Took these to a cookie exchange and they were a hit. I used Scharfen-Berger semi-sweet chocolate instead of chocolate chips. Shaped the cookies into little sort-of squares instead of pressing down with a fork, and so they were half dipped in chocolate. Also I dipped them in chopped pistachios after the chocolate so they looked great with the green nuts on the chocolate and tasted even better with a little saltiness from the nuts to go along with the chocolate. Loved them. Will make them again and again.
A very well written out recipe. With easily available ingredients and the world's favourite "C" item in them, these just were PERFECT! I did not flatten these out because when I tried doing that, they would simply break. So, I shaped them into shells, rounds, squares, ovals, and many more shapes(some twists n turns here n there n what figures emerged!). I licked my fingers clean after dipping them in chocolate!! These are addictive!!! I will make them for my hubby for sure if we had to ever fight and I would be in the wrong:)!!! Thanks so so much for sharing this recipe. U made my day and many more to come!
Heaven in your mouth! Brought these to a Christmas Dinner... Nothing but compliments. I rolled them in chopped pecans after dipping in chocolate...
Made these one day when I bought myself a choc. dipped shortbread at Barnes and Noble and forgot it at the bookstore. I came home, checked out Recipezaar and found this recipe! Wonderful and so easy to make! My entire family loved them - they didn't last long! Thanks for the great recipe!
Thank you for this amazing recipe. I tried to read most of the reviews to help me out (these are a bit more laborious than other cookie recipes!). But I still had a few issues that might help others out! The cookie part was easy--but the dough was a bit "soft" & I had to add a little extra flour--rolling them took some effort but it was no biggie. I pressed them rather "hard" with the bottom of a 1 cup measuring cup so I would get a flatter cookie. Baked @ 350 for 12 minutes as written. The chocolate drizzle gave me some problems! I tried to melt milk choc chips as written, but all I got was a "blob" of chocolate! Impossible to drizzle! So I tried again & added 2 tsp vanilla & 2 tbsp milk, which did the trick (after much whisking). I had to chill the cookies overnight in the fridge to get the chocolate to solidify so I could put them in a container (did not think it would take that long but now I know!). Overall--a great recipe; thank you for sharing!
When using consistently good recipes I have only failed maybe three times in my cooking career. This will be my fourth failure.
The first batch I put into the oven felt doughy and good, but immediately melted into a liquidy/buttery mess upon entering the oven. Completely unsalvageable. I though I must have made a mistake so I mixed a second batch. The first sheet came out great, the second liquidy again. My feeling is that the more dry "cookies" did fine, while anything sufficiently dough-y and buttery didn't stand a chance.
I'm really frustrated as I planned to take these to a cookie exchange tomorrow, but I hope everyone hears my warning and goes for the driest dough you've got! Gah!
Tried these last Christmas season for my cookie platters. They ended up being my husband's favorite out of a dozen different types of cookies! He calls them "Milano" cookies and asks me to make them often. I dipped in semisweet chocolate & sprinkled with red/green nonpariels. The cookie just melts in your mouth, and chocolate adds a nice something extra. Highly recommend!!!
I've only made these once, and already have requests for the recipe. They were melt in your mouth delicious! I didn't even roll them in sugar or dip them in chocolate. They are wonderul no matter how you fix them!
These have become my family's favorite. I also get asked to bring them to every party. They are also great made like thumbprint cookies with a little seedless raspberry jam. The funny thing is, my kids like them best plain, without the chocolate or jam or even rolled in sugar.
These cookies are EXCELLENT! I received tons of rave reviews and multiple requests for the recipe (or just a request for more cookies from my Dad!) when I took these to a meeting. The shortbread is flavorful with a delicate interior and crisp exterior. The chocolate compliments them well. I made 3 different shapes; rounds, crescents and fingers, and decorated the chocolate of each shape differently. The rounds I garnished with some drizzled white chocolate, the fingers I used colored sprinkles on and the crescents I accented with chopped pecans. They made an impressive & lovely cookie tray. A few tips on dipping them...I had to add about 1/2 Tbls. of shortening to my chocolate chips to get the consistency more "dip-able". After I dipped them I would run the bottom of the cookies over the lip of the cup as I removed them to help take care of any excess underneath. I then made the mistake of laying them back on the cookie sheet. Once they hardened I had to use a thin icing knife to get them off the cookie sheet without breaking them. Therefore, I would recommend putting them on waxed paper so they can be peeled off more easily once the chocolate has set. I will be making this 10-star recipe again!