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nutella pinwheelies

11 Sep
Life is too short to be square. That’s why all the good things in life are round – like cookies! How many square cookies really come to mind? I mean, okay, yes, there are square cookies but the best kinds (chocolate chip, oatmeal raisin cookies, ginger molasses cookies, snickerdoodles, macaroons, macarons, etc etc) are all round, or at the very least spherical. Anyhow, let’s not get philosophical right now, but the bottom line is that these nutella pinwheelies are one of the most delicious and perfect things that could come in a round package. They are super easy to make – and a recipe that gives you the chance to lick a nutella covered spoon is the best kind of recipe. Enjoy the simple things in life – enjoy these nutella pinwheelies.
happiness in bite-sized format

happiness in bite-sized format

nutella pinwheels are the best kind of pinwheels.

nutella pinwheels are the best kind of pinwheels.

good things come in small packages

good things come in small packages

Recipe

Pssssst, this makes a LOT of cookies. Feel free to halve, although more cookies = more fun    =)

Ingredients:

  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 cup softened butter
  • 2 large egg
  • 1 tsp salt
  • 3 cups flour
  • 1 cup nutella or any other chocolate hazelnut spread

How-to:

  1. In a bowl, beat the sugar, vanilla sugar if using, and egg together on medium until incorporated.
  2. Now is the time to add the vanilla extract if that’s what you have on hand.
  3. Cream in the butter, and beat on medium-high until it is nice and smooth.
  4. Slowly, add in the flour and salt, and continue mixing until a soft dough forms.
  5. Scrape off the sides, and using your hands, form the dough into two disks. Wrap in plastic wrap and refrigerate for 10 to 15 minutes.
  6. Take the dough out of the fridge and start rolling one disk out on a well-floured surface.
  7. Try to shape the dough into a rectangle, going no thinner than 1/4 inch.
  8. Cut the large rectangle in half. Using half the nutella, spread it evenly over both rectangles, trying not to go too close to the edge, or else it’ll make a huge mess.
  9. Slowly, starting with the long edges, roll the dough into a firm log. Make sure to seal the edges – you can easily do that with your fingers, since the buttery dough is easily manipulated. Repeat with second rectangle.
  10. Cover the logs and refrigerate for another 20 minutes. This will make sure that, once cut, the cookies will keep their pretty swirls.
  11. Repeat steps 6 through 10 with the second disk of dough.
  12. Preheat your oven to 350F. Prepare your baking sheets by lining them with parchment paper or using a silpat.
  13. Cut the logs into 1/2 inch pieces, and place onto a prepared baking sheet. Bake in the middle of the oven for 12 minutes for a chewy cookie, or 15 minutes for a crispier one.
  14. After your timer goes off, remove from the oven and let the cookies rest for a minute or two before removing them and placing them onto your cooling rack.
  15. Enjoy with a nice cold class of milk.

xo dessertchick

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easy peasy brownie whoopie pies

10 Sep

I’ve been storing these photos for a while now, because the summer was just too hectic in order to write up these posts. I’m trying to catch up now, so check back often for”new” updates of all the goodies I baked in the summer. I made the super easy brownie whoopie pies a couple of weeks ago, and they were delicious. I was a bit reluctant to make them because it requires you to buy marshmallow fluff – which is a very dangerous thing for me to have around my kitchen. I nevertheless couldn’t pass up the opportunity to combine marshmallow filling with dense brownies. So, tada! Let me present you my super delicious & super easy brownie whoopie pies. I adapted and slightly changed my brownie recipe from Dorie Greenspan’s recipe, since she is my hero.

The brownies basically look like those two-bite brownies and taste exactly like them – if not a bit fudgier and denser and…better. Homemade is best, isn’t it? Once they finish baking in your mini muffin pan, it’s simply a matter of letting them cool while you whip up the frosting. The assembly is as easy as 1,2,3. Cut, fill & top it up.

