I am posting, for the first time, at Tempt My Tummy Tuesdays here:
I am also posting at Tasty Tuesday here:
These are super easy and fun to make. There is no chilling or rolling of dough. The brown sugar adds a slight caramel flavor and if you don't overbake them, they are soft. This is very fun to do with kids! You will need cookie stamps like I have pictured below. These stamps are from Wilton; I believe they have discontinued some of their cookie stamps, but they are still available on E-bay. You can also buy ceramic stamps from the Rycraft Company here. They have an incredible selection of ceramic stamps.
1 cup softened butter -- do not use margarine
1/3 cup packed brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups all-purpose flour
White, milk, or dark chocolate for dipping.
Preheat the oven to 325 degrees. Beat the butter and both sugars with an electric mixer at medium-high speed until light and fluffy. Beat in the vanilla, then beat in the salt. On low speed, gradually beat in the flour just until incorporated. Roll dough into balls and stamp on cookie sheet. You may need to dip the stamp in powdered sugar if you are having sticking problems. Bake for 8 to 10 minutes. Watch carefully so that you don't overbake! I love a moist shortbread. Cool cookies on wire rack. After cooling you can melt chocolate in the microwave and spread chocolate on the backs of the cookies with a knife or small spatula or dip the backs in a bowl of chocolate. Place on wire rack until chocolate dries. This recipe makes almost 2 dozen cookies.
Cookies Cooling on Rack
This recipe has been slightly adapted from a recipe contained in Mary Engelbreit's "Tis the Season Holiday Cookbook." I made the shortbread into individual cookies and added the chocolate on the back. You can purchase this book at Amazon here:.
I have posted this recipe with the following:
Skip to My Lou's :Made By You Monday
The Girl Creative's: Just Something I Whipped Up Monday
Keeping it Simple's: Motivate Me Monday