Chocolate covered Sugar Cookies

A cup of tea upon arrival at a country house is a thing which I, as a rule, in particularly enjoy. I like crawling logs, the shaded lights, the scent of buttered toast, the general atmosphere or leisured coziness

P. G. Wodehouse

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My feelings exactly for the Winter. As temperatures have cooled down, the warmth in the house is cracked up, fireplace roaring and something baking in the oven. I wish I could look over our little village and see the puffs of smoke from all the chimneys.

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I have come to rely on this recipe for any occasion where it needs me to make cookies with different shapes or frosting.

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There are some recipes which taste excellent but you can not exactly retain the shape and you are stuck with no frosting or there areĀ  cookies that run out of shape. Not anymore. This recipe will give you a perfectly shaped cookie every single time.

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I almost always frost my cookies with elaborate designs but this time I simply do not have the patience for making various colored frostings and then making elaborate designs. So I present, Chocolate dipped shortbread cookies. If you do not want to use chocolate colored chocolate by all means use white chocolate. You can either add some color to the chocolate or leave it as white and sprinkle with nuts as I did.

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The cookies themselves are infused with Lavender essence. If you don’t have it, use Almond essence or use lemon zest. If you don’t want any of these, simple increase the amount of Vanilla essence and voila. Super simple recipe and amazing looking cookies.

Chocolate covered Sugar Cookies

Makes about 2 dozen medium size cookies

Ingredients:

  • All purpose flour 2 cups
  • Butter unsalted 15 Tbsp or a little less than 1 cup
  • Powdered Sugar 1 cup
  • Vanilla Essence 1 1/2 tsp
  • Lavender essence 1 tsp (or substitute with Almond essence or Lemon zest)
  • Egg 1 beaten
  • Salt a pinch
For the Chocolate part:
  • Hershey’s Milk Chocolate Bars 4 counts of 1.55 oz
  • Whipping cream 2 to 3 Tbsp
For Garnish
  • Roasted and chopped Pistachios
  • Equipment
  • Stand Mixer or Hand Mixer
  • Sauce Pan and small pan ( I used a stainless butter warmer)
  • Cookie Sheet
  • Cooling rack

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Directions:

  • Beat the Egg and keep aside.
  • In a stand mixer, beat the Butter. It’s important that the butter is at room temperature. Make sure to scrape it out and beat again couple of times.
  • Add the Egg, Vanilla essence and the other essence of your choice. Beat for another couple of minutes until well combined. Scrape and mix again for another 2 minutes.
  • Add the Sugar and beat until well combined.
  • Add the Flour and Salt. The mixture will become a soft dough. Once the dough is formed, take it out and knead gently with your hands. Make a soft round. Wrap tightly in a plastic wrap and refrigerate for at least half hour or up to two days.
  • When you are ready to roll out the cookies, remove the dough from refrigerator and let it rest out on the counter for 15 minutes.
  • Preheat oven to 350 degrees.
  • Spread some powdered Sugar on the surface and roll out the dough. You can make it as thick or thin you want. I always make it about 1/6 inch thick. Depending on how thick your cookie is, the baking time will vary.
  • After you roll the dough, cut out any shapes you want using a cookie cutter.
  • Line the cookie sheet with parchment paper. Place the cut out cookies on the Parchment paper.
  • Refrigerate for at least 10 minutes or up to 15.
  • Bake for 11 minutes.
  • Remove and let it cool before dipping in the Chocolate.

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You can cover the cookies with a plastic wrap and resume the chocolate dipping part next day if you would like. I know the process can get overwhelming.

  • Fill a large saucepan with water about 3/4th full. Let it come to boil.
  • In a smaller pan, pour the whipping cream and let it warm through.
  • Add the Chocolate pieces a few at a time and stir constantly.
  • Keep adding the chocolate and stirring until all the Chocolate is melted. If you feel the Chocolate is too thick, add another spoon of Whipping cream.
  • Remove from heat.
  • Take the cooling rack and place either parchment paper or any other paper under the cooling rack to catch any flow overĀ  chocolate underneath. This will just make your Kitchen little less messy.
  • Take each cookie and spoon the chocolate over it gently. Cover as much of the cookie as you like and place on the cooling rack to settle.
  • Once all cookies are covered in Chocolate, garnish with pistachios.
  • If you would like them settled, quicker, place in the refrigerator for 15 minutes.

 

Author: Amita

Hi there !! Welcome to my little corner of internet. I live in Chicago with my Husband Navendu and two little girls age 8 and almost 4.

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