Enjoy!

so innocent looking.

You take a brownie....

...you cut the brownie in half...

...you cut the brownie in half...

...garnish with a generous dollop of cream filling...

...garnish with a generous dollop of cream filling...

....and top it all off with the brownie's other half.

....and top it all off with the brownie's other half.

Repeat process as often as desired....

Repeat process as often as desired....

...and chomp in.

...and chomp in.

Recipe

Ingredients:

  • 1/4 cup pastry flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp all-spice
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 cup semi-sweet chocolate, chopped.
  • 2 tsp instant coffee
  • 2 eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 4 oz semi-sweet chocolate, chopped
  • 1 cup butter
  • 2 cups powdered sugar
  • 1 jar (7 oz) marshmallow fluff
  • 2 tsp vanilla extract

How-to:

  1. Preheat your oven to 325 degrees. Prepare your mini or regular sized muffin tins.
  2. In a small bowl, mix together the flour, cinnamon, all-spice and salt.
  3. In a large saucepan, melt the butter slowly over low heat. You don’t want the butter to burn on you.
  4. Once the butter is melted, add 1 cup of the semi-sweet chocolate and stir until fully melted. Add the instant coffee and continue to stir until everything is incorporated.
  5. Remove from heat and let cool down, between 5 and 10 minutes. One at a time, whisk in the eggs into the butter/chocolate mixture.
  6. Stir in the dry ingredients, mixing only until just incorporated. Try not to overmix.
  7. Spoon the mixture into the mini muffin tins. You can fill the, 3/4 of the way up, since these babies don’t rise much.
  8. Bake for 15 minutes and let cool in the pan for at least 15 minutes before removing them to a wire rack – otherwise your brownies will break. In the meantime….
  9. In a medium sized bowl, beat together the butter and confectioners sugar until light and fluffy.
  10. Add the marshmallow fluff and vanilla extract and continue to beat the mixture until it is fully combined.
  11. Spoon mixture into a piping bag.
  12. Cut the cooled brownies in half. Pipe a generous dollop of fluff onto the bottom half and then top with the remaining brownie half.
  13. Share & enjoy!

xo dessertchick

birthday cookie madness

4 Jul
The month of June is always super busy with at least one birthday every week, or, like this past week, with three consecutive birthdays in one week. In order to not break the bank (especially since I’m saving up for my trip), I decided that people like to be happy on their birthday, and cookies make people happy, and therefore, cookies as presents for birthdays make people doubly happy. Right? And what could be better than cookies for your birthday? A birthday cookie card cake! Or rather, just a really gianormous cookie cake that has the birthday message written on it. Mrs. Fields sells them, but it seems like a cop-out to buy one. Instead, whip up your friend’s favourite cookie recipe, double or triple it, roll it out to fit your biggest cookie sheet (round or rectangular), and watch your friend’s eyes light up at the size of their cookie card! I’m going to apologize for the poor piping job on this particular cookie card – I was running out of time, and out of icing, but it’s the thought that counts, right? The cookie card was for one birthday, the oatmeal raisin cookies for yet another birthday, and the gluten-free oatmeal chocolate toffee cookies for the third birthday. The oatmeal raisin ones are currently making their way to cottage country in a care-package for my babycakes Calla since she’s not in Toronto for the summer and I love her very much. I hope they arrive in one piece and within their freshness timelimit. Remember: broken cookies equal broken dreams – but in the end, broken cookies still taste good.
say Happy Birthday with a giant cookie card cake!

say Happy Birthday with a giant cookie card cake!

chewy oatmeal raisin cookies make great birthday presents

chewy oatmeal raisin cookies make great birthday presents

and gluten-free toffee chocolate oatmeal cookies to keep the rest happy!

and gluten-free toffee chocolate oatmeal cookies to keep the rest happy!

Recipes

Buttery Chocolate Chip Cookie Card

Ingredients:

  • 3 cups cake flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 3 tsp vanilla extract
  • 1 1/2 cups chocolate chips (or more….!!)

