As a child one of my fondest Christmas memories is making cookies with my mom to leave for Santa. I remember waking up in the middle of the night just to check to see if Santa ate the cookies I left him.
Over the next few days I will be sharing a few of my favorite cookie recipes with you that I have made.
I recently tested Ina Garten’s Shortbread recipe to share with a group of PR girls. Her recipe is easy to make and cost-effective. Her shortbread cookies are rich and buttery and just melt in your mouth. Check out the recipe below!
Shortbread Cookies Dipped in Chocolate
Recipe from Ina Garten
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups of semisweet chocolate chips
How to Prepare
Preheat the oven to 350 degrees F.
In a mixing bowl, mix the butter and sugar until they are combined. Add the vanilla extract. In a separate medium bowl, mix the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. The Dough will appear crumbly. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes in the refrigerator.
Roll the dough 1/2-inch thick and cut with cookie cutter. Place the cookies on an ungreased non-stick baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
Allow the cookies to cool at room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper.
Put the chocolate in a bowl and microwave on high power for a minute seconds. Stop and stir every 15 seconds. (Carefully watch the chocolate to make sure it doesn’t burn) Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Dip each cookie half-way into chocolate and place on the parchment paper. Allow the cookies to cool in the refrigerator until the chocolate has hardened.