This is a
really satisfying cookie. It is brown sugar shortbread frosted with milk
chocolate and butter ganache and dipped in chocolate sprinkles. It
looks inviting with the sprinkles, and the texture of the cookie, the frosting
and the sprinkles hits all the right notes.
They are incredibly easy to make and don't require eggs. I almost always have all the ingredients on
hand in the pantry, plus you don't need to refrigerate the dough - although you
can ball the dough and bake later if you want.
Just take the balls out of the fridge and put on cookie sheet while you
are waiting for oven to heat up.
I've
road tested these with adults and kids and everyone loves them.
---Colleen
Bordeaux
Shortbread
(inspired by See's popular candy: milk chocolate bordeaux)
Makes about
36 cookies
2 cups
butter, softened
1 1/2 cups
brown sugar
4 teaspoons
vanilla
4 cups flour
For the
frosting:
2 cups milk
chocolate chips (good quality)
1 stick
butter (8 T.)
Chocolate
Jimmies (I use DeRuijter Dark Chocolate)
Cream the
butter and sugar together. Add the
vanilla and then the flour and mix until smooth. With a small sized ice cream scoop, scoop
balls onto a cookie sheet. The cookies
will spread so leave room (I can get 12 on a half sheet).
Bake at 325 degrees for 19-23 minutes - they
can brown a little at the edges, but you basically just want the cookies to
set, but still be soft, not crispy.
Remove from
oven and let cool on the cookie sheet.
Melt one bag
of good quality milk chocolate chips with 1 stick butter and stir until
smooth. Frost each cookie and then dip
in sprinkles in a pie plate.
---Colleen