How-to:

  1. Sift together flour, baking soda, baking powder and salt. Set aside.
  2. Using your stand mixer of a handmixer, cream together the butter and sugar until very light – about 4 minutes.
  3. Add in the eggs, one at a time, and mixing thoroughly after each addition. Stir in the vanilla.
  4. Reduce speed, and add in the flour mixture. Mix until just combined.
  5. Add in the chocolate chips, and mix until just combined. It’s important not to overbeat the dough.
  6. Wrap in plastic wrap and refrigerate overnight.
  7. When ready to bake, preheat oven to 350F. Line your cookie sheet with parchment paper, and crumble the cookie dough all over the sheet. Using the palm of your hands, lightly press down to form the cookie dough into one solid rectangle (or circle, depending on your baking pan of choice), trying to cover the whole surface of the sheet pan as uniformly as possible.
  8. Bake in the middle of the oven for 20 to 30 minutes, making sure to keep an eye on the giant cookie. I found that I had to rotate the sheet halfway through to ensure even baking and browning. Take the giant cookie out when the sides are just starting to brown. Let the cookie cool on the sheet.
  9. Whip up your favourite frosting, and pipe whatever your heart desires onto the cookie card! In my case, I used a really easy and simple cream cheese frosting that I tinted blue with food gel.

Chewy Oatmeal Raisin Cookies

Ingredients:

  • 1 cup softened butter
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp salt
  • 3 cups old-fashioned oats
  • 1 1/2 cups raisins

How-to:

  1. Preheat oven to 350F.
  2. Sift the flour, baking powder, salt, cinnamon, all spice and nutmeg and set aside.
  3. Using a hand mixer or a stand mixer, beat together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time. Add the vanilla.
  4. Slowly, add the flour mixture to the butter mix. Using a spatula now, add the oats and the raisins, mixing until just combined.
  5. Drop rounded tablespoons onto baking pans lined with parchment paper. Bake in the oven for 12 to 15 minutes, until slightly beginning to brown. Transfer onto a wire rack and let cool.

Gluten-Free Oatmeal Chocolate Toffee Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup quinoa flakes
  • 1 cup certified gluten-free oats
  • 1 1/4 cups peanut butter
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 1/2 toffee pieces
  • 1/2 cup semi sweet chocolate chips

How-to:

  1. Preheat oven to 350F.
  2. Mix together the quinoa flakes, rolled oats and baking soda. Set aside.
  3. In another bowl, beat cream the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, and then the vanilla. Lastly, add the peanut butter.
  5. Slowly, add the dry mix to the wet mix until just combined.
  6. Add in the toffee pieces and the chocolate chips, mixing until just incorporated.
  7. Using a tablespoon, measure the dough and roll the dough into balls. Place onto your baking sheet that’s been prepped with parchment paper.
  8. Bake in the oven for 10 to 12 minutes, being careful not to overbake.

xo dessertchick

pecan praline caramel crack(er) bars

15 Jun
I am a HUGE fan of Deb from Smitten Kitchen. I love the photography, the food, the desserts, the blog posts, the desserts and the desserts. Have I mentioned I love Smitten Kitchen? When I saw this recipe a while ago, I bookmarked it, gave it a thumbs up, added it to my favourites, emailed myself a copy and the link, and wrote it into my blackberry as a reminder. As you can see, I really really really wanted to make this. And let me tell you – this was the best decision I have ever made in my entire 21 3/4 years that I’ve been alive. Deb from Smitten Kitchen has dubbed them, tongue-in-cheek, as chocolate caramel crack(ers) because these babies truly are addicting. As in, once you try one, you won’t and can’t stop until you have finished every single crumb – or until someone has the courage to try to sneak them out from under your nose.
I didn’t have matzo crackers, so I opted for salted soda crackers, which were fantastic! I adjusted the recipe ever so slightly: I used a bag of pecans that I bought a week ago, and made praline to sprinkle on top of these crack(er) bars, as well as the toasted almonds. Hmm, I don’t know about you, but I love the taste and smell of toasted, crunchy, sugary pecans and the nutty toasted flavour of sliced almonds. Oh, and I drizzled more chocolate on top for good measure. The combination of the chocolate, nuts  and caramel crack(er) bars and you’ve got yourself a winner and a one-way-ticket to heaven. This recipe was ridiculously (and dangerously) easy. Proceed, read on, and make these crack bars, at  your own risk. =)
a whole sheet of insanity

