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I love cookies! Shortbread cookies are at the top of my favorites list. I find them to be one of the easiest cookies to make and I love the simple ingredients. Remember Lorna Doones? Maybe you still buy them and dunk them in a glass of milk? When I was a kid we ate our share of those packaged cookies, always with a glass of ice-cold milk. My Dad liked them a lot so we had them around often. I admit, back then I liked them a lot too! THEN I discovered I could bake my own shortbread cookies and have never looked back at a store bought package of shortbread cookies!
When I received an invitation to enter an Epicurious Holiday Cookie Contest and saw that Chocolate-Dipped Shortbread Cookies were one of the recipes to choose from it was a complete no-brainer for me. This is one of the easiest shortbread recipes ever and I bet you have all the ingredients right in your kitchen! I did, except I didn’t have enough quality chocolate for dipping, sad me. I dipped one snowflake and all of the rectangle cut cookies when my good chocolate ran out, and then you know what I did? I ate some without dipping and I was ok with that because the delicate shortbread is delicious all on it’s own. What I like about the chocolate dipped ones is that you get dark, rich chocolate yumminess and then finish off with the simple goodness of the plain cookie. It’s a win-win!
You can find the recipe here on Epicurious and I’m posting below too!