Last night I baked some milk chocolate chip cookies with walnuts (recipe on Hershey's chips package) for Bernie to take to work. I'm auditioning recipes for a cookie exchange I'm participating in on Sunday. When my cousin, John, came to visit last month, he brought me some chocolate/caramel dipped shortbread cookies from a company called Big Island Candies. They were AWESOME! and I can't get them out of my head. (See picture above) I knew anything I baked myself wouldn't even come close, but I had to try. I took a basic shortbread recipe and dipped them in some melted milk chocolate. Yes, they were yummy but not the same. Unfortunately, my camera batteries are dead or I'd post a pic. Here is the recipe though:
Basic Shortbread Cookies
½ lb butter, softened
½ c sugar
2 ½ c sifted all purpose flour
Cream butter and sugar with fork until soft and well blended.
Add flour slowly.
Knead dough with hands until it comes together. Place on sheet lined with Reynolds parchment paper.
Pat dough down with hands into a rectangle shape until desired thickness, about ½ inch.
Cut into smaller rectangles but do not separate. Prick two times with a fork. Bake in preheated 350 degree oven for about 10 minutes or until cookies are starting to brown. Cool completely. Makes approximately 2 dozen cookies.
Dipping Chocolate
1 cup milk chocolate chips
1 tsp. vegetable shortening
Melt chips and shortening in a double boiler over medium low heat. When completely melted, turn heat down to its lowest setting to keep chocolate from setting. Either dip cookies into chocolate or spoon chocolate over ends of cookies. Place them back on the parchment paper and let chocolate set. I placed the whole sheet in the fridge to set before bagging into gift bags.
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