Baking

Chocolate Dipped Shortbread Cookies

These heart shaped cookies are sure to win the heart of your Valentine. What better combination than buttery shortbread cookies and chocolate? The recipe comes from my handy dandy Mrs. Fields Cookie Book, so you know it’s going to be delicious.

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Ingredients

Shortbread:

  • 1-1/2 cups salted butter, softened
  • 1 cup powdered sugar
  • 1 Tbsp vanilla extract
  • 3 cups all purpose flour

Chocolate Glaze:

  • 1/4 cup heavy cream
  • 1 cup (6 oz.) semisweet chocolate chips
  • 2 tsp light corn syrup

Directions

  1. Blend butter until smooth with electric mixer. Slowly blend in the sugar and scrape down the sides of the bowl. Add the vanilla and combine thoroughly, then add the flour in slowly at a low speed.
  2. Divide dough into two roughly equal pieces. Flatten each into a disk and wrap in plastic wrap. Refrigerate for about 1-1/2 hours.
  3. Preheat oven to 325°F.
  4. On a floured surface, roll out disks to 1/4 inch thickness, turning often to prevent sticking.
  5. Use floured cookie cutters to cut dough into desired shapes (like hearts). Bake on ungreased cookie sheets for 16-18 minutes, being careful not to let them brown. (For even baking, turn cookie sheets a half turn in the middle of baking, and swap top and bottom racks if applicable.) Transfer cookies quickly to a flat surface.
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  6. For the glaze: Scald cream in a small saucepan (until small bubbles form around the edges); remove from heat. Stir in chocolate chips and corn syrup. Cover and let stand for 15 minutes. With small wire whisk, gently stir glaze until smooth, being careful not to create bubbles. Dip cookies or use a spoon to drizzle chocolate glaze to cover half of each cookie. (I covered both the front and back halves for the maximum chocolate.) Transfer to a tray or cool cookie sheet covered with wax paper. Refrigerate for 10 minutes to set.

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    Bubbles along the edge of the saucepan, indicating the cream is scalded.

If you like thinner cookies, the recipe actually says that you’re supposed to roll out the dough to 1/8 inch thickness. I like my shortbread cookies on the thick side, however, which is why I altered it. And if you’re really into chocolate, you can cover your whole cookie in chocolate, but you may want to double the glaze recipe.

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This recipe made about 2 dozen cookies about 4″ big and 1/4″ thick.

This post was supposed to be Pintertest #5, but I really wanted to make these cookies for Valentine’s Day, so I pushed Pintertest #5 back to next week. This coming Tuesday marks Sparkle and Sprinkle’s 1st birthday, so I thought I’d give you the honors of choosing what I should Pintertest next week.

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