These are an elegant addition to a Christmas cookie plate. For those of us who love baking cookies over the holidays, (and all year round too) you will love these traditional shortbread cookie recipes.
Except, there is nothing traditional about it! Once you dip these little gems into luscious chocolate, it’s a game-changer.
I decided to cover the chocolate with chopped walnuts. My hubby is a huge nut lover, and I knew he would flip over them. I dipped 2-3 in sprinkles too because I love the extra crunch of a sugary topping.
The best part is you can decide how you want to top the chocolate! I even left a few with nothing but the chocolate-dipped goodness too!
Whatever way you decided to decorate these cookies they will be one of the best cookies you’ve made!
- 1 cup butter
- 1⁄2 cup sugar
- 2 cups flour
- 1 teaspoon vanilla
- 2 bars of gourmet chocolate melted
Cream butter and sugar, add flour and vanilla.
Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
Use the tines of a fork to flatten cookies.
Bake at 350°F for 12-15 minutes.
Remove from baking sheet, cool 10-15 minutes.
Dip half of each cookie into melted chocolate, nuts, or any other topping you like.
Chill to set chocolate. Chill for at least 15 mins.
Here are some pictures of the process.
I used my Kitchenaid Mixer to blend all of the ingredients, but you can easily use a hand mixer as well. You’ll want the dough to mix well but not overly mixed. Shortbread dough is always crumbly by nature so don’t worry if it seems to have a mostly dry texture. That’s spot on!
I decided to roll the balls in sugar in the raw as opposed to white sugar. I like the consistency and flavor much better.
I like using a baking mat to prep the cookies for the oven. After rolling in a ball you’ll want to fork flatten them into your desired shape.
Now, they are ready for the oven!
I love using good chocolate like Ghirardelli. Avoid using those premade baking chocolate drops in a bag – they don’t taste as good or melt as well.
Use a knife with a serrated edge and chop the chocolate up into small bits. It melts so much nicer that way. I used a double boiler to melt the chocolate. Make sure the water doesn’t touch the bowl as you never want the water to get anywhere near your chocolate. Water will ruin the melting chocolate!
Be sure to gently stir the chocolate as it starts to melt.
You can see how beautifully the chocolate melts when you use a double boiler.
Make sure you chop the nuts very fine. They stick to the chocolate much nicer that way.
All done and ready for the fridge! Be sure to let them sit in the cold for at least 15 minutes to set the chocolate.
You can decide how much chocolate you want on each cookie.
All done and ready to eat!
A delicious close-up!
When I serve them to my company, I love to pair them with some fresh fruit too!
I promise you – these cookies will be one of the best cookies you ever make!
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