Last week I introduced my friend Jen to this old school candy shop in Harrisburg called Zimmerman's. Zimmerman's has everything you would ever need for candy making. I go there before every major holiday to stock up on melting chocolate for peanut butter eggs, caramel for my caramel stuffed peanut butter and pretzel truffles and for hard to find classic candies like squirrel nut zippers.
It's a good thing I only go to this store on my lunch break, which gives me about 40 minutes to shop. In about 30 minutes and for about $30, I left with a bag full of dark, white and milk chocolate for melting, Christmas sprinkles, soft caramel, lollipop sticks, vanilla bean paste, Pop Rocks and Christmas gummies.
I was most excited for the melting chocolate, thinking of all the fun things I could do with it. I immediately thought of chocolate dipped shortbread cookies. Never having made shortbread before, I turned to Food Network for the perfect recipe by the Barefoot Contessa. Buttery and crisp, with a coating of dark or white chocolate, these cookies make the perfect holiday gift. Pack up a box of these cookies and mail them to your loved ones to remind them how much you care.
Oh, and don't forget to enter my Food Network Magazine Giveaway! Only 2 days left to enter!
Chocolate Dipped Shortbread Cookies
from Ina Garten
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces dark chocolate, finely chopped
6 to 7 ounces white chocolate, finely chopped
Preheat oven to 350 degrees.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until just combined. Add the vanilla extract and mix until combined. In a medium bowl, sift the flour and salt together. Gradually add the flour to the butter mixture and mix on low speed until the dough forms. Roll the dough into round logs, and wrap each log in plastic wrap. Place the dough in the refrigerator for 1 hour.
When the dough has chilled, slice the dough into 1/4 inch rounds. Place the rounds on a cookie sheet that has been lined with parchment paper. Bake 15-20 minutes or until the edges are golden brown. Allow the cookies to cool for 2 minutes on the cookie sheet then transfer them to a cooling rack.
In a microwave safe bowl, melt the dark chocolate in the microwave, using 30 second intervals. Stir in between each interval until the chocolate is smooth. Vigorously stir the chocolate once it has melted, as stirring it makes it glossier. Repeat with the white chocolate, in a separate bowl.
Dip the ends of each shortbread into the chocolate and place the cookie on a parchment lined baking sheet for the chocolate to set. Sprinkle the chocolate with Christmas sprinkles or crushed candy canes. Makes about 4 dozen cookies.
