Mini Dipped Chocolate Shortbread Cookies

Talk about stopping and smelling the chocolates - these little cookies are just right for sitting down with a cup of tea, putting your feet up, and composing an ode to chocolate in your mind while remaining oblivious to the chaos around you for just a moment. Aaahhh...

I found this fabulous recipe in a little book called The Lady Had Seconds  - found in a thrift store! I made these cookies for our church ladies' tea and they were a hit! They should just be called chocolate bliss - so good! And so dainty - just right for a tea party! Shortbread is easy to make and I know that you can handle this recipe! Hey - every sentence in this paragraph has an exclamation point! :)

If a recipe starts out with lovely melted chocolates like this, you know it's going to be good! :)

After you mix the dough, you roll it into 4 1-inch diameter logs covered with wax paper and then freeze for a while before slicing. So don't forget to do this part ahead of time!

Sliced and baked. I froze mine for too long and started slicing while a little too cold so my dough wouldn't slice neatly to make perfect rounds - but once you dip them in chocolate, it just doesn't matter anymore. :)

Dipped, set up and ready to devour nibble!

Mini Dipped Chocolate Shortbread Cookies

10 tablespoons cold butter, cut into pieces
1 cup cake flour
3/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
3 ounces bittersweet chocolate, melted

Chocolate Glaze
6 ounces bittersweet chocolate
4 tablespoons butter

Preheat oven to 325 degrees F. Line cookie sheet(s) with parchment paper or non-stick foil.

Beat butter, flours, powdered sugar and salt in large bowl until crumbly. Add melted chocolate. Mix until a stiff dough forms.

Divide dough into 4 sections. Roll each section into a log, about 3/4 to 1-inch in diameter. Wrap rolls in wax paper. Freeze 1-2 hours, until firm. {If you leave it longer and completely freeze the dough, you'll need to let it thaw some before slicing.}

Remove paper and slice dough in 3/4-inch pieces. Place rounds 1 inch apart on prepared cookie sheet(s). Bake about 15 minutes, until firm to the touch. Remove to wire rack and cool completely.

Prepare Chocolate Glaze by melting chocolate and butter in small saucepan over low heat. Stir occasionally.

Dip half of each cookie in glaze. Let sit on wax paper until chocolate is set up and firm - 30 minutes or so. Enjoy!!

There they are - on the top plate - in easy reach - LOL!

These cookies look and taste like they are difficult to prepare, but it truly is a simple recipe to follow. I think you should try them out soon!

I might be in love with shortbread cookies - incredibly delicious simplicity. My other shortbread recipes:

• Brown Sugar Shortbread
• Chocolate Chip Shortbreads
• Cranberry-Chocolate Chip Shortbread Cookies {@ Pennies & Blessings}
• Scottish Shortbread

Have you ever made shortbread cookies? Have you ever made CHOCOLATE shortbread cookies?! :)

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls
 ~ Sweet Tooth Friday at Alli 'N Sons
 ~ I'm Lovin' It at TidyMom

If you like to stop and smell the recipes with me, you can subscribe by clicking right here!

Have a blessed and blissful day friends!

Brown Sugar Shortbread

It was only in the last few years that I realized making shortbread was so simple. It's so rich-tasting that I always assumed it must involve a lot of work. It really doesn't! In fact, this recipe that my Stepmother gave to me a few years ago only has 3 ingredients! And it's oh so yummy - tastes very similar to the Walker shortbread cookies you can buy.

Brown Sugar Shortbread

1 cup butter (2 sticks), softened
1/2 cup packed brown sugar
2 1/4 cups flour

Preheat oven to 300 degrees F.

Cream butter and sugar in mixing bowl until fluffy. Add flour gradually, mixing in. Turn dough onto floured surface and knead until smooth.

Pat into a 1/3 inch thick rectangle about 8x11 inches. Cut into 1x2 inch strips. {I used my Pampered Chef pizza cutter to make that part easy!} Place strips 1 inch apart on ungreased cookie sheet. Prick with fork.

Bake for 25 minutes or until bottoms begin to brown. Remove from oven and cool 5 minutes on cookie sheet. Remove to rack.

YUM.

Isn't that simple? If you've never tried it, you really should! And if you like shortbread, you might also like my  Chocolate Chip Shortbreads or the super-easy Scottish Shortbread bars!

Do you make shortbread? Could you hand me over a shortbread cookie right now to go with my coffee? :)

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic and Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom

It's easy to keep up with the recipes here at Stop and Smell the Chocolates - just click here to subscribe.

Have a blessed and simply delicious day friends!

Chocolate Chip Shortbreads

There has been a serious lack of chocolate around here lately!!  I don't have any new chocolate recipes for you, but thought I could re-post a yummy one for you to try this weekend.  The "old" chocolate recipes do start to feel neglected after a while, you know.  :)

 

Chocolate Chip Shortbreads

1 cup plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
1 stick (1/2 cup) cold unsalted butter
1/3 cup semisweet mini chocolate chips

1. Heat oven to 325 degrees F. Have a baking sheet ready.

2. Mix flour and 1/4 cup granulated sugar in a medium bowl. Cut in butter with a pastry blender (or rub in with fingertips) until mixture resembles coarse crumbs. Stir in mini chips.

3. Gently press crumbs together to form a dough (heat from your hand will help this happen). Place on baking sheet; pat into an 8-in. disk. With a sharp knife, score into 16 wedges, cutting about halfway through dough. Prick wedges twice with a fork.

4. Bake 25 minutes, or until shortbread looks dry and golden at edges. Immediately cut through score lines. Cool 5 minutes on baking sheet before removing to a wire rack to cool completely. Can be stored airtight at room temperature up to 3 days.

Be very careful with these from beginning to end as they're very delicate and crumbly!  They have a nice mild flavor since the butter is unsalted - you could certainly add a dash of salt if you wanted.  And um, I'm making my own self drool looking at this pic - LOL!

Have you tried these before?  Are you going to make some this weekend?  More importantly - are you going to share??!!

This post is linked to:
~ Chic & Crafty at The Frugal Girls
~ I'm Lovin' It at TidyMom
~ Fusion Fridays at Jane Deere

Have a wonderful chocolatey weekend friends!