Whenever a TV show had Husband “surprise” Wife with the news that a business associate was coming to dinner, I’d think, “Who really DOES that?” Surprise! Larry just did. Told me Tuesday that Bruce was coming over Thursday for a meeting and dinner. WHEW. I already had the makings for an entree post I’d planned, so this was my chance to pull off a quirky little idea to chocolate dip something. Do you think these Milk Chocolate Dipped Shortbread work?
I cheated. Hard as I tried to find a shortbread without hydrogenated fats, #FAIL. Ordinarily, Paul Newman is my “it cookie” brand, but my store only had their newtons. Annie’s Graham Cracker Bunnies were too tiny. *sigh* Lorna Doones have hydrogenated fat, a frankenfood I abhor. But I bought them just for this. Tell me, do you know of a healthy cookie to dip in chocolate? Just give me a comment. Meanwhile, here are:
Milk Chocolate Covered Shortbread Cookies
- 1 package (11.5 oz) milk chocolate chips (or semi-sweet)
- 1 sleeve shortbread cookies (a box holds 2 sleeves)
- Wilton Pearlized Sprinkles “sugar pearls”
Place a rack over a baking sheet for your dripping hot cookies. In the top of a double boiler over hot water, gently melt the chips, stirring with a spatula. One at a time, drop a cookie into the melted chocolate, and using two forks, turn it over, swirl around a bit to get fully coated, then lift onto the rack. After three or four dipped cookies, add sprinkles. Once all are done, chill in the refrigerator 15 minutes or until chocolate is solid. Remove from fridge and store in an airtight container. This coated one sleeve of cookies: 21 cookies.