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Chocolate Dipped Shortbread Cookies Recipe

Chocolate Dipped Shortbread Cookies

1 cup (2 sticks) unsalted butter
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
3 ounces semisweet dark chocolate, finely chopped
3 ounces white chocolate chips
1 teaspoon olive oil

Chocolate Dipped Shortbread Cookies Preparation:

Preheat the oven to 300° F.

In a large bowl, cream together the butter, sugar, and vanilla with a mixer until combined. On slow speed, beat in the flour and salt until combined.
Form dough into a ball and wrap the shortbread cookie dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
On a lightly floured surface, roll out the dough until to 1/8 inch thick.
Cut out hearts with a 2-inch heart cookie cutter.
Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
Heat oven to 300 degrees with a rack in the center.
Using the tines of a fork press the edges of each cookie to make designs.

Bake until just beginning to brown around the edges, about 18 minutes.
(Shortbread cookies will keep in an airtight container at room temperature for about 5 days.)

In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Add in the oil and stir.

Dip half or one third of each cookie into the chocolate mixture.

Melt the white chocolate over simmering water using the same method as for the chocolate dip. Place melted white chocolate into a frosting pouch (or a ziplock bag with a small corner hole). Drizzle over the chocolate dipped shortbread cookies.


Transfer shortbread cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

 

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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