Black-and-Whites and Chocolate-Glazed Shortbread Cookies 2.11.2010

I decided to make cookies for my boyfriend for Valentines Day and, feeling ambitious, I tried two new recipes. Both were excellent: my boyfriend, coworkers, friends, and I all loved them!

Black-and-Whites

From the Mrs. Fields Best Ever Cookie Book

Notes:

  • I used the recipe from the Mrs. Fields Best Ever Cookie Book, but there’s a recipe on allrecipes.com that is fairly similar, if you add a chopped-up bar of white chocolate and a chopped-up bar of semisweet chocolate instead of the white morsels.
  • You might be tempted to switch to a sweeter chocolate on these cookies, but they taste just right with the semisweet chocolate. Don’t change a thing.
  • The recipe recommends using a mixer to mix the dough. This works, but it gets rather sticky and thick toward the end, so be prepared to scrape dough off of the mixer repeatedly.

Chocolate-Glazed Shortbread Cookies

From the Mrs. Fields Best Ever Cookie Book

Notes:

  • I used the recipe from the Mrs. Fields Best Ever Cookie Book, but RecipeGal.com has an almost identical recipe.
  • There were several times when I was tempted to deviate from this recipe, but I stuck with it and was very glad to have not changed anything. Don’t buy milk chocolate instead of semisweet chocolate. You’ll be glad in the end.
  • It’s OK if the freshly made dough is so crumbly you can hardly shape it into a ball to refrigerate it. It’s OK if the refrigerated dough feels so hard you’re sure you’re going to break your rolling pin. Just work at the edges and be patient. When it gets easy to roll, it’s likely to be more difficult to cut and transfer to a cookie sheet.
  • Don’t give up if the shortbread cookies taste a bit dry and bland when they come out of the oven. These cookies are meant to be dipped in chocolate, so they’re bland to complement the sweetness of the chocolate, and they’re dry so that they don’t become soggy when they absorb the moisture from the chocolate after you dip them.
  • I left the cookies in the refrigerator for about 30 minutes instead of 10 minutes because the chocolate glaze is pretty thick and takes a little extra time to set.
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