Valentines Shortbread

Captain America is allergic to chocolate, except white, which can make any Valentines Day delights a little tricky. Instead of just buying him a gift I wanted to make him something special that was more personal and something that he could actually eat!

He adores shortbread, but rarely allows himself such a treat as he works hard to keep his Captain America physique intact.  However, this is Valentines Day and he deserves to be spoilt!

Seeing as this is our first Valentines day as a married couple I wanted it to be special, I'm sure the novelty will wear off over time but right now I have the time to put in a little more effort so I'm making the most of it and spoiling him rotten!

I found the original recipe on Bakergirl, she has a great blog with all sorts of fabulous recipes - so check her out!

Again, not to sound predictable here, but this recipe is the easiest cookie recipe ever, and the results are delicious!





Here's a step-by-step guide of what to do:

In a mixing bowl, cream the butter and brown sugar using an electric hand mixer, or stand mixer with paddle attachment.

Add 2 cups of flour; mix well. 

Sprinkle counter with some of the extra flour and knead dough for five minutes, adding enough of the remaining flour to make a soft, non-sticky dough. 

Roll to 1/2-inch thickness. Cut into whichever shape you desire, I did hearts, obviously!

Place 1 inch apart on ungreased baking sheets. Prick with fork. 

Bake for 20-25 minutes or until lightly browned. Remove to wire racks to cool.

Melt chocolate over a double boiler, and dip each shortbread in the chocolate.

Leave to set on wax paper (to speed up this process put the tray in the freezer for a few minutes to set the chocolate)

Ingredients:

1 C butter, softened
1/2 C packed brown sugar
2 cups all-purpose flour
extra flour for kneading dough

1 bag of chocolate chips for dipping

Directions:

Preheat oven to 325°F. 

In a mixing bowl, cream the butter and brown sugar using an electric hand mixer, or stand mixer with paddle attachment. Add 2 cups of flour; mix well. 

Sprinkle counter with some of the extra flour and knead dough for five minutes, adding enough of the remaining flour to make a soft, non-sticky dough. 

Roll to 1/2-inch thickness. Cut into whichever shape you desire, I did hearts, obviously! Place 1 inch apart on ungreased baking sheets. Prick with fork. 

Bake for 20-25 minutes or until lightly browned. Remove to wire racks to cool.

Melt chocolate over a double boiler, and dip each shortbread in the chocolate.  Leave to set on wax paper (to speed up this process put the tray in the freezer for a few minutes to set the chocolate)

Makes about 2 dozen.

Original source: Taste of Home Best Loved Cookies & Bars, Fall 2007.