Here we are at the end of October (almost) and I have another family member celebrating a birthday.  Trouble is, she is having guests over on Friday night to celebrate and wants a cake then.  I don’t want two cakes in the house so here is what I came up with.  Chocolate Dipped Shortbread Cookies served with Ginger Ice Cream.  This recipe goes together really fast, uses common ingredients, and bakes in only 15 minutes.  I use this recipe when I get short notice of guests coming over.  I can throw it together, bake it, cool, coat in chocolate and have it ready to go in no time at all and I look like a rock star!  Also, this recipe is easy to double or triple.

Chocolate Dipped Shortbread Cookies

1 stick butter, room temp.

1 c flour

a pinch of salt

2 t vanilla paste

1/4 c granulated sugar

1 c chocolate chips or chocolate candy coating

In a medium size bowl, combine the flour salt, and sugar.  Stir to mix.  Add the room temp. butter and mix with a fork until it is the consistency of cornmeal.  Add the vanilla paste and mix until a dough forms.

Pat the dough out onto a piece of parchment paper forming a rectangle approximately 8 inches by 4 inches.  Cut the rectangle in half width wise and then into strips about 1/2 inch wide. This will give you 16 cookies. Poke holes in each cookie with a bamboo skewer to help prevent too much puffing.

Bake at 375 degrees F for 18 minutes or until just starting to brown at the edges.  Remove from the oven and recut the cookies while they are hot.  Allow to cool completely before handling.

Melt 1 c chocolate chips or coating chocolate in the microwave at 30 second intervals stirring between each heating.  Heat until smooth (do not overheat or the chocolate will seize and you will have to start over).  Dip one end of each cookie into the chocolate and set aside to harden.  Store in an airtight container or serve with ice cream, coffee, hot chocolate, etc.