I’m holding on to the last month of summer with everything I got. While my Instagram feed is blowing up with people getting ready for fall inspired baking, I am still thinking of summer flavors. While I absolutely love fall, and welcome it with open arms – I really love summer too, and our summers are short lived here in the mountains. So, I’m not giving in to fall baking just yet – I have a couple more weeks to make fruity, sweet, and light desserts!
So, I made these Milk Chocolate Dipped Blueberry Shortbread Cookies today. They are buttery, crisp, and sweet with a hint of cinnamon and bursting with juicy dried blueberries. Then I dipped them in smooth milk chocolate. These cookies are summer on a platter.
These are actually a slice and bake shortbread cookie! So they are really easy! You make the dough the day before, chill overnight, then just slice and bake them off. It makes having fresh cookies take way less time if you are prepping for a dinner party. Then all you have to do is dip them in chocolate. But thees cookies are also really good plain as well, as I found when I ate one straight off the baking sheet earlier. They would be just as delicious as a topping to ice cream or fro yo. Find the recipe for these organic Milk Chocolate Dipped Blueberry Cookies below.
Milk Chocolate Dipped Blueberry Shortbread Cookies
Makes 36 cookies
1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
1 tablespoon organic vanilla extract
383 grams (3 cups) organic all purpose flour
1/4 teaspoon organic cinnamon
Heaping 3/4 cup (142 grams) organic dried blueberries
organic cane sugar for dusting
7 ounces (198 grams) organic milk chocolate, finely chopped
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.
Add the flour and cinnamon to mixing bowl and mix on low until all ingredients are combined, it will still look kinda chunky and that’s okay. Add the blueberries and mix to combine.
On a large piece of plastic wrap, turn out dough and form into a log that is 13 x 2 x 2 inches and a square. You could also just roll it round too, the shape is completely up to you. Wrap it tightly in plastic wrap and place in the refrigerator overnight.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Trim off the edges and cut cookies into 1/4-inch thick slices. Place on prepared cookie sheets, spacing 1-inch apart.
Bake for 13 minutes or until golden brown around the edges. Sprinkle with cane sugar immediately after they come out of the oven. Let cool completely on the cookie sheets.
Once the cookies have cooled, in a double boiler add about 80% of the milk chocolate. Melt until it reaches 115°F on a chocolate thermometer, then remove from heat and add in the remaining chocolate and stir to combine. Let chocolate reach 89°F. Dip half the cookies into the milk chocolate and place back on parchment paper.
Allow to set and cool completely, you can stick in the fridge for about 1 hour.
Store in a cool dry place or in the fridge for up to 7 days.
High Altitude – Bake at 350°F for 12 minutes or until golden brown around the edges.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!