Some things are just better coated in chocolate… wouldn’t you agree?
Whether its pretzels, popcorn, potato chips, or coffee beans—chocolate gives ordinary food an extra boost. Back in November, I purchased some mini sugar cookie cutters for my Christmas baking. Since that purchase, I’ve envisioned several different ways that I would use them for my holiday baking. Last week the obvious answer came to me. I would bake shortbread cookies… and cover them in chocolate.
This is a totally indulgent recipe, only made slightly better by the fact that the cookies are miniature in size. At least this way you can eat one without feeling overly gluttonous. These little cookies would be a perfect Christmas gift tied up in a festive bag. They’re certain to be a hit if you bring them to a party arranged on a cookie platter.
Chocolate Covered Shortbread Cookies
Makes approximately 6 dozen miniature cookies
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Red, green, and white chocolate candy melts
Sprinkles for decoration
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Place a rack in the middle of the oven and preheat to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
To heat chocolate melts, microwave 1 package Candy Melts at 40% power or defrost setting for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted. Dip cooled cookies into chocolate mixture and place on a table lined with waxed paper. For decoration you can put a little chocolate in a plastic bag and cut off the tip. Simply drizzle the chocolate over the cookie. When you are finished, you can add sprinkles of your desired color. Cool cookies for approximately 1 hour or until chocolate has hardened.
Heather’s Helpful Hints
You may want to add a little bit of shortening to your chocolate before coating your shortbread cookies. This is because the addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. Doing this helps to make a more evenly coated product. The ratio between shortening and chocolate is very straightforward. You simply add 1/2 teaspoon of shortening to each ounce of chocolate, melting the combination and stirring until it is smooth. Remember: Do not use butter or margarine because both of these contain water, which can ruin the melting process.