I’m getting in the Easter mood here! The weather has been so nice, you can actually see a few buds on the trees. Spring and Easter go hand in hand in my mind! But unfortunately, rain has come to New England so this afternoon I decided to work on some cookies for Easter. I have a great shortbread cookie recipe that I love and I somehow came up with the idea that it would be fun to turn them into a delicious chocolate dipped sandwich cookie. The result? So yummy! Let’s just say I will need to make more for Easter! And, to make it even better, you can’t imagine how easy these cookies are. You make the dough, put in the fridge for an hour or more, slice and go! Try them and watch them disappear!
Chocolate Raspberry Shortbread Cookies
1 cup butter at room temperature
3/4 cup Confectioner’s Sugar
1/2 tsp salt
1 tsp vanilla
2 cups flour
6oz, chocolate chips
1 tblsp Crisco
With mixer on medium, mix butter and sugar until fluffy. Add salt, vanilla and flour and mix on low, just until dough comes together. Remove from bowl and form into 2 logs on wax paper(see picture at bottom) Refrigerate until chilled. (at least 1 hour).
Remove from refrigerator and slice about 1/8” thick. Bake on ungreased cookie sheet at 300 for 20 -25 minutes. (Take them out before they brown, they will firm up when cooling). When cool melt chocolate and crisco in microwave. Stir until smooth. Make sandwich with 2 cookies and a thin layer of jelly. Dip each sandwich into chocolate 1/2 way down (top only) and then dip in sprinkles, if desired. Let cool on wax paper. ( Store in tin).