I finally decided to start my first day of holiday cookie baking by making my mom's rugelach recipe, her spritz cookies, some sparkling ginger chip cookies, russian tea cakes, peanut butter cookies, and I was thinking of making some shortbread cookies.
|I've been a busy baking elf today|
Unfortunately, my official taste tester could not weigh in on these. I froze some dough so I can get Paul's opinion when he gets back to NY. I think they turned out just fine. The sweetness comes from the candy bits. The cookie is tender and buttery. I think some chopped pecans would be a nice substitute for the Heath Bar chips if Heath Bars are not your thing.
Heath Bar Shortbread MeltawaysMakes about 40 cookies
- 1 cup of softened, unsalted butter
- 1/2 cup confectioners sugar, sifted before measuring
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 1/4 cup Heath Bar Chips
- 4 ounces semi-sweet or bittersweet chocolate, chopped for melting
Preheat oven to 350 degrees. Take out cookie sheets, line with parchment paper or silpat.
Scoop out batter, and form into small 1" balls. Place on lined cookie sheet at least two inches apart. Press down lightly.
Bake in a 350 degree oven for 13-15 minute, until firm and the edges are slightly golden. Let the cookies cool on the pan for 10 minutes before removing. Finish cooling on a rack. When cookies are thoroughly cooled, melt semi-sweet chocolate in a double boiler.
Dip one end of each cookie into the chocolate, shake of excess, and place on waxed paper, allow to set. Store cookies in an airtight container in a cool place.