Sunday, April 10, 2011
I know these cookies seem a little untimely now that it's April... they made a lot more sense when we made them back in December.
Despite the holiday sprinkles, this basic dipped shortbread recipe is good all year. It's actually a very nice, light spring cookie!
Maybe you'll want to find some sprinkles with bunnies or something on them instead, though. Of course, if you have red and green sprinkles leftover still, we wouldn't hold it against you if you wanted Christmas cookies in the springtime - they would still be delicious.
Anyway, we decided to make these after finding the cute sprinkles and wanting a cookie that would show them off. We liked the idea of the dipped shortbread, and ended up putting a few variations together to come up with this castle farm original recipe.
makes about 2 dozen
3/4 c butter, softened
1 Tbsp vanilla
1 3/4 c flour
1/2 tsp baking powder
1 1/2 c semi sweet chocolate chips
1 Tbsp shortening
1. Cream butter, sugar, and vanilla until light and fluffy (not unlike a spring bunny!).
2. Combine flour and baking powder in a separate bowl. Add to creamed mixture and mix well.
3. Refrigerate about an hour.
Cal's tip: make sure to watch over your pigs at this time. Unattended pigs may try to eat unauthorized cookie dough!
4. On a floured surface, roll out dough to 1/4". Cut out 2.5" circles.
Cal's tip: Make sure to take turns! Cutting out cookies is fun.
5. Bake 20-25 minutes at 300. Cool.
5.5. You might want to use this time to clean up and prepare an area for the next step! See how professional we are?
6. Melt chocolate chips and shortening in a small saucepan.
7. Dip cookies into chocolate.
8. Then dip into sprinkles.
9. Let them set on wax paper.
So there you have it! Christmas cookies in April!