Welcome to the 12 Days of Treats 2016! It’s day one and we’re kicking it off with cuteness!
Shortbread cookies are always a hit. A nice buttery crunch with delicious chocolate, what’s not to love? Well, now you can love them even more with this adorable shape that is perfect to give as gifts or to serve at afternoon teas.
These cookies are sure to become a new favorite, if they weren’t already. The adorable shape is sure to bring a smile, especially to that tea lover in your life!
Instructions for the tea tags are below the picture.
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Ingredients
- 1 cup (227g) butter, not margarine
- 1/2 cup (73g) light brown sugar, packed
- 2 1/4 cups (281g) all purpose flour
- 1/2 cup (120g) chocolate chips of your preference (darker chocolate holds up better)
- 1 tsp coconut oil (optional)
Instructions
- Preheat oven to 300 degrees F
- In a bowl, cream together butter and sugar until light and creamy.
- Gradually add flour.
- Divide dough in half and roll into rectangular logs if you’re going to slice and bake. Chill for 15 minutes.
- Roll dough no thinner than 1/4-1/2”. Cut into desired shape
- Prick with fork on one side to allow steam to escape while baking. Or if you want a specific design, use a toothpick.
- Bake for 25 minutes and cool completely on wire rack.
- While cookies are cooling, slowly melt chocolate in a double boiler and add coconut oil if you’re using it, and stir until smooth. Be very careful not to let the water boil and melt the chocolate too fast or it will seize up on you.
- Dip the half of the cookie with fork/toothpick holes into the chocolate, coating half the cookie. Or if you’re not doing the tea bag design, drizzle over the top with a fork or spoon if you prefer.
- If it’s holiday time, add some festive sprinkle to the warm chocolate for a pretty touch!
- Put on a cookie sheet (or table) lined with wax paper for chocolate to set and not stick when time to serve or store.
© 2024 Mrs Kringles Kitchen
