A highlight of going to my Oma’s (Dutch for grandma) house was her endless stash of fudge striped cookies. My grandfather is a baker, and what did I look forward to at their house? The Keebler fudge striped cookies. Looking back, that feels a bit ridiculous. But there you have it.
This weekend, I made a couple of batches of cookies for a couple of events that I have this week. Two birds. One stone. That’s how I roll. I made one monster batch of Peanut Butter Reese’s Pieces cookies and another batch of shortbread.
I can hear you thinking, “Shortbread? Really?” Shortbread on it’s own is a bit dull. You’re right. In the spirit of fudge striped cookies, shortbread needs a drizzle of chocolate to liven things up.
For the cookies, I used this recipe from Ina Garten. In order for the dough to hold together, I needed 1 more Tbs of butter than she requires for the recipe. Just so you know.
For the drizzle, melt half a bag of chocolate chips in the microwave. Simply put chocolate in a bowl, and then put it in the microwave for 30 second increments. After each increment, take the bowl out and stir the chocolate. Continue like so until the chocolate is melted.
Happy shortbread making!