Last week when I made the shortbread cookies for the first time, I knew that I had to make these for Easter as well. They’re a great flavor that most people love…but I wanted to do a spin on it. Most of the time, decorated cookies are sugar cookies with a cookie icing. Well…since the original shortbread cookies were so delicious with chocolate drizzled over top, it seemed obvious that this had to be done in a decorating aspect as well. So, here we are… Something a little different, yet traditional at the same time. Chocolate melting wafers come in so many different colors, so the general idea seemed genius to me, especially after how well those cookies turned out last week.
First, make your dough. Combine all of the ingredients and shape into a big blob, then cover in plastic wrap and chill in the refrigerator for at least 30 minutes. The dough can also be used for up to 3 days after making it, if stored in fridge.
Sprinkle surface with flour, along with more flour on top of dough. Roll out to 1/2 inch thickness.
Using cookie cutters, cut out the shapes of the cookies you want to make.
Place them on a cookie sheet or baking stone (preferably baking stone, since they cook so evenly).
Bake for approximately 25 minutes, or until a very light golden color. Cool completely on cooling racks before decorating.
I melted the chocolate wafers in 15-20 second intervals in the microwave, stirring between each time until completely melted. Spoon a small amount onto cookie, then spread with back of spoon or toothpick. Use a toothpick or squeeze bottle with melted chocolate to decorate how you like.
All finished! When I was finishing these up, my husband came strolling into the dining room and asked if he could have a cookie. This recipe was the one that he literally had cookies for dinner last week when I wasn’t home. He said, “That’s all chocolate? I thought that you’re supposed to decorate cookies with icing?” I responded, “Well yeah, MOST of the time they are decorated with cookie icing, but chocolate is awesome, and I haven’t seen it done like this before.” What can I say? I’m a rebel. With a cause. For chocolate. In all honesty, you could probably get a smoother look with the cookie icing or by putting the melted chocolate in squeeze bottles…just do what works best for you. I can’t wait to eat the bunny cookie, he’s so cute. Happy Easter!!
Shortbread Cookies Recipe:
3 sticks unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
4 ounces dark chocolate wafers
4 ounces white chocolate wafers
Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.