One of our favorite stores in the UK is Marks & Spencer. Before I left for Europe on my study abroad, Ryan and his family told me all about this store called M&S that I needed to go to. My first day in London, I knew there was a M&S in the area, so I was determined to find it. After 30 minutes of our map taking us down random streets around Kings Cross, we gave up. Just as we were about to head out, there were the big and beautiful letters M and S right above me. Needless to say, this was the second photo I took during my time in Europe.
Ryan's many visits to London often included their delicious shortbreads, especially the ones with caramel and chocolate known as Millionaire Shortbread (recipe come soon!). The Pink Cranberry Lemonade and Cloudy Lemonade are also some of their famous treats per Ryan's family and now me! Some days I just wish we were in London enjoying some scrummy treats from M&S.
We needed a little Sunday baking, but sadly. we were out of eggs. But we weren't going to let that stop us.
These Shortbread cookies only have 4 ingredients and are so buttery, light, and crumbly!
CHOCOLATE DIPPED SHORTBREAD
INGREDIENTS:
1 cup Butter, softened
3/4 cup Powdered Sugar
1/2 teaspoon Vanilla Extract (I used almond for the almond sprinkled ones.)
1 3/4 cups All-Purpose Flour
INSTRUCTIONS:
Preheat oven to 325°F. Line 2 baking sheets with parchment paper or silicone mat and set aside.
Mix butter, sugar, vanilla, and flour slowly until a crumbly but soft dough forms. If dough does not start to clump together, keep mixing or use your hands to combine.
Form dough into a ball and wrap in plastic wrap.
Refrigerate for 20 minutes or freeze for 10 minutes.
Roll in between parchment paper to 1/3-inch to 1/2-inch thick. Cut into small circles, squares or any shape desired. Carefully place on baking sheet. (Using a thin scraper or spatula helps to transfer them to baking sheet.)
Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on baking sheets before transferring to cooling racks.
To Dip:
Melt Chocolate to a runny consistency (adding a bit of Heavy Cream or butter can help give it a beautiful shine) -and dip half the cookie in it. Let it harden on parchment paper in the fridge before serving. Sprinkle with nuts, sprinkles, etc.
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