Shortbread cookies are the perfect side to any tea, coffee or cocoa. I especially like to dip the chocolate side into my coffee for a mocha tasting drink. However, if I am having tea I just flip it and dunk the shortbread. These cookies are extremely easy to make and will have everyone thinking you slaved away for hours, can you beat that?
1 cup butter, softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 chocolate bars (such as Galaxy or Hershey’s)
1. In a large mixing bowl cream butter, brown sugar and vanilla. Gradually add flour. Mix mixture to form soft dough.
2. Shape into log shapes about the size of your pinky finger. Place an inch apart on an ungreased cooking sheet. Bake at 325 F for 15-20 minutes, until lightly golden. Remove and cool.
3. In a small saucepan on low, melt chocolate bars. Dip the end of each cooled cookie into chocolate. You may need to stir the chocolate from time to time to prevent hardening. Place cookies on wax paper and allow chocolate to harden. If your kitchen is warm, place cookies into fridge so chocolate will not melt.
Yields: 2 dozen