Apron Afternoons: Chocolate Dipped Shortbread Cookies = A Hot Mess

At first, this recipe looked cute, fun and simple. However, as the our cooking progressed things began to go downhill quickly.

1. Due to unexpected weather conditions, the power went out.

2. Being the pioneer women we are, we decided to go old fashion and use the gas stove to make the melted chocolate... FAIL. We burnt the chocolate.

3. The delicacy of the Shortbread cookies persisted a problem as we didn't realize our own strength as we continuously broke the cookies while trying to cover with chocolate. This resulted in a numerous amount of half-broken and crumbly cookies.

Despite our fails, the cookies turned out delightful! They were the melt-in-you-mouth kind of shortbread with just the right amount of chocolaty sweetness... Heres how...

Shortbread:

- 1 cup of butter
- 1/2 cup confectioners sugar
- 2 teaspoon vanilla
- 2 1/2 cup cake flour

1- Place the butter and sugar in a large bowl. Mix with electric mixer on low until combine.

2- Add vanilla and mix until fluffy

3- Add the flour and mix until completely incorporated

You are now finished mixing the batter. Place a large sheet of plastic wrap on a flat surface (We used a cookie sheet). Spoon the dough down the center of the plastic then fold the plastic over the dough and shape into a long rectangle. Seal plastic wrap tightly and refrigerate for at least two hours.

Preheat oven to 350. Remove the dough from the refrigerator and remove the plastic wrap. Cut the dough into 1/4 inch thick slices and place about half an inch apart on an buttered baking sheet. Bake for about 18 minutes or until edges are golden brown. Remove cookies from the pan and let cool on parchment paper.

Chocolate:

- 1 cup of chocolate chips
- 1 cup of sprinkles (or any crushed treat of your choice)

1- Place chocolate chips in a small microwavable bowl and melt on high for 1 minute. Stir and if the chips are not yet melted, place back into microwave for 18 seconds. Stir after each time until chocolate is completely melted. Be careful not to let the chocolate burn or it will become gritty (Don't try it on your oven either).

2- Line two baking sheets with parchment paper. Dip one end of each cookie into the melted chocolate. Scrape the excess chocolate from the cookie. Immediately dip the chocolate part of the cookie into the sprinkles. Lay the cookie on the baking sheets and let sit for at least 10 minutes.