Small Cookie Sunday: Box of Chocolates Shortbread Cookies
 
 
Author:
Serves: 96
Ingredients
  • ALMOND SHORTBREAD INGREDIENTS
  • 1 cup butter, very soft
  • 3 cups flour
  • ¾ cup powdered sugar
  • 1 tsp almond extract
  • salt if needed
  • Stir all together, then knead until mixed thoroughly.
  • For topping:
  • ½ cup semi-sweet chocolate chips
  • About 50 pecan halves, cut in half. Toast in the oven at 350 for 5 - 10 minutes, watching carefully. Cool completely before placing on top of chocolate.
  • CHOCOLATE SHORTBREAD INGREDIENTS
  • 1 cup butter, very soft
  • 2 - ½ cups flour
  • ½ cup powdered sugar
  • ⅔ cup cocoa
  • salt if needed
  • Stir all together, then knead until mixed thoroughly.
  • For toppings:
  • about ¼ cup of pearl sugar
  • about ¼ cup of powdered sugar
  • one teaspoon or less of cold water
  • about 25 small pieces of dried cranberry
Instructions
  1. Before baking, I added the decorations to one half of the cut cubes: refrigerate the cookie dough squares until firm, brush the top with a bit of water, then sprinkle pearl sugar over the top (or turbinado sugar, or caster sugar, or colored sparkly sugar, or whatever you like).
  2. FORM AND BAKE
  3. Pat the dough into a rectangle almost ¾” tall. You don’t need a rolling pin. It only takes a minute to pat it into shape, and when you have it looking pretty good, finish up by placing a piece of wax paper or parchment on top of the dough then continue to pat and rub gently until smooth. Take a final measure on each side with a ruler to be sure you still have the right thickness. Cut into ¾” square cubes. Any leftover scraps, pull together and form into a new, smaller rectangle that is ¾” thick, and cut into cubes.
  4. Place cut cubes on a light colored cookie sheet ½” apart. Make a small dimple in the center of each one with the blunt end of a toothpick cut in half. Refrigerate until firm. Bake at 350 for 12 - 14 minutes or until the bottoms turn brown, and the edges just barely begin to turn brown. Allow to cool completely before decorating.
  5. DECORATE THE COOKIES
  6. Almond shortbread:One half of the batch leave as is, showing off the beautiful vanilla-colored cookie with the dimple in the center. The second half of the batch, dip each piece carefully into gently melted chocolate chips and then top with a chunk of toasted pecan. Allow to cool completely before packaging.
  7. Chocolate shortbread: The second half of the chocolate shortbread cookies, bake and allow to cool. Top with a small dollop of white icing made with powdered sugar mixed with a tiny bit of water, then press a bit of dried cranberry into the icing. Allow to dry overnight before packaging.
Recipe by Party Inspiration at https://www.evermine.com/blog/small-cookie-sunday-box-chocolates-shortbread-cookies/