Sundays are family dinner days at my mom’s house. My husband, kids and I, along with my brother and his girlfriend, all head over to my mom’s on Sunday afternoons. We hang out, catch up and eat well, as my mom is a great cook and loves to entertain a crowd. This past Sunday we had a St. Patrick’s Day inspired dinner with corned beef and cabbage and homemade Irish soda bread. And for dessert, we tried something new to us: Mint Chocolate Dipped Shortbread Cookies!
My mom is one for doing lots of research and comparing when she goes to try something new for the first time. In fact she started with one cookie recipe on Sunday, but decided the dough was just too dry, so she started over. However, the recipe she landed on was really delicious and we all loved the results!
Once my mom had a good recipe to work with, the cookies came together in a snap. With only four ingredients, these are perfect for when you need an easy last-minute dessert. You form a dough, drop them on the cookie sheet and flatten with the tines of a fork….this is a perfect job for kids!
To keep with her St. Patty’s day theme, my mom used Andes mint chocolate candies to dip the cookies, and added some green sprinkles at the end. The shortbread was buttery and had just the right crunch and the mint was a fun surprise. I am a dark chocolate lover, so I think next time, I’ll try using that for dipping the cookies…yum!
Give these a try, and let me know what you think! Find the original Chocolate Dipped Shortbread Cookie recipe at Food.com. This is definitely a recipe that you can be flexible with and make it your own. You can add sprinkles, a drizzle of a second kind of chocolate, or even add chopped nuts. Let me know what kind of chocolate you decide to dip your cookies in…white, semi-sweet, milk…maybe a few of each? So many possibilities….Enjoy!
- 1 cup butter
- ½ cup sugar
- 2 cups flour
- 1 tsp. vanilla
- sugar for rolling
- 1 box Andes Chocolate Mint Candy, melted
- Cream butter and sugar, add flour and vanilla.
- Pinch ½' balls of dough, roll in sugar and place on cookie sheet.
- Use the tines of a fork to flatten each cookie.
- Bake at 350° for 12-15 minutes.
- Remove from baking sheet, cool 10-15 minutes on wire rack.
- While cookies, cool, melt mint chocolates in a small sauce pan over low heat, stirring frequently.
- Dip half of each cooled cookie in chocolate and chill to set chocolate.