The other night, my husband and I saw a commercial for those Keebler fudge stripe cookies and it totally gave both of us a huge craving. For me, I was reminiscing about the carefree days when I could just polish half a pack of those cookies in one sitting. Being more conscious of my food and the ingredients now, and since I’ve given up high fructose corn syrup, a lot of my favorite sweets are no longer available to me. However, the loop hole is that I can attempt to make them in my own kitchen – using real sugar. So here’s my attempt at making a version of those shortbread cookies. Initially, I was planning on making the chocolate stripes, but I don’t really trust my hand at piping yet. I improvised instead and dipped the cookies in melted chocolate for my own take on these cookies.
Serving Size: 2 dozen
Cook Time: 30 minutes
2 sticks unsalted butter, softened
1/2 cup cane sugar
1 3/4 cups all purpose flour
1/4 tsp salt
2 tsp pure vanilla extract
2 cups good quality semisweet chocolate chips
Preheat oven to 350.
Cream together the softened butter and sugar using a mixer on low speed. Add the flour, salt and vanilla and mix until a soft dough comes together.
Wrap dough in plastic wrap, form into a log and chill for thirty minutes.
After chilling, gently slice 1/2-inch thick cookies. Place cookies on a parchment paper lined cookie tray and bake for 30 minutes, or until the edges start to brown.
Remove from oven and let cookies cool completely on wire rack.
To make the chocolate dipping sauce, bring a small pot of water to a rapid boil. Place a mixing bowl over top of the pot of boiling water and add in the chocolate chips. Gently stir the chocolate as it melts. Continue to stir until all the chocolate chips have melted, remove from heat. Working with one cookie at a time, dip half of the cookie in the melted chocolate and place on parchment paper to cool. Continue this process until all the cookies have been dipped in chocolate and let cool to harden.