Shortbread Cookies with Chocolate Wasabi Crunch

Recently I received a delicious assortment of samples from World Peas. They’re delicious, natural GMO-free green peas flavored with all natural ingredients (no artificial flavors, colors or sweeteners). They’re great for snacking, but they’re also wonderful for cooking! You can also use them in salads and soups or crush them up for a flavorful topping. One of my favorite reci-peas, comes in the form of a spicy/sweet cookie. Check out the recipe below!

BeccaEwing_WasabiWorldPeas_Shortbread

 

Shortbread Cookies with Chocolate Wasabi Crunch

Ingredients

  • 2 cups all-purpose flour
  • 2 sticks unsalted butter, softened
  • 1/2 cup powdered sugar
  • 3 ounces bittersweet chocolate
  • 1 teaspoon canola oil
  • 1 cup crushed Wasabi World Peas

Instructions

  1. Cream butter and powdered sugar until light and fluffy. Slowly add flour until just incorporated.
  2. Cover dough in a bowl with plastic wrap and refrigerate for about 30 minutes to chill.
  3. Preheat oven to 350F. Line baking tray with parchment paper.
  4. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds with a cookie or biscuit cutter. Place on the prepared baking sheet and move to the refrigerator for about 15 minutes to harden.
  5. Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned on the edges.
  6. Remove from oven and let cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
  7. To dip cookies:
  8. Fill a sauce pan with a couple of inches of water and bring to a simmer. Melt chocolate in a heat-proof bowl over the simmering pot, adding oil to reach a smooth consistency. Dip cookies into chocolate and place onto parchment paper. As they set, sprinkle with crushed wasabi peas.

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