I’m so happy to introduce Tracy from Peanut Butter and Onion to you today…. And while I know that most of you already know and love Tracy… I know that the rest of you will love her as much as I do by the end of this post.
She might not even remember this, but I met Tracy over a butternut squash sauce. You see, I was one of her followers. I know. That sounds creepy. But I was. I followed her. Okay, I followed Peanut Butter & Onion. I just love the name of her blog… or PB&O as we all lovingly call her.
And… I was still very new to blogging. Maybe a month or so into it…when I made a butternut squash sauce to post on BB&B. Doesn’t it figure, just as I was finishing up my post, I get an email notifying me of a new post from Mrs PB&O, and guess what it was… yep… Butternut squash sauce!
Well…shoot. Now what? I had no clue of the blogging world etiquette yet… so I emailed Tracy, asking her if it was okay with her if I posted my recipe the same day that she did. I prayed that she would answer me, because I have to say that I had emailed some other bloggers when I first started my blog, looking for advice, etc… but no answer from them. So I didn’t know what to expect from Tracy.
Not five minutes went by, and a response comes back. She was so friendly as she told me “Yes! Post your recipe! I can’t wait to see your version…” she said to me. She continued on in the email with some really great blogger’s advice…told me of a book and I think a couple of websites that are so beneficial to new bloggers.
And honestly? That’s when I fell head over heels for this girl. I loved her blog before…but now, I know the person behind the blog is one of the sweetest bloggers I am lucky to call my friend. She’s hilarious, she’s talented, and she has the biggest heart, which makes her so darn popular in this vast blogging community.
So today, it is truly an honor to have Tracy share her Chocolate Dipped Mocha Shortbread Cookies. I know, right? Delicious…
Thank you so much for this Tracy, it means so much to me to have you here today…
Take it away, my friend….
If you visit my blog, you know that I only blog once a week, and then one extra post every month recapping the month. I do this to stay consistent and to not overwhelm myself. I love baking, cooking and taking pictures, but let’s face it the blogging part can be trying at times. I know all the bloggers out there agree, sometimes you sit in front of your screens wondering when the heck to write. For that reason, I keep it simple for myself, as I said, I only blog once a week (Tuesday’s) and an extra post at the end of the month, I also avoid challenges, and guest posts. As soon as my blog becomes “work” I know I’ll get overwhelmed and bored and won’t do it.
Saying all that, I am breaking the rules, this one time… for you Prudy. Prudy, as a lot of you know, is one of those bloggers, who loves what she does and is consistently supporting all her fellow bloggers. So I couldn’t, and didn’t want to say no when she asked me to guest post.
Besides, how else am I going to tell you about all the cookies I’ve been making, I only post once a week.
Shortbread are my favorite cookie! I always do a traditional batch and a not so traditional batch. I found these in my stack of a million and 1 Christmas cookies magazines I own. They combine my love of shortbread and coffee.
- 2 Teaspoons of Finely Ground Espresso
- 2 Teaspoons of Hot Water
- 1 Cup of Unsalted Butter, Softened
- ¾ Cup of Icing Sugar
- ½ Teaspoon of Vanilla
- ¼ Teaspoon of Salt
- 2 Cups of Flour, whisked
- ¾ Cups of Semi-Sweet Chocolate Chips
- In a small bowl mix espresso with hot water, stir and set aside.
- In a stand mixer fitted with the paddle attachment, or a large bowl, cream together the butter, icing sugar, and vanilla, until light and fluffy.
- In a medium bowl, whisk flour and salt, stir flour into the butter mixture until combined. Divide the dough into 2 equal pieces, and shape into squares shapes, Wrap in plastic wrap and place in the fridge for 1 hour.
- Pre-heat oven to 300 degrees, and line a baking sheet with parchment paper.
- Remove dough from fridge (1 block at a time) , roll out dough between 2 sheets of parchment paper, until its 1 cm (½ inch) thick, and it’s about 16X14 cm (5×6) rectangle (side note: you do this instead of a floured surface, because you don’t want to add any more flour to the dough). If you find the dough is cracking, let it sit for 10 minutes before continuing to roll out. Trim the edges.
- With a knife, cut into about 16 cookies. Some of mine turned out more square and some more rectangular. Place on prepared cookie sheet and bake for 22 24 minutes.
- Remove from oven and place cookie sheet on a cooling rack for 10 minutes. Remove cookies from the pan and allow to cool completely on the wire rack.
- At this point you can place then in an air tight container (I used freezer bags) and layer them between parchment paper.
- When you are ready to hand them out, Heat up the chocolate ships in a microwave safe bowl, for 40 seconds and then stir and repeat until the chocolate chips are melted.
- Place parchment paper in a large baking sheet. Dip the corner of each cookie into the melted chocolate, removing excess with a spoon, and lay on parchment lined baking sheet. Place in the fridge for at least 30 minutes, until set.