Thanks to the Girl Scouts of America I have an inconceivable addiction to boxed Shortbread cookies. As a baker I can’t condone spending hard earned money on sweets that were presumably made months prior to enjoyment therefore I took the mission of finding a cure for my ailment. My search for shortbread perfection may have finally been achieved. The traditional shortbread recipe is one part white sugar, two parts butter and three parts flour by weight. Present day recipes have sugar variation of equal parts powdered sugar and white sugar, however my recipe is slightly different in that it has the taste of shortbread in a softer cookie. Jacob, my husband, doesn’t eat cookies very often but he will eat most anything covered in chocolate and peanut butter, thus the addition to this cookie.

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The perfect ratio of cookie to coating.

Buttery Shortbread Cookies

Ingredients
Cookie:
1 Cup Unsalted Butter, soft (2 sticks)
1 &1/2 Cups Powdered Sugar, sifted
2 Egg Whites, room temperature
2 &1/2s Cups All Purpose Flour, sifted
1 Teaspoon Baking Soda
Granulated or Coarse Sugar as needed.
Dipping:
2 Teaspoons Paraffin Wax
1/2 Cup 60% Bittersweet Cacao Chips
1/2 Cup Salted Shelled Peanuts, crushed

Directions
1.) Preheat oven to 350 degrees Fahrenheit.
2.) In large bowl beat Butter. Add Powdered Sugar and then beat until creamy.
3.) One at a time add eggs and blend only until just combined.
4.) Sift together Flour and Baking Soda then incorporate into wet mixture in three portions. Mix until just combined. Over mixing will activate the gluten in the flour and affect the chewiness of the cookie.
5.) Roll out dough about 1/4 inch on lightly floured surface. The dough is very soft and buttery so chilling it in the fridge for 5 minutes can help it hold shape.
6.) With cookie cutter punch out shapes and place evenly on Baking Sheet. Cookies will spread slightly. Sprinkle with sugar if desired.
7.) Bake 10-12 minutes at 350 degrees Fahrenheit and chill on cooling rack.
8.) Melt paraffin wax in double boiler (or in a sauce pan with water and heatproof bowl on top). Stir in Chocolate Chips continually stirring until completely melted. (Using paraffin is a cheat method to easy chocolate melting where it will harden without the hassle of tempering the chocolate. It sounds gross but if you’ve eaten a ding dong or Hershey kiss it had wax in it, most shell coatings contain wax.)
9.) Crush peanuts into small chunks in ziplock bag with kitchen mallet.
10.) Dip half of the baked and cooled cookie in chocolate or spoon melted chocolate over if cookie is delicate. Immediately sprinkle peanuts on wet chocolate. Let dry 5 minutes before serving.

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Silpat is your best friend in the kitchen. If you don’t already have one, get one.
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Chocolate dipping in a DeBauer double boiler.
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Chocolate Peanut butter dipped Shortbread cookies

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