Valentines Day is coming up soon! Today I want to share an easy way to make delicious cookies that have a professional, from-the-bakery appearance. These are tasty shortbread cookies dipped in chocolate with sprinkles. I’ve done a similar post before on chocolate dipped heart cookies, but I’m focusing on technique today to get the “look”.
Tips To Make Great Cookies
- Pick a dough recipe that is easy to make and roll out, and TASTES GOOD! I don’t care how pretty they are, if they taste bad that’s all anyone will remember. (my recipe below)
- Choose one good-size cookie cutter to use for the entire batch. A simple shape, with plenty of surface area. Use a cutter that’s about 3″ in size. Simplicity=elegance.
- Instead of using frosting, use melted chocolate or candy melts to dip the cookies. It adds delicious flavor to the cookie and sprinkles stick like glue. If using candy melts (or white chocolate chips) you can add flavoring if you prefer something other than the plain white-chocolate flavor. The coating will harden and you can stack the cookies easily.
- Keeping with the simplicity theme, choose only one thing to alter, either the color of the chocolate, or the sprinkles you use. Not both. In my design I used a classic Neapolitan combination of brown, pink and white chocolate dips and the same sugar sprinkles on all cookies. I could have done all chocolate dipped with two or three complementary sprinkle colors. Too much variation and it looks like the cookies my four-year-old decorated–which taste great, but are not pretty!
Recipe for shortbread cookies:
3/4 lb of butter (3 sticks) softened to room temperature
1 1/2 cups of sugar
1 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups all-purpose flour
- Cream butter and sugar in a stand mixer. Add extracts and mix until combined.
- Add flour. Begin mixing on lowest speed. Mix on low speed until the mixture comes together into a dough. It may take a few minutes.
- Allow the dough to rest in the refrigerator for 30 minutes, then roll out and cut into cookies.
- Bake at 350° for 12-15 minutes until cookies are done. I like the edges to be very lightly browned.
- Remove to cooling rack and decorate once completely cooled.