Thursday, March 18, 2010
I loved decorating these cookies. I thought they came out so pretty, and I was able to use a frosting tool that my mom found in a cabinet a few weeks ago while cleaning them. They were fast to make, it only took about thirty minutes plus maybe ten or fifteen minutes to decorate. The recipe made about 1-1/2 dozen…but the cookies are made to be pretty small and thin, that’s the only thing I didn’t like, I would have wanted to make the cookies a little bigger and still be able to have 1-1/2 dozen. Also, because these cookies are shortbread cookies and are suppose to be very soft, when the dough was still raw, it wouldn’t stay stuck together and was hard to handle. But luckily when the cookies came out of the oven they were very good and stayed soft.
1/2 cup butter, softened
1/2 cup confectioners’ sugar
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. salt
1/4 cup semisweet chocolate chips
1/4 tsp. shortening
•In mixing bowl, cream butter and confectioners’ sugar. Then, beat in vanilla and mix well.
•Combine flour and salt; gradually add to creamed mixture and mix well.
•Shape into 1 inch balls and place 2 inches apart onto ungreased baking sheets; flatten slightly with a glass dipped in sugar.
•Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Immediately remove to wire racks to cool.
•For drizzle, melt chocolate and shortening; stir until smooth. Drizzle over cookies.