Motivation was not on my side today.
About half way through my workday, as my mind started to wander and my eyes glazed over like doughnut holes, I was sure of two things:
1. Monday will never be a friend to me. Only an acquaintance.
2. I needed something sweet.
I knew the energy levels would be dangerously low once I got home so I needed to make something with as few ingredients as possible. I also needed a relatively foolproof recipe since Dancing With the Stars was coming on and I would be paso doble'ing between the kitchen and the living room to catch the performances.
I was able to fit the ingredients list and the directions on a single Post-it note.
That never happens!
Anyway, I decided to go with a classic, simple cookie.
Adapted from Recipezaar
1/2 cup butter, room temperature
1/4 cup sugar
1 cup flour
1/2 teaspoon vanilla extract
3 oz semi-sweet chocolate chips
Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream together the butter and the sugar until light and fluffy.
Beat in the flour and vanilla.
Don't worry if the mixture looks crumbly.
That's just how shortbread dough is. It's nothing personal.
Using your hands, press the dough together into a mound.
Pinch off chunks of the dough and form them into 3/4"-1" balls. Roll them in sugar (I skipped this part because I'm nutty like that) and place them on the cookie sheet.
Now flatten those jokers.
I tried to use a cookie cutter on some dough I rolled out (notice the two lonely hearts in the back row) but it was too fragile to work with. I decided to stick with rounds.
Slide them into the oven and bake for 12-15 minutes. When they start to brown around the edges, take them out and carefully transfer to a rack to cool.
I mean it when I say "carefully."
I got a little excited and yanked up the corner of the parchment paper as I was transferring them.
Once the cookies have cooled, prepare the chocolate.
Microwave the chocolate chips at 50% power in 30 second intervals until smooth. I added 1/2 teaspoon shortening to thin out the chocolate and make it easier to work with.
Dip, drizzle, sprinkle. Let your creative juices overfloweth.
Of course, you could always eat them plain (weirdo) but I prefer my shortbread (and cakes and doughnuts and cookies and marshmallows) with a bit of sho-ko-lah.
Let the cookies sit until the chocolate is set.
These shortbread cookies are rich, buttery and ridiculously easy to make.
Next time, I think I'll try adding a little bit of creme de menthe and make a homemade mint milano.
But not until this season of Dancing With the Stars is over.Tweet