June is here tomorrow! Meaning summer is going to be here soon. In fact, the beautiful warm weather these few days has said a thing or two, “Let’s get ready for summer!”
And we’ve never been ready enough! My kids are already wearing their summer dresses and shorts. Sunscreen has to be applied before I kiss them goodbye at school drop-off. It takes my sweat longer to dry out naturally after my morning run. My husband has started to heat up the grill for dinner. And oh my! Finally we are really feeling the excitement about our long-awaited summer California road trip.
Portland, Oregon Coast, San Francisco, Los Angeles, San Diego… A stretch of two or even three weeks, this trip will debut my kids’ visit to Disneyland. And we will also celebrate our 10th wedding anniversary as a family! Whao! Ten years! Gotta do something outrageous to make it more memorable, right?! And my husband and me trying to kill each other over this road trip should definitely be one of the highlights!
You know, cranky kids trapped in a vehicle for hours… Well, we will pack tons of snack, that’s for sure! Be it cookies, candies, chips… But definitely not these shortbread cookies! Because they will be all mine!
Ingredients (about 36 cookies):
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
200 grams dark chocolate, cut into chunks
1 teaspoon canola oil
1/4 cup chopped almond
To prepare the cookies, sift the flour and salt in a large bowl.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy.
Mix in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
Bake the cookies for 10 to 12 minutes.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Melt chocolate in microwave on high in 20-second interval, stirring in between. When it’s completely melted, stir in oil until combined.
Prepare a baking sheet with a clean parchment paper.
Dip half of each shortbread cookie in the melted chocolate. Let it drain off the excess, place it on the baking sheet. Sprinkle chopped almonds on top. Repeat with all the cookies.
Place the baking sheet in the refrigerator for 10 minutes to set the chocolate.