I made: Butter cookies dipped in chocolate

I actually made these a week ago, I’m still catching up on this blog.  Since I only baked 2 things in February, I’m not going to do a month-in-review post.  These were pretty good cookies, although I think they were more about how they looked than how they tasted.

I really like looking at Smitten Kitchen for recipe ideas.  She has a nice variety and always has excellent pictures.  The other recipe of hers I’ve actually tried, Classic Brownies, was amazing.  These cookies were good too.  They were almost shortbread-like in flavor, although less crumbly.

Basic recipe:

  • Preheat oven to 350F and line baking sheets with parchment paper.
  • Combine 1 cup unsalted butter with 2/3 cup granulated sugar until well blended and light.  Add 2 large egg yolks, 1 tsp vanilla extract, 1/2 tsp almond extract and 1/2 tsp fine sea salt and combine.
  • Add 2 cups flour and mix just until flour disappears.
  • Fit a piping bag with a medium french star tip.  Pipe the dough about 1/2 inch wide, 2 inches long, spaced about 1 inch apart.  Bake cookies for 11-13 minutes or until golden.
  • Cool for at least 2 minutes and then remove to cooling rack.

Additions:

  • Melt 10 to 12 ounces of semisweet chocolate in the microwave or carefully on the stove.  Dip each cookie into the chocolate and place back on the baking sheets lined with parchment.
  • Spoon sprinkles over the chocolate.
  • Let cookies cool on at room temp or put into fridge/freezer to speed them along.
  • If you run out of sprinkles, you can use almonds, coconut, whatever!

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OVERALL:

  • I did a few things a little different from the recipe.  First of all, I didn’t want to make jam sandwich cookies, so I completely ignored that part.
  • Second, I added almond extract as suggested as a variation. I really liked it.  I would have added the suggested lemon zest too except I seem to have thrown away all my lemons.  😦
  • I used my yellow silicone re-usable piping bag for these cookies and I. HATED iT.  This cookie dough is too thick and the silicone was not agreeable with it.  My wrists and arms hurt from all the effort.
  • Overall I think these were good, serviceable workhorse cookies.  I don’t know if anybody would ever put them in their “favorites” list, but they were cute and simple, and people at home and at work seemed to like them.

NEXT TIME:

  • If I were going to do these again, I would try one of the plastic disposable piping bags instead of the silicone.  That was definitely the worst part.
  • I might try making them into jam sandwich cookies although I really don’t feel particularly compelled to.

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