Chocolate Dipped Almond Shortbread Cookies

This was originally a Martha Stewart recipe, but I made one or two tiny changes, and fancied it up a bit with some sparkly sprinkles. I handed some out at the office, and my co-workers all approved. A pretty easy recipe, if you feel like spending the time to melt chocolate. The dough has to chill twice, so it’s best to make these when you’re going to be home all day. It doesn’t take many ingredients, so you might already have everything you need!



1 cup unsalted butter

3/4 cup sifted confectioner’s sugar

1 teaspoon almond extract

2 cups sifted flour

1/2 teaspoon salt

3 ounces semi-sweet chocolate

1 teaspoon veggie oil

1. Cream butter, sugar, and and almond extract with an electric mixer until combined.

2. On slow speed, beat in flour and salt until combined. Add a few drops of food coloring if you’d like.

3. Wrap dough in plastic wrap and refrigerate for at least 2 hours. I chilled mine overnight!

4. Roll out dough 1/8-1/16 inch thick on a floured surface. Cut out cookies, and place on an ungreased baking sheet. Pop the baking sheet in the fridge for another 30 minutes to chill the dough again. If the dough becomes too soft and starts to stick during the rolling out process, just chill it for a few minutes.

5. After chilling, bake cookies at 300°F for about 18 minutes. The edges should just begin to turn light brown.

6. Cool cookies on a rack. They’ll keep for about 5 days in an airtight container.

7. Melt chocolate in a double boiler, stirring occasionally. Stir in the oil once chocolate has mostly melted. You don’t need a fancy double boiler to do this, just fill a sauce pan with water, and float a smaller pan on the top.

8. Dip cookies in the melted chocolate, covering as much of the cookies as you’d like. I just dip one edge in so that the chocolate doesn’t overpower the more subtle almond taste of the cookie.

9. Transfer cookies to cooling rack to dry, or lay them on parchment paper in the freezer. Don’t forget to decorate them first! I’ve used sprinkles, little edible pearls, colored sugar, and sea salt in the past. The sea salt ones didn’t look extra special, but they were definitely the most delicious.

Yummy Bird’s Custard

Raspberries were on sale! I put my giant tub of delicious Bird’s Custard to good use.

Bird’s Custard is distinctly English, so many American’s miss out on it. I didn’t have it for the first time until I visited my great aunt and uncle in Cornwall. Of course my aunt cooked it on her fantastic AGA, but I do mine in the microwave. It’s instant, and doesn’t use egg, which is called for in most custards. I know that World Market carries it, but some fancy grocery stories might as well.

I’ve seen recipes for cookies and cake that call for Bird’s Custard, so maybe I’ll try that next! Now that I’ve professed my love for it, you should know that it’s probably really bad for you, and some people find it disgusting.