Good morning friends, we are excited to be back today sharing another post full of holiday cheer and inspiration, and I know you’re going to love this one because it’s all about Christmas cookies!
Like many of you, holiday baking is one of our favorite family traditions during the Christmas season. We enjoy gathering around our little kitchen island whipping up batches of shortbread cookies (my personal favorite), gingerbread men and homemade caramel corn while Christmas music and sweet scents fill the air. And we’ve quickly realized baking is a lot more fun this year as our little one is old enough to really help out…she sure doesn’t mind getting her hands dirty!
So over the weekend, we spent a little time in our kitchen getting a head start on our holiday baking with these yummy Pecan Chocolate Dipped Shortbread Cookies to share with you for the Tastes of the Seasons series, hosted by my friend Kristen of Ella Claire. You’ll also find 14 other delicious cookies from some of my favorite friends below (below our recipe), I only hope we have enough time during the holidays to try every single recipe!
We chose to bake a classic shortbread cookie with a sweet little twist.
Usually, we make our shortbread cookies plain and simple – that’s the way I like them best. But we thought it might be fun to try something different this year and that’s why we dipped them in chocolate and sprinkled on crushed pecans. It’s a nice little change to a holiday favorite, and they sure do look pretty!
For the Cookies
- 1 cup butter, softened
- 3/4 cups icing sugar
- 1 tsp vanilla
- 2 cups all-purpose flour
For the Chocolate & Pecans
- 1 package dark chocolate chips
- 1 cup pecan pieces
- Coarse Sugar
- Coarse Sea Salt
For the Cookies
- Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
- Combine the butter, icing sugar and vanilla in a stand mixer. Mix with a paddle attachment until it is nice and whipped.
- Add the all-purpose flour and mix on low speed until just combined.
- Divide dough in half and create two round balls, then slightly flatten with the palm of your hand.
- Wrap in cellophane and refrigerate for 20-30 minutes.
- Remove from fridge and place one dough ball between two pieces of wax paper.
- Roll dough to about a 1/4" thickness.
- Use a cookie cutter shape of your choice to cut as many as you can. Gather up excess dough and repeat the process until you have used up each dough ball.
- Place on parchment lined cookie sheet and bake for 8-10 minutes, or until the edges of the cookies look like they're JUST about to turn lightly brown.
- Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack.
For the Chocolate and Pecans
- Place chocolate chips in microwave safe bowl and heat at 50% in 1-minute increments, stirring in between.
- When all chocolate chips have melted, dip half of each cookie into the chocolate and remove. Allow some of the excess chocolate to drip off (is there such a thing as excess chocolate??).
- Lay on a wax paper lined cookie sheet and top with pecan pieces and sprinkle some coarse sugar and a very small amount of coarse sea salt on top.
- Place in refrigerator for 10 minutes for the chocolate to set.
Cranberry Orange White Chocolate Chip Cookies by Ella Claire | Pecan Chocolate Dipped Shortbread Cookies by A Burst of Beautiful | Cinnamon Cookies by Zevy Joy | Gingerbread Houses by Miss Mustard Seed
Cranberry Pistachio Biscotti by anderson + grant | Paleo Double Chocolate Chip Peppermint Cookies by Nesting with Grace | Chocolate Crinkles Cookies by So Much Better with Age | Cranberry Rosemary Butter Cookies by Nina Hendrick Design Co.
Mexican Spicy Chocolate Cookies by Maison de Pax | Coconut Shortbread Cookies by My Sweet Savannah | Old Fashioned Gingerbread Cookies by House 214 | Cinnamon and Sugar Lattice Pie Crust Cookies by Craftberry Bush