I don’t know what it is about this time of year, but I crave cookies like crazy! I guess that’s why there’s so many cookies exchanges. I can’t be alone in this, right? Right?
Anyway, shortbread is one of my absolute favorite kinds of cookies. They’re light, they’re buttery, and in my book, they’re basically perfect.
The problem? My husband thinks that any baked good that does not involve chocolate is a waste of everyone’s time.
These shortbread cookies combine my favorite things about shortbread (did I mention the lightness? Or the butteriness?) with a nod to my husband’s need for chocolate. I threw in a little chopped walnut as well to up the crunchy factor, because why not?Oh, and they’re also gorgeous. Did I mention that too?
Start by creaming your butter and sugars. I know I say this every time, but whipping the butter and the sugar together until they’re really fluffy is super, super important to getting that gorgeous light texture in your shortbread.
Then add the rest of the ingredients. Mix them together well. You’ll get a crumbly looking dough. You can fix that by kneading it for a minute or two.
Now, roll your dough out on a floured surface. You can either use cookie cutter to cut up the cookies, or roll them up in to a log and slice them (this is what I did – makes a very nice looking round and you don’t have to roll things out over and over again.).
Bake at 300 for 20-25. Your cookies are done when they have that slightly golden look going on.
Once your cookies are cool, melt your chocolate by microwaving it in 30 second burst and stirring in between. Dip your cookies into the chocolate. If you want to use sprinkles or nuts just dip the cookies in after the chocoalte. This would be a great way to festive these up for holidays!
And that’s it. Super cute, right?
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