C ookies, cookies, cookies! They have been churning out my kitchen at a rapid pace. I finally made time to decide on recipes for my Christmas cookie plate and have started baking. It feels good! However, the flour all over the floor and never-ending sink-full of dishes does not feel so good. I’m really missing the dishwasher right about now.
Next week will be cookie week; six straight days of cookies that could adorn your holiday dessert table. After a fall of not blogging as much as I would like, I’m trying to make up for it in December. Clearly I have extra time without reading and writing about the conservation issues facing the world’s biomes.
These cookies are the result of trying to use up my hoarded stock of peanut butter chips and chocolate chips. Whenever they are on sale, I tend to buy a few bags, but the drawer I keep them in is now over filling. In fact, due to a recent $2.99 sale on Ghiradelli chocolate chips, my stash is now kept in a grocery bag #BakerProblems.
I’m beginning to adore shortbread cookies. They are crisp and almost melt in your mouth with a touch of sweetness. The initial plainness lends itself well to adding any and every flavor. Look out for some more shortbread cookies coming your way, they are an easy and delightful way to add variety to the Christmas cookie line up!
Shortbread Dipped in Chocolate and Peanut Butter
- 1 cup (2 sticks) unsalted butter, room temperature
- pinch of salt
- 1 vanilla bean, split and seeds scraped out
- 1/2 cup powdered sugar
- 2 cups flour
- 1 cup peanut chips
- 2 tablespoon coconut oil, divided
- 1 cup bittersweet chocolate chips
- Preheat to oven to 350 ˚F and line two cookie sheets with parchment paper.
- Add the butter and salt to the bowl of a stand mixer with a paddle attachment. Split the vanilla bean and scrape the seeds from inside, add to the butter. Beat until pale yellow and then beat in the powdered sugar until well combined.
- Add the flour and mix until just combined. The dough will appear crumbly, but stays together if your squeeze it into a ball.
- Flour your surface and rolling pin. Roll the dough to 1/4” thick and cut into circles.
- Place the circles on the lined cookie tray. Bake for 18-20 minutes or until the cookies just begin to brown
- Let cool completely on a wire rack before dipping.
- Melt the peanut butter chips and 1 tablespoon coconut oil in a double boiler. Dip part of each cookie into the mixture and place on a wire rack. Refrigerate the wire rack and cookies to speed up the hardening process.
- Meanwhile, melt the chocolate chips with the remaining tablespoon of coconut oil. Dip the cookies and allow to harden on a wire rack.
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