RECIPE: Chocolate Covered Four-Leaf Clover Shortbread Cookies for St. Patrick’s Day
St. Patrick’s Day.
How about we make these super delicious Chocolate Covered Four-Leaf Clover Shortbread Cookies?
OK, you twisted my arm.
Here we go…
Shortbread Cookie Ingredients: 1-1/2 Cups Butter, 1 Cup Confectioners’ Sugar, 1 Tbps. Vanilla and 3 Cups Flour
Blend butter until smooth in a large bowl using an electric mixer, such as my awesome KitchenAid Mixer here! Still love it! Duh!
See? Nice and smooth!
Add confectioners’ sugar.
Blend well, scraping the sides as needed.
Mix at low speed until well blended.
Divide dough into two patties, wrap in plastic wrap and let chill in the refrigerator for 1-1/2 hours.
Allow dough to soften for 10 to 15 minutes or until it’s easy to roll out.
Cut out four-leaf clover shapes.
Place on an ungreased baking sheet. Please ignore my stained cookie sheets!!! Believe it or not, these are relatively new. It’s just cooking spray or oil from other things I’ve cooked on them. The sheets are CLEAN!!! Wait! You aren’t getting any of these cookies. Why am I apologizing for my “dirty” cookie sheets?
Bake @ 325* until the bottoms are just starting to brown – approx. 16-18 minutes, but please watch them so they don’t burn! Let cool completely.
Melt candy melts in a Chocolate melter such as this Wilton Chocolate Pro, or using a double boiler or the microwave. Just be sure to NOT over melt the candies. They will quickly turn bad on you by crystalizing!
Place on a cookie sheet covered in wax paper.
Let set for 10 minutes in the refrigerator.
Melt the Chocolate candy melts.
Dip the other half of the four-leaf clover. The heat from my fingers was starting to melt the green candy covering, so I had to work pretty quick on the Chocolate dipping process.
Fill a small squeeze bottom with some of the melted Chocolate.
And start making some Chocolate stripes! I’d never done this before, so this was great fun! So quick and easy to do!
See, it turned out purrty didn’t it?
Happy St. Patrick’s Day!!!