Chocolate / Butterscotch Shortbread Cookies You’ll Love From Head to Mistle-toe!

Hello everyone, welcome or welcome back to my blog! I’m back again with another cookie post! ๐Ÿ˜€ A few months ago, I made shortbread cookies for the Giving Hope Project. They tasted like Milano’s (one of my favs), and I was starting to crave them again. This time I wanted to bake enough cookies to donate to the Giving Hope Project, share with my class and to put in gift bags! I doubled the recipe I used last time, and this produced about 100 cookies. This time, I used festive cookie cutters I bought a couple months ago, and the most adorable sprinkles– shaped like gingerbread men and Christmas trees.

Let’s get started!

The recipe I’m using below is for about 50 cookies. You can also find it in one of my previous posts.

Ingredients:

  • 2 1/4 cups salted butter
  • 3/4 cup powdered sugar
  • 3/4 cup white, granulated sugar
  • 3 tsp. vanilla extract
  • 5 cups all-purpose flour
  • 12 oz. chocolate chips + sprinkles
  • *optional* Butterscotch chips

Equipment:

  • KitchenAid Mixer w/ Paddleboat Attachment
  • Measuring Cups and Spoons
  • Baking Pan & 2 Sheets of Parchment Paper
  • Spatula, Rolling Pin, Cookie Cutters or Bowl
  • Microwave Safe Bowl & Spoon

Steps:

  1. In the KitchenAid Mixer, using the Paddleboat attachment, cream together 2 CUPS of softened butter, the sugars and vanilla.
  2. Add in the all-purpose flour in 5 intervals, so that it doesnโ€™t spill over the side, and so that it can mix together more easily.
  3. At this point if the dough is too crumbly, you can add in some more butter. I added about 4 tbsp. of softened butter.
  4. On a sheet of parchment paper, using the rolling pin, roll the dough around 1/2 in. thick. I preferred to split the dough in 4 sections and work in batches.
  5. Cut out shapes using cookie cutters. I decided to use a bowl to make circles.
  6. Cover a baking pan in parchment paper, and use a spatula to transfer the cut cookies onto the baking pan. Place about 1/2 in. apart since they do not spread.
  7. Preheat oven to 350 degrees F, and bake the cookies for 14 minutes. They should be white on top and golden/brown on the bottom.
  8. Immediately remove them from the hot pan, once the cookies come out of the oven, and let them cool for about 20 minutes.
  9. In a microwave safe bowl, heat up some chocolate for about 1 minute. I preferred to work in two batches, so that my chocolate didnโ€™t cool over time.
  10. Mix chocolate with a spoon, and drizzle/ spread over one half of the cookie. Sprinkle some sprinkles on top, and set them carefully on some parchment paper.
  11. Let the cookies cool in the fridge for 20 minutes.
  12. ENJOY!!!

<<<>>>

Thank you guys for reading. Iโ€™ll see you all next Friday with a post on the shortbread cookies! Check out my Instagram: @tanvibytes for sneak peaks of my upcoming blog posts!

Question of the Day: What is one of your favorite family traditions for the holidays? Comment down below!

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