Recipe by Ghirardelli®
"Spicy, buttery brown sugar cookie strips are dipped in chocolate for a great treat with the flavors of autumn."
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unsalted butter, softened
packed brown sugar
pumpkin pie spice
2 1/4 cups
Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
Great recipe...my husband has been eating the cookies I made to give away as gifts! I'll have to remember to make a special stash just for him when I make these again. I subbed out the pumpkin spice for vanilla extract and added colourful sprinkles for a more festive look.
I made this as directed, or tried to. The second step is a mess. It needs to be rewritten, b/c it has you taking 8 strips, cutting them each into 6 pieces, and only getting 24. Also, baking the shortbread as directed made the pieces ooze together, and when I tried to separate them after baking, they broke.
The taste is nice, but bland. It definitely needs some kind of spices, and I think I would add more salt, too. That said, people ate them, and it was a simple enough recipe and looks lovely.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Dipped Brown Sugar Shortbread Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 49
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