One of my favorite things to do is to make cookies and sweets to share with my friends and family. But this week, I made these delicious cookies — Chocolate Tipped Butter Cookies — that I found in the pages of Christy Jordan’s new cookbook, Sweetness.
I love how genuine and relatable Christy is. Honestly — she is like my sister 🙂 We both are Southern gals at heart with a love for Jesus and Christmas!
We both love to entertain and cook delicious food for our families, so when she was looking for some people who would be interested in reviewing her new cookbook, I instantly emailed her and said, “Girl — you know I’m on board!”
When the cookbook arrived, my baker at heart, my beautiful daughter, grabbed it up and started marking recipes — this one being her first choice.
I decided that when I made this batch of cookies, I was going to share these with my mail lady. Y’all — this woman delivers an enormous amount of packages to my house on a weekly basis. She never complains about having to pack box after box from her truck to my doorstep, so I knew I wanted to repay her kindness and make her some of these delicious cookies.
I can’t wait until she opens the mailbox today and finds these beautifully wrapped to enjoy while she delivers the mail today.
- 2 sticks of butter at room temperature
- ½ cup of confectioners sugar
- 1 teaspoon of vanilla extract
- 2 cups of all purpose flour
- 1 tablespoon of vegetable shortening
- 6 ounces of semi sweet chocolate chips
- ½ cup of pecans, finely chopped, or peppermint candies chopped
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or spray the baking sheets with nonstick cooking spray.
- Cream together butter and confectioners sugar until light and fluffy about 2 minutes.
- Add vanilla and flour until well combined. It usually takes about 1-2 minutes. Be sure to scrape down the sides of the bowl.
- Shape the dough into a 2½ inch x ½ inch log (I used plastic wrap to make it mold easier).
- Slice cookies to desired thickness and place them about 2 inches apart on tray. Flatten slightly.
- Using a fork, press into the cookie about halfway up leaving one end free of fork tines. This is the end that will be dipped in Chocolate.
- Bake until lightly browned, about 12-14 minutes. Remove from the oven and let them cook on a wire cookie rack.
- Meanwhile, combine shortening and chocolate in a microwave bowl and melt in 3o second increments.
- Dip the unflattened end into the chocolate and top with crush nuts or peppermint candies and allow to dry before packaging up to give to someone.
- Cookies will keep for 1 week in an airtight container at room temperature.
That is cool thing about Christy’s new cookbook. Reading about her stories and memories that she learned from her mama and her Grandmama just warm my heart to the bones. Honestly — her cookbooks always make me feel like we are sitting at her kitchen table, sharing a cup of coffee and reminiscing about growing up in the South with families that loved getting together and sharing food, love, and family togetherness.
Her cookbooks always leave me with such a warm feeling –and Sweetness is no different. In this book, you will learn to celebrate the warmth, the love, and the blessings of a full life through baking and cooking and sharing with others.
If you are looking for a cookbook that will warm your heart and your belly, be sure to grab a copy today. Oh and check out Christy’s blog, SouthernPlate.com for more heartwarming stories and delicious, downhome Southern recipes.