtight container at room temperature.