a whole sheet of insanity

how can you go wrong with so much goodness in one bar?

how can you go wrong with so much goodness in one bar?

yumminess comes in all shapes and sizes...

yumminess comes in all shapes and sizes...

...either giant wedges of crack(ers)

...either giant wedges of crack(ers)...

...or neat little squares of crack(ers)....

...or neat little squares of crack(ers)....

...one (or two or three) will never be enough.

...one (or two or three) will never be enough.

So just resign yourself to eating the whole bowl.

So just resign yourself to eating the whole bowl.

And don't tell your friends about them.

And don't tell your friends about them.

That way, you can have your crack(er) bars AND the crumbs all to yourself.

That way, you can have your crack(er) bars AND the crumbs all to yourself.

Recipe

(adapted from Deb at Smitten Kitchen)

Ingredients:

  • 40 salted soda crackers
  • 1/2 cup  butter
  • 1 cup brown sugar
  • 1/2 tsp of salt
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cup semi-sweet chocolate chips
  • 1/2 cup toasted almonds slices
  • 2/3 cup pecans
  • 2/3 cup powdered sugar

How-to:

  1. First, let’s make the pecan praline. In a pan, toast the pecans over medium heat while watching and stirring carefully. Once you can smell the pecans toasting (about 5 to 8 minutes) add in the sugar, and mix well. Stir continuously, making sure the sugar melts thoroughly and doesn’t burn. The goal is to caramelize the sugar without turning too dark and bitter. It should turn nice and brown and smell like delicious caramel. Spread onto a sheet of parchment paper and refrigerate until you’re ready for it later.
  2. Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
  3. Line the bottom of the baking sheet with crackers, covering all parts.
  4. In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
  5. Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
  6. Take your praline out of the fridge and break into small pieces.
  7. Remove your caramel-covered crackers from the oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. Now, sprinkle the chocolate with the praline pieces and the toasted almonds. If you want, drizzle more chocolate on top.
  8. Once completely cool (just pop it into the fridge for 20 minutes), break it into pieces and store it in a container.
  9. Test out your willpower by eating only once – and then watch your willpower fail you.

xo dessertchick

lemon almond toffee biscotti – homemade is best

21 May

I work at Starbucks, and even though the pastries are pretty mundane, I found myself buying the biscotti like there was no tomorrow. Between the sugar overdose and the plastic-taste, the biscotti really had nothing to boast about. I figured I’d give making biscotti a try, since I do love to curl up with a cup of coffee or tea, a cookie and a book. And biscotti are the cookie’s healthy cousin. Sort of.

Anyhow, it turns out that biscotti is uber easy, and took no time at all to prep – the baking time is longer than making cookies, but the pay off is huge. The basic recipe stays the same for all biscotti, and you can just mix and match what kind of flavours you want. I chose to go with lemon, almonds and toffee because those were the ones I had on hand =)

Oh, and I did dip them in chocolate and then drizzled them in more chocolate. Just because I could.

more pretty martini glasses courtesy of my parents

more pretty martini glasses courtesy of my parents

plain and yummy: almond, toffee and lemon

plain and yummy: almond, toffee and lemon

less plain and even yummier: chocolate dipped and chocolate drizzled!

less plain and even yummier: chocolate dipped and chocolate drizzled!

up close and personal with my favourite sin: chocolate

up close and personal with my favourite sin: chocolate

coffee & biscotti - what a match

coffee & biscotti - what a match

a sneak peek to what's awaiting you!

a sneak peek to what's awaiting you!

