Good Morning and Happy Tuesday! I wanted to try to make something I haven’t made before – shortbread. Shortbread is a firm favorite of my mother and brother. I only really remember my family making it from scratch one time in my life, and I didn’t really remember what it entailed. I just remembered it was a crisp and wonderfully buttery treat.
Turns out, shortbread at it’s simplest is just three ingredients: butter, sugar and flour. Admittedly I was taken aback at first, but it makes complete sense. It has the sweetness of a cookie, but the crisp, flaky texture of a cracker. They make for a great base for a bit of jam or as a standalone cookie. I decided to experiment a bit and added raspberry jam and dipped them in dark chocolate. Boy am I glad I did. I am a sucker for raspberry and chocolate anyway, and this was no exception. The dark chocolate balances out the sweetness of the jam and cookie and adds a little something to the shortbread. Merry baking!
1 cup sugar 3 cups flour 1/2 tsp vanilla 1 tsp almond extract (optional) 1 jar seedless raspberry jam 2 – 8 oz bars dark chocolate To melt the chocolate, you can microwave it in 30 second intervals and stir well between each interval. As it cools, make sure to keep stirring it to maintain a shiny texture. You can also use a heat-proof bowl over a pot of gently boiling water. To assemble the cookies, spread a thin layer of raspberry jam on top and dip the jam side into the chocolate.shortbread cookies
Ingredients
1 and 1/2 cups butter, softened
Directions
Dorothy's House 
Beautiful cookies ! Nice idea to dip them in dark chocolate !!
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Why thank you! Dark chocolate is my favorite and it was fun to use it in a slightly decorative way.
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