Shortbread cookies are so easy to make. People often think that chocolate chip cookies are the standard cookies to make for new bakers; however, I would refute and say shortbread cookies are generally much simpler. Shortbread is so simple that it can be made with only butter, powdered sugar, and flour. For this reason, it makes for the perfect cookie canvas to add whatever mix-ins, dips, and toppings of your choice. Today, I went with a timeless combination of dark and white chocolate with a few sprinkles for more fun. They can also be made beforehand and kept in the freezer for storage. Once you are craving fresh-out-of-the-oven cookies, simply slice some and let them bake.
Recipe
Yields 24 cookies
Ingredients
150 grams or 1 ½ cup butter
½ cup powdered sugar
85 grams dark or ½ cup semisweet chocolate
1 teaspoon vanilla extract
180 grams or 1 ½ all-purpose flour
Pinch of salt
1 cup white chocolate, melted
Sprinkles
Procedure
Put the butter in a heat-safe bowl, and place this on top of a saucepan with boiling water to create a makeshift Bain-marie or double boiler. Use a spatula to mix them together until they have completely melted.
In another bowl, cream the butter and sugar.
Slowly mix in the melted chocolate.
Add in the vanilla extract.
Fold in the flour and salt.
Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 350℉.
Roll the dough into a log and cut it into ½ cm thick slices.
Place the cookies on a lined baking tray and bake them for 10 minutes. Let them cool for 10 minutes
Dip one end of the cookies into the melted white chocolate.
Add some sprinkles on top.
Let them chill for 10 minutes.
Serve and enjoy!
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