Emilys Famous Chocolate Shortbread Cookies Recipes

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CHOCOLATE DIPPED SHORTBREAD COOKIES



Chocolate Dipped Shortbread Cookies image

Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.

Provided by Miss Erin C.

Categories     Dessert

Time 50m

Yield 3 dozen, 24-36 serving(s)

Number Of Ingredients 5

1 cup butter
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, melted

Steps:

  • Cream butter and sugar, add flour and vanilla.
  • Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
  • Use the tines of a fork to flatten cookies.
  • Bake at 350°F for 12-15 minutes.
  • Remove from baking sheet, cool 10-15 minutes.
  • Dip half of each cookie into melted chocolate.
  • Chill to set chocolate.

Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4

EMILY'S ICED SHORTBREAD COOKIES



Emily's Iced Shortbread Cookies image

Emily brought these to a Christmas cookie exchange one year and everyone loved them. I have made these many times and they are on my favorite cookie list.

Provided by HeatherFeather

Categories     Dessert

Time P1DT10m

Yield 36 serving(s)

Number Of Ingredients 7

5/8 cup granulated sugar
1 cup unsalted butter (2 sticks)
2 cups all-purpose flour
1/4 cup butter (1/2 stick)
3/4 cup powdered sugar
1 teaspoon vanilla extract
food coloring

Steps:

  • Cream the butter and sugar until smooth.
  • Add flour and mix to combine well.
  • Cover and chill until firm enough to roll out.
  • Roll out on a lightly floured cutting board and cut out using lightly floured cookie cutters.
  • Bake at 350°F on baking sheets until pale golden in color, about 10 minutes.
  • Remove to racks to cool completely.
  • Mix icing together and tint as desired and chill slightly.
  • When cookies are cooled, ice cookies as desired.

Nutrition Facts : Calories 105.3, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 9.9, Carbohydrate 11.3, Fiber 0.2, Sugar 6, Protein 0.8

EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES



Emily Luchetti's Chocolate Chip Meringue Cookies image

These will seem soft when you remove them from the oven, but they will stiffen as they cool. Ms. Luchetti recommends Ghirardelli 60 percent chocolate chips or Guittard Extra Dark, and likes Valrhona cocoa powder.

Provided by Martha Rose Shulman

Categories     cookies and bars

Time 1h

Yield 3 dozen cookies

Number Of Ingredients 6

3 large egg whites/100 grams
1/2 cup sugar/100 grams
1/2 cup chocolate chips/82 grams
1 tablespoon dark cocoa powder/8 grams
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt

Steps:

  • Preheat oven to 275 degrees. Line baking sheets with parchment.
  • In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
  • Fold in chocolate chips, cocoa powder, vanilla extract and salt.
  • Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams

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