I can’t say that I am not the type that enjoys overly sweet desserts and confections. I definitely am. There are a few exceptions to this, and shortbread is one off them. Maybe it’s the ridiculous amount of butter that is in them. Maybe the bit of raw sugar that I sprinkle on top. Whatever it is, it’s delicious.
Keep reading for our favorite, simple Dipped Shortbread Cookie recipe. And, ya. We are going to dip it (Because… When I dip, you dip, we dip.) in chocolate and add a bit of of a surprise on top.
Short and sweet… (get it??). Butter, sugar, more butter, more sugar. That’s basically it. I do have to say that since you are using so few ingredients in this recipe, the quality really plays a huge role. Use a good, unsalted (never salted for baking!) butter.
If I were to make these again (let’s be honest– I will next week), I would try replacing the sugar for our simple Vanilla Sugar recipe to add a bit of a twist. I can’t help but notice that that recipe, if you can even call it that, was the very first post on this little blog back in her baby years all of 9 months ago. *sigh* How they grow up so quickly, right?
Once you bake and cool these little shortbread delights, let the chocolate skinny dipping begin. I went with a white chocolate dip. Sometimes a double dip. Two is better than one. That’s always the motto with sweets.
My little bow tie shaped secret to a perfect shortbread cookie is candied fruit. Not only is it incredibly simple to make, but adds this nice twist (or tie in this case) of flavor to the cookie. I went with candied peach pieces since I happened to have a million of them around the house from making an insane amount of Maple Whiskey Peach Fritters.
Something sorta interesting to note– I found out when I was recently in London that since legislation in 1921, a true shortbread cookie must contain 51% or more of it’s fat content from real butter in the UK. While this technically doesn’t apply here in the States, I don’t see why you wouldn’t give the Brits a nice cheers and add another dollop or ten. For this, England, I salute you.
- 22 tablespoons (~ 3 sticks) butter (310 grams), unsalted, softened
- 2 tablespoons (25 grams) shortening
- 1 cup (200 grams) sugar, granulated white (Vanilla Sugar is a great option)
- 1 plus ¼ teaspoon vanilla bean paste (or extract)
- 3 and ½ cups (440 grams) flour, AP
- ¼ teaspoon (1.5 grams) salt
- finishing sugar, optional but delicious!
- 8 ounces of vanilla or chocolate candy coating
- 1 tablespoon (13 grams) shortening
- candy thermometer (very cheap from Amazon!)
- 1 peach (or any other fruit, really), sliced into thin slices
- 1 cup sugar
- ½ cup water
- Cream butter, sugar, vanilla until just mixed.
- Add flour and salt after sifting well to prevent clumping.
- Mix on a low speed setting until incorporated into a dough.
- On a very lightly floured board, press out to a thick disc, wrap in plastic wrap and chill for 30 minutes in refrigerator.
- Preheat oven to 350 F.
- After chilled, remove and roll to ½ inch thick dough sheet and cut to desired shape. I used a simple square cookie cutter set that worked great, allowing the dip to over exactly half of the cookie when finishing. The cutters linked here also have a fluted side, which would look great.
- Place cookies carefully on a baking mat on a sheet pan.
- Sprinkle with finishing sugar, if desired (you know you want to!).
- Bake until just golden on the edges, being very careful to not over-bake.
- This should take about 20 minutes. Watch them closely near that time.
- Remove to cool.
- Heat sugar and water over medium heat until it reaches a boil.
- Add in thinly sliced fruit.
- Cook until the sugar solution reaches 235 F on a candy thermometer.
- Remove from heat and set burner down to low.
- Return to low heat and simmer until fruit is mostly translucent, about 20 minutes.
- Remove fruit, strain and cool on rack or baking mat.
- When cooled, chop to desired size pieces.
- The remaining sugar syrup will be a delicious fruit flavor and can be used for ice cream!
- Using candy coating and shortening, microwave in a bowl for 30 seconds.
- Stir well.
- Microwave additional 15 seconds at a time until melted. Stir very well between. This should only take one or two cycles to melt.
- Dip the cookies, place a bit of the candied fruit on glaze immediately and return to rack to cool completely.
- Enjoy!
- Visit SouthernFATTY.com for more recipes and tasty photos.
One dip, or two? Kidding. We all know the answer!
I feel exactly the same way. I’m usually a more-is-better sort of girl, but sometimes simplicity is best. There’s not much simpler–or better–than super buttery shortbread dipped in chocolate! I love that you added candied peaches–sounds like the perfect touch.
Thanks, Elizabeth! The candied fruit is definitely a new standard for shirtbread around here. Nice to have something give it a bit of a jolt.