Cookies are one thing that we never get tired of around here. They are the perfect after dinner treat. You can take just one, if you want just a little something, or you can sit down with a big stack of cookies, and a glass of milk, get real happy as they say.
I wanted to see how the shortbread would turnout using this particular pan. You can’t quite make it out, but this is a Wilton pan, it’s a nice weight, and I have used it for a million different things.
FYI – this is a wonderful pan, but I wouldn’t recommend it for shortbread.
I knew I wanted to make a yummy cookie to serve after dinner tonight, and I immediately thought of lemon shortbread, I have been wanting to make shortbread cookies forever!
However, I knew I would be making lemon chicken for dinner, and I thought it might just be a little too much lemon. I pondered for a moment and thought why not do orange and chocolate?
Yes, I went with the one flavor my kids never, ever seem to get tired of – chocolate. Don’t get me wrong we all love chocolate, but I needed a little something more. Orange and chocolate just seemed like the logical choice.
Normally I would’ve made these with orange zest and a little fresh squeezed orange juice, but of course it was the one time we were out oranges. Go figure, huh?
For the cookies I pretty much followed an old Betty Crocker recipe I have been using forever. This is by far the best Shortbread Cookie recipe I have ever used. The cookies are light and flaky, and turn out great every time.
What makes these Rustic? Let’s just say today I had “helpers” and they have different ideas than I do on what looks nice. If you’re a mom, you know what I’m talking about. 🙂 Although these particular shortbread cookies aren’t real pretty, the taste is excellent! Even my “helpers” who are also a part of my “Taste Testing Team” absolutely loved them!!
In the end that’s what really counts isn’t it?
Chocolate-Dipped Shortbread Cookies
1 cup of real butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/2-1 teaspoon orange extract
*This is completely optional, I knew I wanted some orange flavor in the cookies, but didn’t have any fresh oranges on hand.
2 1/2 cups all-purpose flour
1 cup chocolate chips, your preference on what kind
2 teaspoons butter flavored shortening
1. Heat oven 350 degrees Fahrenheit. Cream butter, sugar and vanilla (or any other extract) in a large bowl. Work in flour. If dough is crumbly, mix in 1 to 2 tablespoons soft butter.
2. Roll dough 1/2 to 1/3 inch thick on lightly floured surface. Cut into small shapes (leaves, ovals, squares, triangles) by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
Or cut dough into 2×1-inch tectangles for a classic stick shape. I always use a silpat liner or parchment paper to bake these on. Place 1/2 inch apart on ungreased cookie sheet. If you want to, you can lightly poke holes in dough with fork, for a more traditional look.
MM TIP: FYI – If you have these heart blossom cookie pans from Wilton I wouldn’t use them for shortbread. They’re great pans, and can be used for a million different uses! I just wouldn’t use them again for shortbread.
3. Bake 14 to 16 minutes or until cookies are set, and edges are are light golden brown. Immediately remove from cookie sheet to wire rack, be gentle or they will break. Cool completely, about 30 minutes.
4. In small microwaveable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1-1/2 minutes or until mixture is melted; stir until smooth. Dip half off each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.
Adapted from: Betty Crocker