Shortbread Cookies Dipped….


Shortbread Cookies Dipped…

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Shortbread Cookies:

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Courtesy Ian Garten,

revised by “The Domestic Diva”

Prep Time:                                 30 minutes

Cook Time:                                30 minutes

Makes about 3 dozen Cookies

Ingredients:

3/4 pound unsalted butter, at room temperature

1 cup of sugar, plus extra for sprinkling

(Reduced sugar version) 1/2 cup of Sugar Splenda Blend

1 teaspoon of pure Vanilla extract

1/2 teaspoon of Almond extract

3 1/2 cups of all-purpose flour

1/4 teaspoon of salt

6 oz. of semi-sweet chocolate, finely chopped

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Directions:

Preheat oven to 350 degrees F.

Mix together the butter and sugar or sugar Splenda blend just until blended.  Add the vanilla and almond extract.  In a medium  bowl, sift together

the flour, and salt, then add them to the butter-and-sugar mixture, a cup at a time.  Mix on low-speed until the dough starts to come together.  Dump dough on your surface dusted with flour and shape into a flat disk, about 1-inch thick.  Wrap in plastic wrap and put in refrigerator for 30-45 minutes, until firm but still pliable.

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Roll the dough 1/2 inch thick on a lightly floured surface and cut with a 3-by-1-inch finger shaped cutter/or you can use your cookie cut outs.  Place the cookies on an ungreased baking sheet and sprinkle with sugar or sugar splenda blend.  Bake for 20 to 25 minutes, or just until the edges begin to brown.  Allow to cool to room temperature.

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When the cookies are cool,  place them on a baking sheet lined with parchment paper.  Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.  Make sure you keep an eye on the chocolate and it doesn’t over cook.  Stir with a wooden spoon.  Continue to heat and stir in 30-second increments until the chocolate is just melted.  Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth.   Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle or dip 1/2 of each or some of your cookies with just enough chocolate to coat it.  Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.

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Hope you enjoy making these delicious and fun Shortbread cookies!

From my Kitchen and Home to Yours!

The Domestic Diva!

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