Boy has it been a whirlwind the last few weeks. It all started when after a weekend in San Francisco for the Winter Fancy Food Show, which by the way is my new favorite event! Then, as soon as I stepped off the plane, everyone got sick....just in time for mama to come home! Last week we spent 3 days at Disneyland for the Techmunch conference. It was a blast! I will also have some very exciting news coming up that resulted from that conference!
So now that we are home (and well) I can finally get back to posting! You may have seen these shortbread cookies on Instagram, and if you didn't that means we are not following each other and that needs to change stat! Anyway, I think that when a recipe requires very few ingredients, you need to use the best ingredients out there. In this case, butter plays a huge roll in shortbread cookies. After all, it is the main flavor of the cookie, therefore a good slow churned butter is essential. Slow churned butter creates a creamier texture and a richer taste. As most of you know, my butter of choice is Plugrá European-Style Butter. It creates a cookie that is chewy and literally melts in your mouth!
- 1 cup Plugrá European-Style Butter , softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 ½ cups all purpose flour plus more for rolling
- ¼ teaspoon salt
- 1 ½ cup milk chocolate chips
- 3 teaspoons vegetable shortening (crisco)
- 1 cup toasted coconut
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Using an electric mixer combine butter, sugar and extracts and beat until butter is pale.
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Add flour and salt and mix until combined.
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Form into a disk and wrap in plastic wrap.
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Refrigerate for at least one hour.
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Preheat oven to 350 degrees.
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On a lightly floured surface, roll out dough until your desired thickness.
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Cut out hearts and place on a parchment lined cookie sheet 2 inches apart.
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Bake for 8-12 minutes (depending on thickness) or until edges are golden.
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Cool on baking sheet for 5 minutes then transfer to a cool rack to cool completely.
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In a microwave safe bowl, heat chocolate chips and shortening on for 1 minute.
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Remove from microwave and stir. If chips are not completely melted, reheat for 30 second increments, stirring in-between each increment.
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Gently dip cookie into chocolate and place onto drying rack.
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Sprinkle with toasted coconut and allow to chocolate to harden (at least 1 hour).
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Enjoy!
Maureen
I love shortbread but dipped in chocolate can only be better. These sound awfully good.
theseasidebaker
Chocolate makes everything better!
Elizabeth @ SugarHero.come
Isn't Fancy Food so fun?? I haven't been in a few years but I remember with pleasure bouncing from booth to booth and eating everything in sight. Do they still not technically allow you to take samples out of the hall?
Aaaanyhow, these cookies are so darling, and I agree, the best ingredients are worth it! Thanks for the reminder to stock up on Plugra. Love them!
theseasidebaker
OMG they literally has security guards at the exit checking people's bags for samples! I think that is totally wrong! As a business owner, I would want to sample things before making a min. $300 investment. All that set aside, I would totally go again! It was so much fun!
pattyabr
Happy Valentine's Day! What great cookie!