Recipe

Ingredients:

  • 3/4 cup sugar
  • 8 tbs unsalted butter, melted
  • 2 tsp pure vanilla extract
  • zest of two lemons
  • 3/4 cup whole almonds with skin
  • 1/4 cup toffee pieces
  • 3 eggs
  • 2 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

How-to:

  1. Toast almonds in a 475 degrees F oven for about 8 minutes. Coarsely chop the almonds, set aside and allow to cool.
  2. Combine sugar, butter, lemon zest, and vanilla extract in a large bowl, then add in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
  3. Cover and chill for 30 minutes. Preheat oven to 350 degrees F.
  4. Using moistened hands, halve dough and form 2 loaves on an ungreased large baking sheet.
  5. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and allow to cool 15 minutes.
  6. Cut loaves into 3/4-inch slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. About 10 minutes in, flip biscotti over.  Transfer to rack to cool completely.
  7. Dip in chocolate and/or start eating them.

xo dessertchick

quadruple chocolatey melting moments cookie sandwiches

3 May

Move over, triple chocolate chip cookie! Move over! A new cookie has come to town, and it’s going to own y’all old-fashioned, traditional cookies! Well, at least that’s my opinion on how this showdown would go down between these melting moments (with a new twist) and any other ordinary chocolate cookie. Yes, tradition and simplicity has its time, but tonight was not it. My kitchen senses demanded that I attempt these melting moment cookies after a failed attempt that I did not dare blog about. Let’s just say that rocks would have been tastier than those cookies. Anyhow, this time, they were indeed MELTING and not shattering my teeth, which is always an indicator of success! These cookies are taken from Donna Hay’s Modern Classics 2 (I’m currently in love with her book!) but with a twist! Since I still had almond meal left over, I substituted 1/2 cup of flour for 1/2 cup almond meal. I added a teaspoon of cinnamon for some added depth, and then of course the major changes: dark chocolate shavings inside the batter (because shavings melt easier in your mouth!), semi sweet chocolate dipping for one half of the cookies, white chocolate dipping for the other half of the cookie, and a rich chocolate ganache that is probably in sandwich heaven between two melting moment cookies.

Bon appetit & you’re welcome =) Also, I do not take responsibility regarding the breaking of diet vows and such!

melting moments: naked and simple

melting moments: naked and simple

do dip in chocolate! the chocolatier, the merrier!

do dip in chocolate! the chocolatier, the merrier!

For some....this may be adventurous enough...

For some....this may be adventurous enough...

....but for others, this is the holy grail!

....but for others, this is the holy grail!

Behold the ultimate melting moment cookie sandwich!

Behold the ultimate melting moment cookie sandwich!

hmmm the money shot!

hmmm the money shot!

Recipe

Meltin Moments Ingredients (adapted from Donna Hay’s Modern Classics 2)

  • 6 oz butter, room temperature
  • 1/4 cup icing sugar
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • 1/2 cup almond meal
  • 1/4 cup cornstarch
  • 1 tsp cinnamon
  • 1/3 cup chocolate shavings (or mini chocolate chips)
  • 1/2 cup semi-sweet chocolate for dipping
  • 1/2 cup white chocolate for dipping
  1. Preheat oven to 350F.
  2. Combine butter, icing sugar, and vanilla in bowl until light and fluffy.
  3. Stir in flour, almond meal, cornstarch and cinnamon until combined.
  4. Place the mixture into a piping bag, and pipe 1inch rounds onto a baking tray lined with parchment paper or a silpad. Allow some room for spreading.
  5. Bake for 12 to 14 minutes, or until golden.

Chocolate Ganache Recipe can be found here.

