Shortbread cookies are a perfectly versatile cookie that can take on any number of dips, glazes and additions. Chocolate whiskey dipped shortbread cookies are a great, grown-up option for the holidays.
Leaving out cookies for Santa is tradition in many a household. But sometimes, let’s all admit it, the big guy may need a more grown-up treat. It’s a long trip for him, bouncing around from house to house and delivering presents. Those of you who have seen the Santa Clause, you know. Dogs, small fireplaces, big presents in a little sack. And then, the cookies and the milk. Do you think he ever gets tired of all the chocolate chips and spritz cookies? He may just need a different kind of pick-me-up.
This year, try leaving out these chocolate whiskey dipped shortbread cookies for the big guy (or, you know, the parents who are forced to eat the cookies to keep up the ruse). The cookie itself is a perfect, buttery shortbread. Slightly sweet, crispy but flaky. It is probably my favorite cookie, so versatile. Make them plain and dip them in coffee. Toss in a bit of lemon zest and top it with jam. Or do what I did and dunk them in some chocolate whiskey spread. As soon as I started thinking about these cookies, I knew I wanted to do a grown-up version with something a little different. I mixed some chocolate with a bit of whiskey for a nice kick. Santa needs a little kick in the pants at the end of a long night. And these cookies are just the right choice for him.
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 cup butter, softened
- ½ cup confectioner’s sugar
- 1 tsp. vanilla
- For glaze:
- 1 cup chocolate chips
- 1 Tbsp. Irish whiskey
- splash of heavy cream
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In the bowl of a stand mixer, combine butter and sugar until smooth. Add in vanilla and salt and mix until combined.
- Add in flour and mix on low until just incorporated. Turn the mixture onto a flour-dusted surface. Knead gently until the dough comes together.
- Using a rolling pin, roll the dough to ¼ inch thick. Use a cookie cutter (shape is your choice) and cut out shapes, laying the cut out cookies on the baking sheets. Repeat until you have no more dough.
- Bake for 8 to 10 minutes until lightly golden. Remove to a cooling rack.
- Once completely cool, prepare the glaze. Heat the chocolate chips in the microwave in 30 second increments until melted completely.
- Stir in whiskey and a splash of heavy cream until smooth. Dip the cookies into the glaze then lay flat on parchment until hardened.