Shortbread Dipped in Chocolate

Shortbread cookies are one of my all time favorite types of cookie. They are absolutely perfect when they come out of the oven, warm and practically melting in your mouth. The great think about shortbread cookies is that they are easy.

With the holiday season quickly approaching, those of us who love to experiment in the kitchen , start getting excited about the desserts we will be trying out this year. Although shortbread cookies are an oldie, they are still a goodie.

Another great thing about them, besides the delicious, crumbly, buttery flavor , is that everyone will think you are a culinary whiz. Everyone can make a sugar cookie. No, I take that back, SOME people can make a sugar cookie. But shortbread, now that takes some skill. Shortbread is also an extremely adaptable cookie. You can add just about any flavor to it. Below I have listed some suggestion, but left out my very favorite, a perfect touch for the holidays.

When the cookies have about 5 minutes left in the over, pull them out and sprinkle crushed up candy canes over them. Place them back in the oven and continue baking. Once they are done and cooling, drizzle melted chocolate across the top. A perfect holiday treat!

1 C butter, softened Blend butter, powdered sugar, vanilla and salt.

1 C powdered sugar

¼ tsp. Salt

1/4 tsp. Vanilla

2 ½ C all purpose flour Blend in flour in 3 portions, scraping well after each addition.

Roll dough approximately ½” thick. Cut into desired shapes. Sprinkle with coarse sugar. Bake 350 degrees till very light golden, approx. 15 min.

FLAVOR VARIATIONS:

1. CAPPUCINO: Add 2 tsp. Instant coffee granules and ¼ C mini chocolate chips to the dough.

2. ORANGE-COCONUT: Add 3/4C shredded coconut, 2 tsp. orange zest, and

1 ½ Tbl. frozen orange juice concentrate to the dough. The dough may be rolled into walnut-size balls, then bake @ 350 degrees approximately 15 to 18 minutes, till set.

While warm, sprinkle with powdered sugar. When cool, roll in more powdered sugar.

3. CRANBERRY-PECAN: Add 5 Tbl. dried cranberries, coarsely chopped, ¾ Cup pecans, coarsely chopped, and the zest of 1 orange to the dough. Roll into balls and bake as for Orange-Coconut Shortbread.

4. WALNUT: Add 1 ½ tsp. Black walnut extract and 1 C chopped walnuts to the dough. Roll into balls and bake as for Orange-coconut Shortbread.