This post is sponsored in conjunction with ChristmasSweetsWeek. We received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are ours alone because we wouldn’t have it any other way!
Are you looking for an easy yet decadent cookie for your cookie exchange? Want to treat your family? Need a cookie for Santa? We have you covered with these Dark Chocolate Dipped Almond Shortbread Cookies! Thanks to LorAnn’s Oils, Cabot Creamery Butter, and Dixie Crystal Powdered Sugar for the amazing ingredients to work with!
Sometimes I’m astonished at how EASY it is to make a great cookie. These Dark Chocolate Dipped Almond Shortbread Cookies prove that nicely. Few ingredients, thrown together in the bowl of a stand mixer, baked for only a few minutes, yet so full of flavor. Thanks to LorAnn’s Almond Bakery Emulsion, the flavor of this cookie is smooth and nutty, even without dipping in dark chocolate! Using Dixie Crystals Powdered Sugar and Cabot Creamery Butter, high quality ingredients made these simple cookies shine. Dipped in a decadent dark chocolate these cookies are over the top.
The only real question is who are you going to share these with?
Whether for your cookie exchange or your sweet tooth at home, you are sure to enjoy these Dark Chocolate Dipped Almond Shortbread Cookies!
Dark Chocolate Dipped Almond Shortbread Cookies
This is a simple but delicious cookie recipe that is both indulgent and full of flavor!
Ingredients
- 1 cup unsalted butter softened (We used Cabot Creamery)
- ¾ cup powdered sugar (We used Dixie Crystals)
- 1 teaspoon almond bakery emulsion (We used LorAnn's)
- 2 Cups all-purpose flour
- 1 teaspoon kosher salt
- 6 ounces dark chocolate baking chunks (or chips)
Instructions
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Using a stand mixer with the paddle attachment, cream the butter and the powdered sugar. Add the almond bakery emulsion and mix for an additional 20 seconds.
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With the mixer on low, add in the flour and the salt. Mix until incorporated, but do not overmix. You should have a crumbly dough.
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Take the dough and form it into a log, approximately 2 inches in diameter. Wrap tightly in plastic wrap.
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Place in the refrigerator to chill for an hour (or longer).
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Once the dough is chilled and firm, and you are ready to bake the cookies, preheat the oven to 350°F.
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Slice the log of dough into approximately 20 cookies (slices should be approximately 1/4 inch apart). Lay slices on a parchment covered baking sheet, making sure to leave room between the cookies.
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Slide the cookies into the oven to bake for approximately 12-15 minutes (start keeping a close eye on the cookies around 11 minutes, as you don't want them to burn). Remove the cookies when they are becoming golden at the edges. Allow cookies to cool.
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While the cookies are cooling, melt the chocolate. Place the chocolate into a small saucepan. Place the small saucepan into a larger pan of water (to form a makeshift double boiler). Melt the chocolate over medium low heat, stirring frequently. (Alternatively, you can melt the chocolate in the microwave, on 50% power, using 30 second increments and stirring frequently until melted.)
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Make sure the chocolate is in a vessel that is deep enough to dip the cookie and reach half of the way up.
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When the cookies are cooled enough to hold, deep each one halfway into the melted chocolate. Allow excess chocolate to drip back and then place on a baking sheet covered with clean parchment paper.
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Place the tray of cookies into the refrigerator for 5 minutes to set the chocolate. Serve and enjoy!
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If you have leftovers (not in my house!), place in an airtight container in a cool place.
Recipe Notes
These can be stored in a air tight container for up to a week (but let me tell you, they will not last that long)!
#ChristmasSweetsWeek recipes:
Beverages:
Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy
Candies:
Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife
Desserts:
Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
THE GIVEAWAY!
Thanks to our fabulous sponsors, not only do we have amazing ingredients to create with, but we also get to offer our readers a GIVEAWAY full of fabulous prizes-and who doesn’t love winning prizes? Want more information about what we are giving away? Head to our first post of #ChristmasSweetsWeek where we give you all of the details!
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.
I love to bake cut-out sugar cookies and frost them. I get a little anal about them but they’re so cute! And I have been making lefse with my sister since I moved to MN. I also like to bake spritz cookies and 7-layer bars.
All total favorites of mine! This year (besides these which we have a batches and batches of) I’m going to do banana bread to use up all of my leftover frozen bananas! Maybe next year I’ll come up with a banana cookie!