I adapted this recipe from a recipe given to my mother by one of her friends, over the holidays. She even sent two cookies along with the recipe for me to try out. The original recipe is for Neopolitans, made up of two different cookie doughs. There is dark dough on either end of the cookie, and a light dough in the middle containing chopped raisins and candied cherries. They are very similar to this recipe. The cookies were unique, but I just didn’t have the time required to make the recipe. I decided to just go with the dark dough, omitting the cloves that were included in the original recipe. (I AM NOT A FAN OF CLOVES! Nothing will make me gag quicker than anything containing them!) Perhaps one of these days I’ll take the time to actually make the recipe as it was intended, but until then, this quick version will have to do. ***If anyone would like the actual recipe that was given to me, feel free to contact me.***
- 1 Cup Crisco Shortening
- 1 1/2 Cups Light Brown Sugar, Packed
- 2 Eggs, Room Temperature
- 3 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1 Cup Finely Chopped Pecans
- 1 (10-oz.) Bag Ghirardelli Mini Semi-Sweet Chocolate Baking Chips, Finely Chopped
- 1 Cup of Chocolate Chips or Chopped Chocolate
- 1 Tablespoon Crisco Shortening
- Cream shortening and eggs for 2 minutes, on medium speed.
- Add eggs, mix for 1 minute.
- Sift together the dry ingredients, add them to the wet mixture, and stir until just combined.
- Fold in the pecans and chocolate chips with a spatula.
- Cut 2 long pieces of waxed paper.
- Split the dough between the two pieces of waxed paper. You want to place the dough in the shape of a long, even rope in the center of the paper lengthwise.
- Fold the waxed paper over the dough and make a tight roll, making sure to twist the ends of the waxed paper to seal the dough in. Here’s where you get to make a decision. Do you want round cookies or square cookies? If you want round cookies roll the dough back and forth on the counter. If you want square cookies, pick the dough log up and drop it gently on the counter on each side until you have a rectangular log.
- Place the sealed cookies into the fridge for at least four hours.
- Preheat oven to 400 degrees.
- Remove the cookies from the fridge and cut into 1/2 inch slices.
- Place the cookies on a Silpat or parchment paper lined cookie sheet, and then bake for 10 minutes.
- Allow cookies to cool on the cookie sheet for 5 minutes, before removing to a wire rack to finish cooling.
- After all the cookies have cooled, melt 1 cup of chocolate with 1 tablespoon of Crisco in a microwave for 1 minute, stir, then microwave in 15 second intervals, stirring between each one, just until the chocolate is smoothly melted.
- Pour melted chocolate into a plastic decorating bottle or use the tines of a fork to drizzle the chocolate over the shortbread cookies.
- Allow cookies to set several hours on the counter for the chocolate to harden, or place in the fridge to speed the process along.
- The finer you chop the pecans and the mini chocolate baking chips, the nicer your shortbread cookies will look. If there are huge chunks in the dough, it will not be as easy to cut the cookies into slices.
- If you’re having a lazy day, you can just throw chopped pecans and mini chocolate baking chips that have not been chopped, straight into the cookie batter. Roll the dough into 1-inch balls, place on a cookie sheet, making sure to pat them down into a 1/2-inch disk with the palm of your hand.
- You can use normal size chocolate chips in this recipe; it will just require more chopping.
- If you are not a fan of the taste of cinnamon with chocolate, just omit it from the recipe.
- For the drizzle you can use any type of chocolate you prefer; milk, dark, and white chocolate all will work well with this shortbread cookie.
- Replace the pecans with walnuts.
- Add 1 teaspoon of vanilla.
- After drizzling on the chocolate, sprinkle the tops of the cookies with grated sea salt.
- Omit the chocolate drizzle on top of the shortbread cookies, and try using this rum glaze in its place.
RECIPE ADAPTED FROM: Neopolitans by Mrs. Donald L. Thompson (I am unsure of what source the copied recipe came from.)
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