Description
Coffee and cardamom shortbread rounds dipped in white chocolate make the perfect cookie canvas for your holiday baking.
Ingredients
- ⅔ cups Sugar
- 1 cup Butter, Cold And Cut Into Cubes
- ¼ teaspoons Salt
- 2-¼ cups All-purpose Flour
- 1 Tablespoon Ground Cardamom
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Finely Ground Coffee Beans
- 8 ounces, weight White Chocolate (chips Or Chopped)
- 1 teaspoon Coconut Oil
Preparation
Set oven to 350ºF.
Put sugar in the bowl of a stand mixer and add butter and salt. Mix until combined. Mix in flour, cardamom, vanilla extract, and ground coffee until dough just comes together.
Pull the dough together with your hands and set on a floured surface. Roll out to about 1/4 inch. Cut out the cookies using your preferred cookie cutter. I stamped mine with the words merry using a cookie stamper.
Transfer the cookies to a parchment-lined baking sheet and chill briefly, then bake for about 10 minutes.
Let cool slightly before transferring to a cooling rack.
To make the chocolate coating, put white chocolate and coconut oil in the top of a double boiler. Warm water on medium low. Stir until chocolate is melted, then remove from heat and cool slightly before dipping cookies.
Dip half of each cooled cookie in the chocolate, and let the excess drip off. Set the cookies down on parchment paper to harden. Freeze or store in closed container up to 1 week.
