Shortbread Dream Cookies
This recipe came to me in a dream I have always liked shortbread cookies because our neighbor, Mary Brogan used to give some to my little brother and me whenever we visited. U git a collection of Trader Joe’s special spice combos. In it was this little bottle of Coco, Cinnamon, and Brown Sugar combo. I had no idea what to do with it. I do now. And besides… you know.. you don[t mess with dreams, dude.
Ingredients:
1/2 cup unsalted butter unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
3 cups all-purpose flour 180g
1 teaspoon kosher salt optional
~3 Tbs Trader JOe’s Coco, Cinnamon and Brown Sugar combo
Chocolate syrup, as needed
Toasted Pecan halves, one for each cookie
Directions:
- In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed. Prepare a backing sheet with Parchemtn Paper.
- Add confectioner’s sugar and salt; mix until combined.
- Scrape the bowl down and add flour while beating on low. Scrape the bowl once more and mix until combined.
- Using 2 sheets of plastic wrap, roll the dough flat. and shape it into a rectangle about 3/8 inch thick. Sprinkle the TJ Coco stuff all over the top. Another option is to drizzle a little syrup over the top before rolling to give it more color contrast Then roll the rectangle into a roll of dough and put it into the fridge for an hour or so.
- Preheat oven to 350F. Use a sharp knife to cut 1/2-inch thick slices
- Place slices, spaced at least an inch apart onto the prepared baking sheet Place 1 drop of chocolate syrup on the flat side of each toasted pecan half before attaching it to the face of each cookie on the sheet.
- Bake for ~15 minutes, rotating the baking sheet in the oven halfway through.
- Transfer to a wire sheet to cool.