So, I've totally been MIA. Sorry 'bout that.
In the last few weeks the Bean has gone to two proms, he was sick for an entire week, and it was Mother's Day. It's been quite a time!
Now there are only 6 days left of school, so let's see if we can get this 'normal life' thing moving again, eh?
Bean LOVES to dip cookies in milk or tea. I'll be honest, I'm not a dipper. He was joking the other night about his cookie not fitting in his cup, and, well, lightbulb!
These shortbread cookies are cut to fit into any glass or mug. Great for you and your dippin' friends!
They are a simple shortbread cookie with chocolate chips added in. After you roll out the dough, just cut into rectangles. These will never be perfect due to the chips in them, but cut them as nicely as you can. To retain the shape better, put the cookie sheet of cut cookie into the freezer for 30 minutes prior to baking.
After cooling, you have a light, crispy, perfectly dippable cookie!
Chocolate Chip Shortbread Cookie Dippers
by Tina @ Sugar Bean Bakers
1/2 cup powdered (confectioner's) sugar
1/2 teaspoon salt
2 1/4 cups flour
2 tablespoons sugar (for dusting)
1 cup chocolate chips
Preheat oven to 300 degrees.
In the bowl of a standing mixer, beat the butter and confectioners’ sugar together until fluffy. Add the salt and flour. Continue beating until everything is fully incorporated and the mixture resembles wet sand with large clumps. Add in chocolate chips.
Using your hands, press all of the crumbs together in the bowl until it all forms a dough.
Sprinkle counter with flour, turn out the dough onto the counter and roll. Cut into rectangles.
Place on parchment or a slipat mat. Freeze for 30 minutes to retain shape while baking.
Sprinkle with the 2 tablespoons of sugar. Bake for 20-25 minutes until lightly golden.
Allow to fully cool.
Adapted from Bakingdom's Buttery Shortbread Cookie