![]() ![]() Use a good, unsalted (never salted for baking!) butter. I do have to say that since you are using so few ingredients in this recipe, the quality really plays a huge role. We are going to dip it (Because… When I dip, you dip, we dip.) in chocolate and add a bit of of a surprise on top. Keep reading for our favorite, simple Dipped Shortbread Cookie recipe. Maybe the bit of raw sugar that I sprinkle on top. Maybe it’s the ridiculous amount of butter that is in them. There are a few exceptions to this, and shortbread is one off them. Just let them dry/set on a sheet of parchment paper.I can’t say that I am not the type that enjoys overly sweet desserts and confections. Dip thoughts… you could dip the bottoms of the cookies in chocolate too, if you want.Sprinkle the nuts right after you dip the chocolate or they won’t stick.Place on a baking sheet in the oven for 8 minutes or so, until fragrant.) (Oh. Does anyone even like them? (Regardless of your nut choice, just make sure you toast them first. ![]() Chopped almonds (oooh- with milk chocolate as the classic combo, like in Milk Chocolate & Toasted Almond Toffee) would be good too- and even hazelnuts. What kind of nut to use? It’s almost as tough a question as the one above.Make both and do a taste test to see if you notice the difference. Bittersweet? You could totally use semi-sweet or milk chocolate for this recipe.Remember to bake these for the full time, until they are quite golden brown and smelling up a storm (like butter and wonderfulness). Check out the official shortbread tips in the original post.(Microwave for additional 10 – 15 second increments if necessary.) Dip tops of cooled cookies into chocolate and sprinkle chopped nuts over chocolate right away. In a small shallow bowl, melt chocolate in microwave for 1 minute then stir.Preheat oven to 325°, and bake shortbread until firm to the touch and turning golden brown (about 20-25 minutes).Chill dough balls until firm before baking. Roll dough into 1-inch thick balls in your hand (you might need dough to ‘warm up’ a bit to do this). Pat dough into a flat disc and wrap with plastic wrap chill until very firm (at least an hour).Add flour & salt combo and mix on low speed until dough is just incorporated together into a ball. Cream butter with a stand mixer (or hand-held mixer) until light (2 – 3 minutes), then add sugar and beat for additional 2 – 3 minutes (scraping sides of bowl a couple of times throughout). Sift flour and salt together in a small bowl and set aside.Pop a few of these cookies down the hatch and keep the diet at bay.Īdapted from my Classic Shortbread Cookie recipe…ġ cup (2 sticks) unsalted butter (room temperature)ģ/4 cup bittersweet chocolate chips, meltedģ/4 cup pecans, toasted and finely chopped Very different than cutting yourself a massive hunk of Chocolate Mocha Cake with Fudgy Frosting and then feeling all guilty and needing like a diet needs to take shape on the horizon. And there you have it- a perfectly incredible and tiny cookie to make the world right again.Īnother plus about making small cookies: you can eat several and feel like you’ve just had a little bit of dessert. Chop them up and sprinkle them on the chocolate before it sets, so the nutty-chocolate situation sets in a “we are one” kind of way. Toast some nuts- pecans, walnuts, perhaps a medley of the two. You could stop there and die a happy dessert-eater. Take a perfectly good shortbread cookie ball, and dip it in chocolate.
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