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Wednesday, February 12, 2014

Chocolate Shortbread Cookies

Nothing says "I love you" like homemade baked goods.  So with errands to do on Monday, a dentist appointment on Tuesday, a staff meeting on Wednesday, and my graduate class on Thursday, unless I could get my act together with something relatively simple, it would be a cookie-free Valentine's Day on Friday.  So I thought making heart shaped shortbread cookies would be simple and a nice way to get Adrienne involved, and although I have already made an absolutely wonderful coconut shortbread cookie before, Jim's not the biggest fan of coconut.  And then I wondered if anyone's ever made a chocolate shortbread cookie.  Sure enough, they have.  So I checked out a bunch of recipes and settled on one that had the most trustworthy combination of ingredients and it was perfection.  These were great.  I'm officially adding it to my cookie catalogue (if I had a cookie catalogue.)  Adrienne fun dipping them in chocolate and covering them in sprinkles, so it really was the best kind of self-created Valentine's Day fun.  I hope you also enjoy making this with or for your loved ones.

Chocolate Shortbread Cookies
adapted from Crunchy Creamy Sweet
makes 12  cookies

12 Tbsp unsalted butter, softened
1/2 cup sugar
1/2 tsp vanilla
1 cup of all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp kosher salt
3 oz. 60% dark chocolate chips
2 tsp canola oil

Preheat oven to 350 degrees.  In a standing mixer (or in a bowl using a hand mixer), beat the butter for about 1 minute until creamy.  Add the sugar and beat together for 4 minutes.  Then add the vanilla and combine.  In another large bowl, sift together the flour, cocoa powder, and salt.  Then add half this mixture to the butter mixture  Once incorporated, add the remaining flour.  Mix for another minute or so on medium speed.

Dump the dough onto a piece of plastic wrap and mold into a disc.  Wrap well and refrigerate for 1 hour.  Once ready, unwrap and roll out 1/4-inch thick in between two pieces of parchment paper.  Cut out your cookies, reroll out your scraps, cut more cookies, and repeat until there is nothing left.

Place the cookies onto a parchment lined cookie sheet and bake for 18 minutes.  Remove from the oven and allow to cool for 2 minutes before removing to a wire rack.  Allot to cool completely before proceeding to dip them in chocolate.

In a microwave safe bowl, heat the chocolate and oil in the microwave in 15 second intervals until the chocolate is melted.  Stir until smooth and dip each cookie.  Lay the cookies back on a piece of parchment paper and decorate with sprinkles.  Allow to cool completely before serving.

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