Chocolate Dipped Shortbread Cookies

Happy New Year!  With all of the holiday craze, I seemed to have neglected my blog a bit.  However I came across the most amazing shortbread recipe that I just had to share.  But really, it’s that good!  There’s just something about the simplicity of buttery shortbread dipped in chocolate paired with a cup of coffee that sends me into a tizzy. 

The recipe makes about 20-24 cookies, but I tend to freeze half of the dough since I would over-indulge and most likely eat all 20 of them by myself.  I know, it’s scary!  Follow along with the super simple steps below.

Basic Shortbread Cookies

1 ½ cups (3 sticks) unsalted butter, at room temperature

1 cup sugar

1 tsp pure vanilla extract

3 ½ cups all-purpose flour

¼ tsp salt

½ cup semisweet chocolate chips

Step 1: In a large bowl, using an electric mixer, beat butter and sugar until well combined.  Add vanilla.

Step 2: In a medium bowl, mix together the flour and salt.

Step 3: Begin adding flour mixture to the butter mixture on low speed until the dough starts to come together.  Feel free to use your hands to combine dough if chunks are forming.

Step 4: Shape the dough into a flat disk, wrap in plastic and chill for 30 minutes.

Step 5: Roll the dough ½-inch thick and cut into desired shapes.  I use a water glass upside down to create a nice circle shape.  Place shortbread cookies on a baking sheet lined with parchment paper.  In a 350 degree over bake cookies for 20-25 minutes or until the edges just begin to brown.

Step 6: Place chocolate chips in a microwave safe bowl and heat until melted.  Take your cooled shortbread and dip or spread the melted chocolate onto half of your cookie and repeat.

***Thank you Ina Garten for this spectacular shortbread cookie recipe.

Do you have any other ideas for enhancing shortbread cookies?

Mom's Award-Winning Blackberry Pie

One of my favorite things about going home during summer (besides escaping LA traffic) is the bountiful orchard that is ready for harvest!  From plums and apples to pears and blackberries, our property becomes filled with fresh fruits that you just can’t get living in a big city.  When I was younger, a family friend would host their annual blackberry pie contest every summer and throughout the years my Mom perfected her blackberry pie recipe, finally winning the coveted, “Best Tasting Blackberry Pie” title.

I hope you enjoy this sweet treat as much as our friends and family do!

Mom’s Award-Winning Blackberry Pie

1 package Pillsbury refrigerated pie dough (for top and bottom)
4-5 cups fresh blackberries

1 tbsp chopped cold butter

1 egg white

½ cup sugar

¼ cup Tapioca

½ grated lemon peel

Step 1: In a large bowl gently combine blackberries, sugar and tapioca making sure not to crush any of your berries.

Step 2: Place pie dough round to the bottom of pie pan and fill with blackberry mixture.

Step 3: Sprinkle berries with chopped butter and grated lemon peel.

Step 4: Cover berries with additional pie dough, pinching together the bottom and top to create a scalloped effect.

Step 5: Brush top of pie with egg white and sprinkle with granulated sugar.

Step 6: Place pie in a 350-degree oven and bake for approximately 30 minutes.  The pie is ready when the crust turns golden brown.

Tip: You may cover outside edges of pie with foil to prevent crust from over cooking.

***Serve with a generous scoop of vanilla ice cream for a “berry yummy” dessert.

What are your tips and tricks for a scrumptious blackberry pie?