Cookies & Bars

Shortbreads Swing Our Way

Chocolate Dipped Shortbread-Duo Dishes

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.

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40 thoughts on “Shortbreads Swing Our Way

  1. I seriously love dipped shortbread, and I was hoping I could reach in the screen and try yours, but it just didn’t work!! I voted as well!! Congrats!

  2. I agree that butter makes everything taste better, especially cookies, but I still have my reservations and do not use it very often.

  3. Great looking recipe, as usual. What I’m really impressed with is how everyone managed to resist your invitation to revisit so-bad-they’re-good ’90s songs. Maybe you should do karaoke cooking for your next 24-24-24…

  4. Love your Chocolate Shortbread cookies! Perfect for my Sunday afternoon Brunch!

    Thanks for sharing your recipe:)

    Have a wonderful Day 🙂

  5. Butter DOES make everything better! I don’t think I’d ever use margarine in any baking!
    This shortbread looks great!

  6. The only thing that could make buttery melt-in-your mouth shortbread cookies any better is chocolate! What divine treats!

  7. Oh, you are so right, butter does make everything better. Your shortbread is ever so tempting me right now- I’ve been trying to find the time to throw a shortbread recipe together this week. These would not last even a day with me.

    Yes, I do remember that song, the 90’s- def a fun time for musica!

  8. So right about butter. I grew up with Country Crock – butter was really bad when I was young. But now I only use butter (no margarines or those omega-3 enhanced this that and the other thing). Just in moderation (and with chocolate!).

  9. lovely arrangement and how you dipped them into some white some brown chocolate ..very creative and pleasing to the eye and belly I am sure 🙂 xxx

  10. you looking good, shortbread, good, sho nuff good enough for me! 😀

    butter, liqueur, dark chocolate, and old school club beats are a winning combination ANY day in my world.

  11. Oh that made me smile! I love that song! 😉 and now it’ll be in my head…

    Love shortbread and your dipped ones look awesome!!

  12. I don’t know what I love more … the looks of these cookies or the fact that y’all worked the word crunk into this post. Sweet!

    I was all grunge-i-fied in the 90s, but man so much good music from that era. I enjoyed the trip down memory lane with that video. Thanks for the linkage!

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