After the craziness of the second half of 2012 with the move and the overblown holidays (self-imposed...I know) I vowed to sit back and relax in January. Besides running and playing in the kitchen I succeeded in doing very little last month. By the end of the month I was starting to feel like a shut-in! All that's changed in February. How is it that the 31 days of January drug by so slow and then I blink and it's already February 20? Where did this month go? I have a good idea - it's called back to reality! After-school activities, meetings, doctor appointments, birthday parties, school parties.....like I said, reality. This past weekend I was lucky enough to spend 48 glorious hours with my hubby and our little princesses at Kalahari in Sandusky, Ohio. This is an indoor waterpark and resort about 3 hours away from us. It was so much fun and such a great feeling to wear flip flops and bathing suits again for a little while! I love weekend getaways but they always leave me feeling flustered and 'behind' on things.
Tonight my 2nd grader had her First Reconciliation and each parent was asked to bring a dozen cookies for a little reception afterwards. Now, you all know me, so there was no way I was running out to the local grocery store for said cookies! In lieu of how much I have on my plate right now I chose to make a simple shortbread cookie and dip them in chocolate for a little something extra. They are so easy and delicious that I wonder why I don't make shortbread cookies more often. Oh wait, I know why - because I would eat them all! They are chewy and crumbly: buttery, salty and sweet. They are simple perfection! And after a quick dip in melted chocolate they are just that much better!
Chocolate Dipped Shortbread Cookies
Makes about 3 dozen
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon kosher salt
3/4 cup granulated sugar
2 cups all-purpose flour
1/2 pound milk chocolate, wafers
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, salt and sugar together for about 2 minutes. Add the flour and mix just until combined and a cohesive dough is formed. Roll the dough into a long roll, 1 1/2 to 2 inches in diameter. Wrap tightly in parchment paper and freeze until very firm, 30 minutes to 1 hour.
Preheat the oven to 300° F. Line two baking sheets with parchment paper or a silicon baking mat. Set aside.
Remove the log of dough from the freezer and slice into cookies, no thinner than 1/4 inch in thickness. Bake for 20-25 minutes, until the bottoms are a light sand color. Allow to cool on the baking sheets a few minutes before moving them to a wire rack to cool completely.
Place about 2/3 of the chocolate wafers in a microwave safe bowl, preferably glass. Put the bowl in the microwave and cook for 40 seconds. Remove from the microwave and stir. Place the bowl back in the microwave for 20 seconds, then stir again. Continue heating the chocolate for 20 seconds and stirring until the chocolate is smooth and reads about 110° F. Once the chocolate is melted and smooth, add the remaining 1/3 of the chocolate wafers to the melted chocolate and stir gently. Any clumps remaining should melt slowly.
Dip 1/2 of the shortbread cookie into the melted chocolate. Place on a wire rack to cool and harden the chocolate.
Cookies adapted from King Arthur's Flour Baker's Companion
Chocolate melting technique provided by the Foodies at Market District
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!