Sometimes Simple is Best……
When I choose a cookie I really like them to be straight to the point. Not all crazy with funky flavors, or so many different bells and whistles that the entire thought behind the cookie is lost. So peppermint, chocolate, coconut, almond, peanut butter cookies are out. 😉 I really enjoy mild flavors like sour cream cookies, traditional sugar cookies, and shortbread cookies. I haven’t even had a shortbread cookie in so long that I almost forgot how good they are. And so simple to make! When it comes to tasting good, and simple, I’m won over.
Yesterday I decided to whip up my version of a classic shortbread cookie that will look amazing on a Christmas cookie platter. (I told you you’d be having Christmas cookie recipes coming out of your ears.) I thought that a “pool” of chocolate in the middle of the delicate cookie would boost its elegance by 100% as well as lend a wonderful flavor contrast. Generally a shortbread cookie dipped in chocolate will run between 70 and 300 calories depending on the size of the cookie and thickness of the chocolate. My cookie is a little bit different because I used light butter, Truvia instead of sugar or powdered sugar, and did a type of “blossom” or “thumbprint” type of cookie. If you wanted these cookies to be 100% refined sugar free you could use sugar free chocolate. Some rich, dark chocolate would be absolutely amazing! I had set out to make blossom cookies, and they totally evolved into this. I can’t remember the last time I went to make something and I actually made what I had intended to make.
A couple of tips that I have for these little gems is cold dough. Cold, chilled dough is a must. So, after you combine everything, cover the dough and pop it in the refrigerator for about 30 minutes. Second is in regard to the chocolate. I know that a lot of people like to use Hershey’s kisses for their cookies, but I find that they are awkward, difficult to bite through, and more often than not they fall off the cookie! That is a downer every single time. What I did is melt the chocolate while the cookies were baking and then as soon as they came out I used the back of my rounded measuring Tablespoon and lightly pressed the center of each cookie to make an indent to hold the chocolate, then filled each “well” with the melted chocolate. Right after I filled them with chocolate I popped them in the fridge to set up. Once again, I got the hubby stamp of approval! In the food world that is better than being on Angie’s List. 😉 Take a few minutes out for yourself, grab a Chocolate filled shortbread cookie (or TWO) sit back, relax, and enjoy!
Chocolate Filled Shortbread Cookies
By Angie Gouchenour
½ cup light butter – softened
¼ cup Truvia zero calorie sweetener
2 teaspoon vanilla extract
1/4 teaspoon almond extract
¼ cup chocolate chips
In a small bowl cream together butter, Truvia, vanilla, and almond flavoring
Cover bowl and chill in the refrigerator for 30 minutes
Pre heat oven to 350’f
Remove from the refrigerator
Using a cookie scoop, or measuring Tablespoon, scoop out 12 balls
Roll each ball to make sure there aren’t any cracks and the balls are completely smooth
If the dough gets to warm it will spread in the oven so pop it back in the refrigerator if needed, or just work fast. 🙂
Place cookies on a non-stick cookie sheet and cook for 8-10 minutes until cookies are light brown
While cookies are baking melt chocolate in the microwave in 30 second increments (Usually takes 60 seconds) Stir until they are smooth
Remove cookie sheet from the oven and transfer cookies over to a different dish
Using the back of your measuring Tablespoon gently press the cookie making an indent to hold the chocolate
Place dish in the refrigerator until the chocolate is completely set
90 calories per cookie