Ruby Chocolate Dipped Shortbread Cookies

Ruby Chocolate Dipped Shortbread Cookies

Ruby Chocolate Dipped Shortbread Cookies

Happy Valentine’s Day everyone! I am back from maternity leave, I cannot believe how fast those last 3 months flew by and that our little girl is 3 months old already… I really took that time off of everything, even blogging which I did not even plan to do. But it just happened and I am so glad I did. Now I’m back to work and back to baking and blogging, just in time for Valentine’s! 

When I saw that Trader Joe’s now has ruby chocolate chips I just had to give them a try ($2.99 for 5oz and worth every penny!). If you haven’t had ruby chocolate yet it’s about time! It has a fruity and tangy taste to it yet still taste totally like chocolate. And it is just super fun because, hey, it’s pink! And all that color and flavor is totally natural.

The shortbread recipe is my favorite, the ratio of butter, sugar and flour is just right and they are not too sweet. I always like using salted butter to make shortbread because it gives the cookies just the right amount of saltiness that balances the sugar. Also, I like to use confectioners sugar instead of regular sugar and dissolve it in the melted butter before adding the flour. It makes the dough smoother and it is just a super easy way to make it. And yes, I do melt the butter for this recipe. I just find it easier to make the dough that way and easier to work with.

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Ruby Chocolate Dipped Shortbread Cookies

Ruby Chocolate Dipped Shortbread Cookies

  • Author: Melina Thompson
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 24 1x

Ingredients

Scale
  • 3 sticks (1.5 cups) salted butter, melted
  • 1 cup powdered sugar
  • 3 cups all-purpose flour
  • 1 cup ruby chocolate chips

Instructions

  1. Preheat oven to 325 F degrees.
  2. Add the melted butter to a large bowl and add the powdered sugar. Blend until smooth using an electric mixer.
  3. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.
  4. Roll out the dough with a rolling pin, about 0.25 inches thick, and cut the cookies using a 2 inch round cutter.
  5. Bake for 12 to 15 minutes, or until just done and slightly golden in color.
  6. Melt the ruby chocolate chips in a hot water bath.
  7. Dip the cookies and decorate with coconut flakes or sprinkles and set on a piece of parchment paper to cool and dry.

 

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