Does anyone remember KP & Envyi? We’re not sure why their song popped into our heads, but all the while we were making these shortbread cookies, that was on the brain. Maybe because the hook of that song was so irresistible, just like these cookies. Maybe because we’ve got the light dip and the dark dip on these cookies, just like KP and Envyi! Or perhaps it’s because we felt so crunk as we popped these cookies into our mouths, just like we did growing up in the 90’s. Something about the 90’s, especially 90’s music, just gets us so excited! If we could bottle up the energy of the 90’s hits and sell it…well, perhaps we were beat to the punch by Now That’s What I Call Music, so scratch that. If we could, we would’ve done it! For now, all we can do is eat these cookies to get the same high.
There is something to be said for the benefits of butter. Forget what the FDA says, butter makes everything better. We’re not turning all Paula Deen on you guys, but honestly, we just love the way it tastes–the way it makes food taste. Shortbread cookies are all about the butter. If you don’t use good butter, you’re going to miss out on the purpose and appetizing qualities of a shortbread cookie. Like the 90’s, just one taste will take you to a place where all you feel is good.
We can’t be the only ones who miss that era. Any good memories you want to share?
White and Dark Chocolate Dipped Shortbread Cookies – 6 to 7 dozen
3 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup cornstarch
2 cups unsalted butter, room temp
1 cup powdered sugar
1/2 teaspoon salt
Zest of 1 lemon, minced
2 tablespoons Frangelico liqueur
1 cup white chocolate chips
1 cup dark chocolate pieces
1. Cream the butter, sugar and zest until fluffy, approximately 5 minutes. Add Frangelico and mix until combined.
2. As butter creams, whisk together the flours, cornstarch and salt. Slowly add to wet ingredients until just combined.
3. Divide dough into two balls. Roll each one into a log and pop into the fridge for at least an hour to chill.
4. Once chilled, slice dough about 1/4-1/2” thick and lay cookies onto a parchment paper lined baking sheet. (These cookies do not spread, so you don’t need more than 1/2″ space between the edges.) Bake for 7-9 minutes in a preheated oven at 350 degrees, or until edges just begin to turn golden. Place baked cookies on wire racks to cool.
5. Once cookies have completely cool, pour both chocolates into separate bowls. Choose which one you’d like to start with first, and melt chocolate in the microwave until smooth, approximately 25-30 seconds.
6. Lightly dip half of the baked cookies into the chocolate, scraping off any excess. Lay dipped cookies onto wax or parchment paper to harden. (You can also place them in the fridge to speed the hardening process.)
7. Repeat the melting and dipping process with the other chocolate. Allow chocolate to harden before serving.
Click HERE for the printable recipe.