Easter Cookies

Last week when I made the shortbread cookies for the first time, I knew that I had to make these for Easter as well.  They’re a great flavor that most people love…but I wanted to do a spin on it.  Most of the time, decorated cookies are sugar cookies with a cookie icing.  Well…since the original shortbread cookies were so delicious with chocolate drizzled over top, it seemed obvious that this had to be done in a decorating aspect as well.  So, here we are…  Something a little different,  yet traditional at the same time.  Chocolate melting wafers come in so many different colors, so the general idea seemed genius to me, especially after how well those cookies turned out last week.

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First, make your dough.  Combine all of the ingredients and shape into a big blob, then cover in plastic wrap and chill in the refrigerator for at least 30 minutes.  The dough can also be used for up to 3 days after making it, if stored in fridge.

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Sprinkle surface with flour, along with more flour on top of dough.  Roll out to 1/2 inch thickness.

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Using cookie cutters, cut out the shapes of the cookies you want to make.

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Place them on a cookie sheet or baking stone (preferably baking stone, since they cook so evenly).

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Bake for approximately 25 minutes, or until a very light golden color.  Cool completely on cooling racks before decorating.

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I melted the chocolate wafers in 15-20 second intervals in the microwave, stirring between each time until completely melted.  Spoon a small amount onto cookie, then spread with back of spoon or toothpick.  Use a toothpick or squeeze bottle with melted chocolate to decorate how you like.

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All finished!  When I was finishing these up, my husband came strolling into the dining room and asked if he could have a cookie.  This recipe was the one that he literally had cookies for dinner last week when I wasn’t home.  He said, “That’s all chocolate?  I thought that you’re supposed to decorate cookies with icing?”  I responded, “Well yeah, MOST of the time they are decorated with cookie icing, but chocolate is awesome, and I haven’t seen it done like this before.”  What can I say?  I’m a rebel.  With a cause.  For chocolate.  In all honesty, you could probably get a smoother look with the cookie icing or by putting the melted chocolate in squeeze bottles…just do what works best for you.  I can’t wait to eat the bunny cookie, he’s so cute.  Happy Easter!!

Shortbread Cookies Recipe:

3 sticks unsalted butter, at room temperature

1 cup sugar

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon salt

4 ounces dark chocolate wafers

4 ounces white chocolate wafers

Preheat the oven to 350 degrees F.  In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.  Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Dark Chocolate Covered Apples

I’ve actually been meaning to make these for a while, but over the holidays was the perfect opportunity.  After putting together an edible gift basket for my in-laws, I kept looking at it and thinking,  Seems like it’s missing something.  Then, I realized that this would be the perfect addition.  And apparently it was a wonderful addition…  When I told my mother-in-law that the big lump of chocolate on a stick was a dark chocolate covered apple, she dropped her hands to her side, and her eyes got big.  Her jaw dropped, and she engulfed me in a big hug, and told me that she loved me.  Not only was I overly flattered, but very shocked that she loved them so much.  Mental note.  Might even be a good way to suck up to the in-laws in the future.  😉

IMG_3653First, buy the necessary ingredients and materials.  I bought these at the local arts and crafts store.  For this project, I picked up cookie sticks, large treat bags, twistie ties, 1 bag of dark chocolate, and 4-5 small apples.

IMG_3654Insert the cookie sticks into the apples.  I used a hammer to tap them in…this keeps the sticks straight.  Push the sticks all the way down until they hit the bottom of the apple.

IMG_3655Melt the chocolate wafers in the microwave in 30 second intervals, stirring in between each interval.

IMG_3656Insert the apple into the melted chocolate, swirling around to completely cover apple with the chocolate.

IMG_3658Gently twirl the apple around, letting the excess chocolate fall off the apple.  This will help prevent extra pooling of chocolate at the bottom while setting.

IMG_3659Set chocolate covered apple on wax paper for chocolate to harden.  Try your best not to eat while chocolate is still liquid…you’ll need a bib.

IMG_3660How do you like dem apples?!  I love them!

IMG_3661When I packaged these, I trimmed down the treat bags so that the stick was coming out farther than the end of the bag.  Wrap twistie tie around to seal.  Store at room temperature.