Cinnamon Chocolate-Dipped Shortbread

I’ve said it before and I’ve said it again – which seems to be a common theme on this blog, I feel – but I love shortbread. I love the buttery crumb. I love the slight saltiness. I love the low-level sweetness. I love the fact that since there is no egg in the batter, I can eat it raw. (Ha!) A good shortbread recipe is one any good cook should have up their sleeve. You never know when you may need to whip it out!

Case in point: When a new co-worker suggested doing a cookie swap at work for the holidays, I both loved and loathed the idea. I don’t have any pressing issues with cookies: they are sugary, delicious, and soul-soothing. I was down for a cookie swap! My issue? When the HELL would I made a batch of cookies? The weekend prior was filled with shooting photos for other blogs and PR outlets, but I knew I had to squeeze in something simple and quick…

Low and behold, shortbread saves the day, once again!

I decided to go a little fancier with it, adding some cinnamon-infused semi-sweet chocolate to the mix. Cinnamon and chocolate is a combination that is sorely underutilized, and it works wonders when added to milk, semi, or dark chocolates. And, in honor of NYC’s first snow of the season on December 9th, why not sprinkle a little bit of finely grated white chocolate on top?

Want to save some more time? Make the dough the night before you want to bake – it took me 10 minutes to throw it together – and wrap it in plastic wrap before saying “Good night!” and placing it in your fridge. The next morning, take the dough out, have your coffee and breakfast, take a walk around the block, return an hour later, and roll it out!

I’m pleased with this batch. I can only hope my co-workers also enjoy it. I suppose I’ll find out tomorrow… 🀞

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JOIN THE VIRTUAL COOKIE SWAP! Please visit the following blogs; these talented folks have some additional awesome cookie recipes for y’all to try this holiday season! Come back on December 18th after 6 a.m. EST, when all links will be active:Β 

Madeline Hall – Snowflake Chocolate Sugar Cookies
Katherine in Brooklyn – Cranberry Jam Linzer CookiesΒ 
lyndsey eden – Orange Zest and Almond Chocolate Shortbread Cookies
Conscious Eating with Rui – Snickerdoodle Mexican Wedding Cookies
Nommable – Nutmeg Nutella Rice Krispies
The Foodwright – Peanut Butter Cup Thumbprints
Wood and Spoon – Soft Frosted Sugar Cookies
Pumpkin & Peanut Butter – Gluten Free Gingerdoodle Blondies
This Brown Kitchen – Chocolate Holiday Nankhatai Cookies
Bappy Girl – Strawberry and Blueberry Meringue
The Table of Contents – Sesame Almond Ginger Lace Cookies
Gracepcheng – Vegan Chocolate Chip Cookies
Jenna Hazel – Soft Vegan Gingerbread Cookies

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Cinnamon Chocolate-Dipped Shortbread
(Adapted from the Pretty. Simple. Sweet recipe for Chocolate-Dipped Shortbread Cookies)
(Makes roughly 40 cookies)

Ingredients:

For Shortbread:

– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1 cup powdered sugar
– 1 teaspoon vanilla extract

For Chocolate:

– 1 cup semi-sweet chocolate, chopped
– 1/2 teaspoon ground cinnamon
– 1/8 teaspoon vanilla extract
– 1/2 cup white chocolate, finely grated

Directions:

1.) In a medium bowl, sift together flour and salt. Set aside.

2.) In a large bowl, add butter and sugar. With a hand blender, mix on low for 3 minutes or until butter and sugar have creamed together. Beat in vanilla extract. Add in flour, 1/2 cup at a time, and mix until combined.

3.) Form dough into a disc, wrap in plastic wrap, and put in fridge for at least 1 hour or overnight; if leaving out overnight, be sure to remove it from fridge and allow it sit at room temperature for 1 hour before using.

4.) Preheat oven to 350Β°F. Roll dough out on parchment paper or a lightly floured surface until it is a round disc roughly 1/4″ thick. Score then cut dough into roughly 1″ x 1″ squares. Reroll scraps and continue to cut into additional squares.

5.) Place shortbread on parchment paper-lined cookie sheet – bake in batches, if necessary – and bake for 10 minutes or until the edges are golden brown. Remove from oven, place cookies on wire rack, and allow to cool to room temperature.

6.) In a double-boiler – or by placing a bowl or sauce pan over a larger saucepan with simmering water – slowly melt chocolate over low heat. Mix in cinnamon and vanilla extract and stir to combine. Place a towel or baking sheet beneath the wire rack the cookies are on; this will catch any chocolate drips. Dip one side of each cookie into the chocolate. Place back on wire rack and allow chocolate to cool / harden. If desired, sprinkle with shaved white chocolate while chocolate has cooled slightly but is still warm.

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