Cardamom Shortbread Cookies with Dark Chocolate and Coconut
Shortbread cookies with hints of cardamom, chocolate and coconut
1tspof kosher salt
½cupor 1 stick unsalted butterat room temperature
1/4tspof vanilla extractoptional
5cardamom pods broken open and black seeds crushed finely
1/2cupof toasted unsweetened shredded coconutTo toast: place coconut on baking sheet for 5 minutes on 350 degrees and cook until lightly browned
1/2cupof good dark chocolate chips
Preheat oven to 350°
Whisk together flour and salt in a small bowl.
In a separate bowl with a hand mixer or stand mixer, add butter, cardamom and both sugars and mix on medium speed until pale and fluffy, about 5 minutes.
Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together.
Transfer dough to a clean surface, divide in half and and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.
Cut out cookie:
On a lightly floured work surface, roll each dough ball out to a ¼-inch thickness. Use your cookie cutter to cut cookies.
Place cookies on parchment lined baking sheets.
Bake cookies for 8 -10 minutes, until just browned around the edges.
Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.
Toast your coconut by placing it into a preheated 350 oven for about 3-5 minutes, checking it often so it doesn't burn.
After your cookies have cooled place your toasted coconut in a shallow bowl and set aside.
Lay out a sheet of wax paper or parchment paper for the cookies to go on after they are decorated.
Now add your chocolate in a large ramekin and place in the microwave for 30 seconds. Mix and add another 10 seconds at a time until it is melted all the way through.
Now with a spoon (holding your cookie over the ramekin holding the melted chocolate), pour chocolate over 1/2 of your cookie and then dip the chocolate half into your coconut and then place your cookie on the wax paper to dry. Do this until all of your cookies have been coated.
Let the cookies sit for about 30 minutes to an hour until the chocolate is fully dry.
The cookies can be refrigerated for up to 3 days before eaten.