So THIS is my ideal Friday morning.
Wake up slow. Brew some coffee. Get some cookie dough going (most of which will never see the oven). Enjoy some blog reading while my cookies are baking away. Alternate sips with bites because coffee+a little sweetness = my personal heaven.
Sometimes it’s worth skipping your 8 a.m lecture for a lazy morning.
Can I marry my Tiffany Blue KitchenAid Mixer?
When I was younger, I used to go to the local ice skating rink with my mom and sister when the summer heat was in full blast. I remember always envying those cute little skating outfits that they had on sale and my 8 year old self seriously contemplated becoming a professional ice skater so I could twirl around in them. Unfortunately, my mom made a rule that my skating career had to last more than a year before I was allowed to get one, and that was just too big of a commitment. So anyways, we would skate for an hour or so before heading off of the ice to take a break and grab a snack. They had a couple of vending machines next to the wooden benches that were filled with your standard candy and chips, but my mind was always made up before I even put my coins in. I wanted cookies! And not just any cookies, those Knott’s Berry Farm Raspberry Shortbread Cookies. With a hot chocolate in hand, I would nibble my way around the outside edges till that last glorious bite remained.
Now that the weather has been reaching the mid-90s lately, I’ve been craving those cookies! My mind just can’t seem to get them out of my head, but I’ve checked my local grocery store and womp womp womp, I couldn’t find one package. I cried for a few hours, then realized that I’m a food blogger and I could probably make them myself. Hooray!
These are basically the grownup version of those tasty shortbread cookies. You get a buttery and perfectly sweet shortbread base that you then smother with strawberry jam and a dark chocolate drizzle. And guess what! You can cover the whole top with the good stuff, so no outside nibbling is required to get the perfect bite. I guess that’s what being a grownup means- no one can dictate how you eat your cookies!
I baked these in the morning before leaving for another lecture, and midday I got this text from my housemate, Kelty. When I got back, there were only 10 left out of the 25+ that I had made. I’ll take that as a success!
To cut the cookies, I used the smallest biscuit cutter from the Norpro Scallop Biscuit/Cookie Cutter pack I ordered a few weeks back. If you don’t have a cookie cutter, just roll the dough into a small ball before flattening it to the right size with your hand.
The base shortbread layer comes from the lovely Ina Garten!
- 6 oz butter
- ½ cup sugar
- 1 tsp vanilla extract
- 1¾ cup flour
- pinch of salt
- ¼ cup strawberry jam
- ¼ cup melted dark chocolate
- optional: powdered sugar drizzle
- Preheat oven to 350 degrees.
- In a large bowl or standmixer, beat together the butter, sugar, and vanilla extract until completely combined and fluffy. Add in the flour and salt. Beat till just combined.
- Roll dough out into a flat disk, then cover with plastic wrap and chill for 30 minutes. Remove, then roll the dough out to about ½ inch in thickness.
- Use a 2.75 to 3 inch cookie cutter (or roll dough into balls and flatten with your hands) and bake on a parchment paper-lined baking sheet for 10 minutes, or until the edges become golden. Remove and let cool.
- Place a ½ tsp of jam on each cookie, then drizzle with the dark chocolate and powdered sugar drizzle if desired. Enjoy!