Tag Archives: Betty Crocker

Shamrock Chocolate Dipped Shortbread Cookies

blog shamrock cookie 2

I love holidays! I’m not irish but my brother-in-law . On March 17th we all have a little bit of the irish in us. I like to make something to celebrate the holiday with the family and this shortbread recipe is perfect. The vibrant green makes you realize Spring is just a short few days away. These cookies are delicious plain but the chocolate and decorative green sugar makes the cookies more festive! Enjoy!!!

From by the bay , wishing you a very Happy and Green Saint Patrick’s Day.

Maryann

blog sham shortbread 1

Shamrock Chocolate Dipped Shortbread Cookies
Adapted from Betty Crocker
Makes approximately 24 cookies, depending on size of the cookie cutter

Ingredients

1 cup unsalted butter, softened ( 2 sticks)
3/4 cup confectioner’s sugar
1 teaspoon pure vanilla
2 1/2 cups all purpose flour
1/2 cup chocolate ( semi- sweet or bittersweet or mixed)
6 to 8 drops of green food coloring, or more if you prefer a more vibrant green cookie

To decorate

  • 2 tablespoons unsalted butter
  • 1/2 cup chocolate ( semi-sweet or bittersweet or mixed)
  • decorative coarse sugar , green

Directions
Preheat oven to 350 degrees F. Use an electric mixer to beat together 1 cup butter, sugar and vanilla. On low speed slowly add the flour to combine. Add food coloring and mix well. If the dough is crumbly you use your hands to push together to combine. Roll dough 1/2 inch thick on lightly floured surface. Roll dough in one direction to keep the dough smooth. Use a floured shamrock cookie cutter. Place on non stick cookie sheets 1/2 inch apart. Bake 12 to 15 minutes or until set and the bottoms are golden brown. Remove from oven and place onto wire rack to cool, about 30 minutes. To decorate , In a small microwavable bowl add the chocolate and remaining butter. Microwave on high for 1 minute, remove from oven and stir briskly. Repeat process until chocolate is smooth and melted. Dip half of each cookie into the melted chocolate and place on wax paper, sprinkle with decorative sugar and let dry until chocolate is set.

blog sham cookie 3

Chocolate Dipped Shortbread Cookies

I like to indulge in the occasional cookie and I can’t think of a better way to indulge than with shortbread. I’ve made shortbread the traditional way, where it’s super crumbly and that’s great, but during a trip to London, I fell in love with shortbread cookies that were rolled out and cut into various shapes and sizes. I love this variation of shortbread especially since you can dip your shapes into chocolate – delicious! I experimented with dulce blond chocolate from Whole Foods for a lovely dulce de leche taste, a major success. This is a perfect cookie for any holiday, you can try hearts for Valentine’s Day, Trees for Christmas or Bunnies for Easter to name just a few ideas.
From by the bay, wishing you buttery shortbread food memories!
Maryann
blog choc shortbread
Chocolate Dipped Shortbread Cookies
Adapted from Betty Crocker
Makes approximately 48 cookies
Ingredients
1 cup unsalted butter, softened ( 2 sticks), plus 1 -2 tablespoons
3/4 cup confectioner’s sugar
1 teaspoon pure vanilla
2 1/2 cups all purpose flour
1/2 cup chocolate ( semi- sweet, bittersweet or dulce blond)
2 teaspoons shortening
Directions
Preheat oven to 350 degrees F. Use an electric mixer to beat together  1 cup butter, sugar and vanilla. On low speed slowly add the flour to combine. If the dough is crumbly add the additional tablespoons of butter. Roll dough 1/2 inch thick on lightly floured surface. Roll dough in one direction to keep the dough smooth. Cut into small rounds using a floured 1 1/2 inch cutter. Place on non stick cookie sheets 1/2 inch apart. Bake 12 to 15 minutes or until set and the bottoms are golden brown.  Remove from oven and place onto wire rack to cool, about 30 minutes. In a small microwavable bowl add the chocolate and shortening. Microwave on high for 1 minute, remove from oven and stir briskly. Repeat process until chocolate is smooth and melted. Dip half of each cookie into the melted chocolate and place on wax paper until chocolate is set.
Alternate ideas: skip the chocolate and add 2 teaspoons of lemon zest or chopped finely rosemary or finely chopped crystalized ginger. Also, you can cut into other shapes, I like to cut into little mini shapes for a delicate treat.