I’m all about shortbread this Christmas. I think it’s because I don’t need any machinery to make it! You see, using a food processor or a kitchen aid mixer mean amore dishes. And as Christmas creeps closer, I try to limit as much ‘hassle’ as I can. It’s hard to do as an artist- the cookies should look perfect, the wrappings should look like they came from a magazine, all the ‘traditional’ foods are ready to be cooked. It’s much like a ‘nesting’ phase…
So these cookies kinda rock my world. And a cookie hasn’t down that to me in a really long time. I think the white clocolate glaze is what does it for me, but overall this is a great cookie!!!!
White Chocolate Crème de Menthe Shortbread
(from the 2013 Better Homes and Gardens 100 Best Cookies Magazine)
2 1/2 C flour
1/2 C sugar
1 cup butter, cut up
1 tbsp. green crème de menthe
6 oz. white chocolate baking chocolate
1 tbsp. shortning
1/4 tsp. mint extract
1. In a large bowl, add all dry ingredients together. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using a fork, stir in crème de menthe. Form mixture into a ball and knead until smooth.
2. Divide dough in haif, shape each half in to a 6″ roll; turn roll, flattening each side. Wrap each roll in plastic wrap and freeze for 45-60 minutes.
3. Preheat oven to 325F. Cut rolls into slices and place on an ungreaded cookie sheet. Slices should be 1/4″ thick and be placed 2 inches apart from each other on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are golden brown. Transfer to a wire rack and cool.
4. While cookies are cooling heat chocolate and stir in shortening once melted. Add mint extract and drizzle over cookies.
5. Allow chocolate to harden and store with a layer of waxed paper between each layer of cookies.