Whenever anyone hears what I do for a living — particular the recipe development aspect of it — I am hit with the same reaction: “Well, if you ever need anyone to taste test …” And inevitably, I laugh and say “maybe!” It would be fun to always be sharing something delicious and new, but I can’t say that I do.
Of course, sometimes I really do drop off samples of whatever I am working on — but not often enough. The truth is that we eat most of what I use in recipe development. The dishes become our lunches, dinners and snacks. Sometimes, they even become our breakfast on the go.
That’s not to say I don’t like to share — I really do. There’s joy in handing over something you’ve lovingly made. At the same time, sometimes I feel silly handing over a plate of this or a bowl of that and explaining that it’s something I whipped up for work. I probably shouldn’t, but I do. It’s like being pulled in two different directions.
Still, there are times when sharing is the best thing I can do. Like when we were preparing to head off on a massive road trip a week ago (more on that tomorrow). I had two dozen decadent cookies that I didn’t want to go to waste. I couldn’t take them with me because I really didn’t want my car covered in melty chocolate. So I did the absolute best thing I could think of: I shared.
Little takeout boxes of cookies went to Will’s and Paige’s teachers. Another box went to family members. And then, there were none (sorry, having an Agatha Christie moment …).
Soon after, I got a very unexpected text. “Those were the best cookies you’ve ever made!” it read.
Kind of made my day. I am so glad I shared.
Of course, these Decadent Chocolate Dipped Shortbread Cookies aren’t just cookies. They are also a perfect pairing for Liberté Mediterranee Coconut Yogurt — my very favorite yogurt. While I am not a big yogurt person, this particular one has managed to spark a great love. It’s the most rich and creamy yogurt with a wonderful coconut flavor that goes beautifully with these buttery, decadent cookies.
It’s okay to have cookies for breakfast if they are served with yogurt, right? Right?
- 1 cup unsalted butter, , softened to room temperature
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup confectioners sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp kosher salt
- 1 large egg
- 4 oz 60% cacao bittersweet chocolate
- Preheat the oven to 375 degrees.
- Combine the butter, granulated sugar and vanilla in the bowl of a stand mixer. With the paddle attachment, cream together until smooth.
- In a large bowl, sift together the confectioners sugar, flour, cornstarch and salt.
- With the mixer running on its lowest speed, add the confectioners sugar to the mixer little by little. Add the egg and beat on medium until a smooth dough forms.
- Using a small cookie scoop (or a heaping tablespoon), spoon the cookies onto a nonstick baking sheet, leaving about 2-inches between them.
- Bake for 12-14 minutes until golden. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Once the cookies are cooled, break the chocolate into pieces and melt in the microwave by cooking for 30 second intervals followed by vigorous stirring, until smooth. Dip the cookies into the chocolate and then arrange on a waxed paper lined tray to harden.
- Once hardened, enjoy. These are delicious served alongside Liberté Mediterranee Coconut Yogurt, if desired.
Disclosure: I am being compensated by Liberte Yogurt for the creation of this recipe. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.