Final Assembly

  1. Melt semi sweet chocolate and white chocolate in separate bowls. Use double boiler or microwave.
  2. Dip half the cookies in the semi sweet chocolate, and the other half in white chocolate. Lay on parchment paper until cooled and dry.
  3. Spread the chocolate ganache onto one side of the melting moments, and top off with another, making sure it’s always white & semi sweet chocolate covered melting moments together.
  4. Eat, eat, eat!

xo dessertchick

coconut butter thin yumminess

30 Apr

I still had almond meal left over from the almond logs I made, so I figured I might as well make these delicious coconut butter thins from Tuesdays with Dorie. I came upon this adaptation of the original recipe on The Brown Eyed Baker, and since adaptation (and running out of ingredients) is the mother of invention, I thought I’d give these a go with a few tweaks.

Since my blog is called Chocolate Fool, it is hard to make something that doesn’t involve chocolate – and why would I want to? =) I didn’t have enough macadamia nuts and couldn’t run to the store at 1am, so I used half chopped macadamia nuts and half chopped almonds. I also only had a really sad looking, shrivelled lime, so I used the zest of two lemons. And since I still had some almond meal, I substituted 1/2 of flour for almond meal. These beauties came out wonderfully – they had the lacy edges that Dorie spoke of, and the combination of coconut/almonds/macadamia nuts and lemon was amazing.

The dipping in chocolate was really not necessary, but it does give these cookies an extra push – and the sprinkle of coconut flakes on top is just oh so pretty!

what rows of beauties!

what rows of beauties!

for those who don't like too much chocolate...

for those who don't like too much chocolate...

....but for me, a cookie without chocolate, is a sad cookie.

....but for me, a cookie without chocolate, is a sad cookie.

lemony & nutty - what a perfect combination.

lemony & nutty - what a perfect combination.

and yet, the chocolate, lemon and almonds combination certainly kicks ass

and yet, the chocolate, lemon and almonds combination certainly kicks ass

Recipe

(adapted from Brown Eyed Baker, who adapted it from Tuesdays with Dorie)

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup almond meal
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • Pinch of ground coriander
  • 2/3 cup sugar
  • Grated zest of 2 lemons
  • 1/2 cup unsalted butter, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2/3 cup sweetened shredded coconut + extra for sprinkling
  • 1/4 cup chopped macadamia nuts
  • 1/4 cup chopped almonds
  • 1/2 cup semit sweet chocolate

How-to:

  1. Whisk together the flour, cornstarch, salt and coriander.
  2. If you want to get a little more flavor out of the lemon zest, put the sugar and zest in the
    mixer bowl and, using your fingertips or spoon, work the zest into the sugar until the sugar is
    moist and the mixture fragrant.
  3. Working with a stand mixer or with a hand mixer in a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth.
  4. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear.
  5. Add the coconut and nuts and pulse to incorporate them.
  6. There will probably be some dry ingredients in the bottom of the bowl – don’t work them in with the mixer, just reach into the bowl and knead them in.
  7. Transfer the soft, sticky dough to a gallon-size zipper-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10 1/2-inch rectangle that’s ¼inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag,
    pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.
  8. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F.
  9. Line two baking sheets with parchment or silicone mats.
  10. Put the plastic bag on a cutting board and slit it open. Turn the dough out onto the board
    (discard the bag), and, using a ruler as a guide and a sharp knife, cut it into 32 squares,
    each roughly 1 ½ inches on a side.
  11. Transfer the squares to the baking sheets, leaving about 2 inches between them.
  12. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at
    the midway point.
  13. The shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack and cool to room temperature.
  14. Melt the chocolate in the microwave at 30 second intervals until smooth. Dip half of the cookies in the chocolate, and lay on wax paper to cool. Sprinkle with coconut flakes before the chocolate sets.
  15. Wow your friend and family – but make sure to keep some for yourself!

xo dessertchick