These cookies are so cute!! They’re too cute! I just finished one of our harder rotations and now am on a bake friendly rotation.
I had trouble keeping this post to a minimum of photos because these little pumpkins were so adorable. Bite sized and sprinkled with color!
Dipped shortbread bites
adapted from loveandoliveoil
yield 3 dozen cookies
3 cups all purpose flour
1 cup unsalted butter
1 cup sugar
1 large egg
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips
sprinkles of your choosing
Preheat your oven to 350 degrees. Cream together your butter and sugar until light and fluffy. Incorporate in your egg and vanilla. Combine your flour until well incorporated. Roll out your dough in batches to about 1/4 inch thick and cut out using approximately a 2 inch cookie cutter (OR use a shot glass flipped upside down which is what I did)
Place onto a baking sheet lined with parchment paper. You can line these guys up super close as they don’t spread. Bake for 10 minutes or until he edges juustttt ever so slightly start to brown. Under cooking these a little bit is the trick. Let cool completely
Fill a medium pot halfway with water and let boil with a heat proof bowl over top (home made double boiler)! Throw in your chocolate chips and stir gently until completely melted. Turn the heat down to the lowest possible setting to keep the chocolate melted.
Take your completely cooled cookie and “dip” the cookie half way into the chocolate. The most aesthetic way to do this is actually with a spatula. Using a spatula – paint half the cookie with chocolate including the sides. Then, dip this in sprinkles and let cool again until completely hardened. If you dip it in the chocolate – they have a tendency to get a little chunky with chocolate and less pretty. It might take a few tries to get the hang but once you do it’s worth it!