I was trying to recreate these Trader Joe’s shortbread cookies I love to house. It didn’t go well. :(
2 c flour
1/2 t sea salt
1/2 c cane sugar
3/4 c + 1 T butter, slightly softened
2 T coconut milk
1 t vanilla extract
1/2 t almond extract
1 c chocolate chips
2 T heavy whipping cream
1 T corn syrup
- Preheat oven to 350°F and line baking sheet with parchment paper. Set aside.
- Whisk flour and salt together in a medium bowl.
- In a stand mixer, add 3/4 c butter and beat on medium until creamy.
- Add sugar and mix on medium until incorporated, scraping down sides as needed.
- Add vanilla and almond extracts and mix until combined.
- On the stand mixer, switch beater attachment to dough paddle. In 2-3 increments, add flour and mix until just combined and dough begins to form. Do not over mix!
- Continuing to scrape down sides as needed, add coconut milk and stir on low to combine.
- Using a cookie dough scoop, place balls of dough on baking sheet about an inch apart. Make indentations by using the back of a 1/4 t. Press the middle of the ball about halfway down.
- Bake for about 12 minutes, taking care not to over-bake. Remove from oven and cool.
- While the cookies cool, combine heavy whipping cream, corn syrup, and butter in a saucepan. Heat and stir over medium until steaming. Remove from heat and pour in chocolate chips. Let mixture sit for five minutes without stirring.
- Stir chocolate mixture until smooth. If there are still chunks of chocolate, return saucepan to low heat and stir until smooth.
- Using a teaspoon, spoon chocolate into each indentation and immediately top with sprinkles. Allow the chocolate to sit until firm.
Will keep 3-5 days in an airtight tupperware. I recommend mailing them to someone you don’t like that much.
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