shortbread cookie

Cookie Candies

Cookie Candies

There are so many cookies I bake this time of year, I could never pick a favorite. There are some cookies that are a MUST bake, however.

These cookie-candies are one of them. They get their name because, once decorated, they look like little pieces of candy.

Under the sprinkles are rich and tasty oatmeal shortbread cookies. The dough is easy to handle. You just shape small amounts into shapes like circles, squares and ovals. They hold their shape.

After they are shaped and baked, the cookies are dipped in chocolate and then in assorted toppings. You can dip them in sprinkles, finely chopped nuts and coconut. Pretty and tasty.

 

Cookie-Candies

1 c. butter

¾ c. powdered sugar

1 T. vanilla

2 c. flour

½ c. rolled oats

½ c. chocolate chips

¼ c. milk

finely chopped nuts

assorted sprinkles

shredded coconut

Cream together butter, sugar and vanilla. Stir in flour and oats. Shape teaspoonfuls of the dough into different shapes like rounds, ovals, cones cubes etc. Try to make them look like little candies. They will hold their shape very well while baking. Bake in a 325- degree oven for 20-25 minutes on an ungreased baking sheet. Cool. In microwave safe dish combine chocolate and milk and melt. Dip tops of cookies in chocolate mixture and then in one of the toppings you have. Chocolate topping will harden up after a while. Makes about 4 dozen.

Chocolate Shortbread Cookies

Chocolate Shortbread Cookies

Chocolate Shortbread Cookies

I have always been a big fan of shortbread cookies. This Chocolate Shortbread Cookie ranks up there with one of my favorite cookies of all time. Not too sweet and that wonderful crumbly texture found in all really good shortbread cookies. I finish them of by either brushing them or dipping them in melted chocolate or making a sandwich cookie by holding 2 cookies together with melted bittersweet chocolate. Fun dessert anytime. Extra nice for Valentine’s Day. 

Chocolate Shortbread

1 c. butter, room temperature

3/4 c. sugar

2 c. flour

1/3 c. cocoa

1/4 t. salt

8 oz. semi-sweet chocolate

Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool.  Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. Makes 2-3 dozen, depending on the size.