<\/a><\/figure>\n\n\n\nTips and Tricks for Perfect Halloween Shortbread Cookies<\/h2>\n\n\n\nTip 1: Melting Chocolate\/Almond Bark in the Microwave<\/h3>\n\n\n\n
You can use the old-fashioned way of melting chocolate if you like, but you can cut your time in more than half if you use your microwave. You want to microwave the chips or bark in 30 second bursts, removing to stir in between. <\/p>\n\n\n\n
Tip 2: Dealing with Seized Chocolate<\/h3>\n\n\n\n
If you take too long to dip your cookies, your chocolate may seize up — become dry and clumpy instead of shiny and smooth. Believe it or not, the way to fix that is to add water. Adding a teaspoon full of boiling water and mixing it in will typically cause the chocolate to thin out and become gorgeous again. <\/p>\n\n\n\n
Tip 3: Drying Surfaces<\/h3>\n\n\n\n
Once you’ve dipped your cookies, make sure to let them dry on a proper surface. If you put them directly onto most plates, they will stick. Add a layer of foil or wax paper, or use a silicone baking sheet to keep your freshly dipped cookies from sticking.<\/p>\n\n\n\n
Tip 4: Speeding Up Drying Time<\/h3>\n\n\n\n
In a hurry? You can speed up the drying time for both chocolate and almond bark by popping the Halloween shortbread cookies into the refrigerator for 15 or so minutes. The cool air will cause the chocolate to dry faster, which means you can eat them faster. And that’s a win for everyone!<\/p>\n\n\n\n
Can you freeze shortbread cookies?<\/h2>\n\n\n\n
Yes! I recommend freezing them before you add the chocolate dip. Chocolate doesn’t always freeze well — it can bloom, or get a white residue on it. It’s still okay to eat, but it’s significantly less cute that way. <\/p>\n\n\n\n
The shortbread cookies themselves freeze very well. In an airtight container or freezer bag, the baked, undecorated cookies will keep for up to 3 months. When you want to use them, just put them on the counter and allow them to come to room temperature before decorating. <\/p>\n\n\n\n