Ingredients
Method
- Preheat oven to 375°F
- In mixing bowl, cream the butter and sugar
- Continue to beat until fluffy, about 5 minutes
- Add flour and mix well
- Roll into 1-inch balls and press down onto cookie sheet
- Bake for 18 minutes, or until light brown
- When cool, dip half the cookie into the melted chocolate
Notes
- I used unsalted butter, because the recipe didn’t specify, but then added a couple pinches of salt.
- I like to add just a small amount of vanilla extract to my shortbread sometimes, it adds just a hint of flavor.
- The ingredient amounts seemed pretty large, so I only made a half recipe and it was still a very good amount of cookies (3 trays of assorted sized cookies).
- My dough didn’t come together, it looked like a bowl of crumbs, so I added a tablespoon of water at a time and mixed in between until it started to come together a bit and become more moldable.
- I obviously didn’t follow the part about rolling the dough into 1 inch balls – I figured if I’m going to make a Disneyland cookie, I’m going to make it a little more “Disney”. I rolled the dough on a floured surface and used my Mickey Mouse cookie cutter. It was perfect for the occasion, but it makes a very big cookie, so I only cut out a few of them and made smaller cookies with the rest of the dough.
- To melt the chocolate (chips) I put the chocolate into a microwave safe bowl, microwaved it for about 20 seconds, stirred, and repeated until it was smooth – be careful not to overheat.
- Since the cookies were too big to dip in the chocolate, it worked fine to spread them with a frosting knife.
- I decided to try a little variation and mixed mini chocolate chips into half of the dough, and it also made very tasty cookies, without the work of melting and spreading chocolate.