Here they are before they went on the operating table. Unadulturated, and perfectly fine.
For the 'chic'afication process, I ended up dipping them in dark chocolate and vanilla candy melts. The candy melts were surprisingly tasty and really easy to work with. And of course the dark chocolate was, well.. dark chocolate. Mmmmm <3
And couldn't resist the totes adorbz standard...
So.. yeah, not too bad!!
Here's a Basic Vanilla Shortbread recipe by Ina Garten from The Barefoot Contessa Cookbook. I know I've probably said this already, but don't be afraid to experiment with this recipe. Shortbread dough is probably the most versatile cookie dough out there and there's so many different kinds of mix-ins you can play around with!
This recipe makes about 4 dozen small shortbread.
■3/4 pound (1 1/2 cups or 3 sticks) unsalted butter at room temperature
■1 cup sugar
■1 teaspoon pure vanilla extract
■3 1/2 cups all-purpose flour
■1/4 teaspoon salt
1.In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla.
2.In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
3.Dump onto a surface dusted with flour and bring everything together with your hands. Divide dough into four pieces and flatten slightly. Wrap each piece in plastic and chill. Bake at 350 degrees for as long as needed depending on the size of your cookies.