Wednesday, December 16, 2015

Slice and Bake Chocolate Dipped Rosemary Shortbread Cookies

It’s cookie swap time!! Once again, I participated in The Great Food Blogger Cookie Swap, an event hosted by the lovely gals of Love & Olive Oil and Little Kitchen, wherein food bloggers make cookies, send each other cookies, blog about the cookies, eat the cookies, and support Cookies for Kids Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, and did I say eat cookies?

I’m gonna keep this short and sweet, because you’re going to have A LOT of cookie recipes to check out today. Here’s what we’re doing: buttery, herbaceous shortbread cookies, dipped in dark chocolate, with a little pinch of flakey sea salt. YES. The perfect counter-point to all the super sweet treats you’re shoving in your face right now. Around Thanksgiving, I sent these little beauties to 3 lucky ladies, and I received some fun treats in return... so basically I've been living off of cookies since Thanksgiving. Maybe we need to start a food blogger taco swap or something... OR! Food blogger cocktail swap!? Logistics might be a challenge... 
Sidenote: How rad is that custom made Washington cutting board from the amazing company AHeirloom!? We got it as a wedding gift from my friend Kristy! 

Slice and Bake Chocolate Dipped Rosemary Shortbread Cookies
Slightly adapted from this recipe
Makes approximately 24 cookies

1.5 sticks (3/4 cup) unsalted butter, softened to room temperature
2 tablespoons honey
1/2 cup powdered sugar
2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1.5 tablespoons finely chopped fresh rosemary
2 tablespoons granulated white sugar
1 cup good quality dark chocolate chips
Flaked sea salt
Optional: milk chocolate chips, sprinkles

In bowl of stand mixer, cream together butter, honey, and powdered sugar.

In a separate bowl, whisk together flour, salt, baking powder, and rosemary. Slowly add flour mixture to butter mixture, beating until combined. It will should be course pea-sized clumps. Bring dough together with your hands, forming a ball (the softer your butter was, the easier the ball will come together).

On a sheet of parchment paper, roll the ball into an even-shaped log, about 14 inches long. Wrap in parchment and or plastic wrap, and refrigerate for 2-3 hours, until firm (or freeze for about 40 minutes).

Preheat oven to 300 degrees. Line baking sheet with parchment paper or silicone baking mat. Slice log into disks approx. 1/2 inch thick, and place on parchment paper, with about an inch between each cookie. Sprinkle a hearty pinch of granulated sugar on top of each cookie.

Bake for approximately 20 minutes, until cookies look just golden around the bottom edge. Cool completely on a wire rack.

Melt dark chocolate: use a double boiler, or microwave for 15 second intervals, stirring between each round. Once totally melted and smooth, dip one end of cooled cookies in chocolate, and place on a parchment or wax paper to cool. Sprinkle with a pinch of sea salt and sprinkles. 

To do milk chocolate drizzle, melt chocolate, and drizzle on cookies. To do geometric dip, let dark chocolate cool completely (freezing for 10 minutes helps) before dipping in milk chocolate. 
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