Today, the Cozy Mystery Crew is celebrating Christmas in July by sharing a favorite cookie recipe. I’ll admit that I have to be in the right mood to cook, but I do enjoy baking. When I was in elementary school, we had a program where we could buy books. One of the first books I remember buying was a cookie book. There were 12 cookie recipes, one for each month. One of my fondest memories was baking cookies while my dog, Candy, a white toy poodle, impatiently waited in the kitchen for the cookies to come out of the oven. Her favorite was peanut butter. Nope, she wasn’t the least bit spoiled. However, one of my favorite recipes is a shortbread cookie dipped in chocolate. My chocolate dipping skills need help. However, the cookies tasted great.
- 3 ½ cups All purpose flour
- 1 cup sugar, plus extra for sprinkling
- ¾ lb butter
- 1 ¼ teaspoon pure vanilla
- ¼ teaspoon salt
- 6 ounces chocolate (Optional)
- Preheat the oven to 350 degrees F.
- Mix together the butter and 1 cup of sugar until just combined and then add the vanilla.
- Sift together the flour and salt in a separate bowl and then add to the butter-and-sugar mixture.
- Mix on low speed until the dough comes together.
- Dust a surface with flour and shape the dough into a flat, 1-inch thick disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick on a lightly floured surface and cut into shapes. Place the cookies on an ungreased baking sheet and sprinkle with sugar.
- Bake for 20 to 25 minutes, until the edges begin to brown.
- Allow to cool to room temperature.
- Place cooled cookies on a baking sheet lined with parchment paper.
- Microwave half of the chocolate (about 3 oz) for 30 seconds. Stir with a wooden spoon.
- Continue to heat and stir in 30-second increments until the chocolate is melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until all of the chocolate is melted and it's completely smooth.
- Dip each cookie into chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate is firm (the time needed will vary depending on the thickness of your chocolate.