Can We Call It Tallbread? (Royal Shortbread Cookies)

Now that I'm on this mission (mission: something I think about when I should be writing nursing care plans for clinical or scrubbing my bathtub) to make my own slightly more wholesome and homemade versions of our favorite processed/chemical preservative-laden treats, I've been thinking about what to make next.  The homemade oreos turned out to be delicious, despite the small problem I seem to have with portion control.  What's my next favorite kind of cookie?  

Hands down, it's Lorna Doone cookies.  Those little green packages make me swoon.  I love shortbread.  As it turns out, the "short" part of the name refers to it's crumbly texture.  I've added some almond extract (in place of vanilla) for a slightly nutty taste, and dipped them in melted chocolate chips.  Shortbread dipped in chocolate is called "royal shortbread", which just sounds more fun than plain.  Even without it, though, these cookies are fantastic - buttery, crumbly and just enough sweetness to get you through that chapter on "Drugs to Treat Peptic Ulcer Disease".

Nothing inspires love like butter and sugar...

Royal Shortbread Cookies

1 cup all purpose flour

1/2 cup butter, softened at room temperature

1/4 cup confectioner's sugar

1/2 teaspoon almond extract

generous handful of semi-sweet chocolate chips

Beat the butter until it's smooth; add the sugar and beat until creamy.  Add the almond extract.  Stir in the flour until a dough is formed.  Gently pat the dough into a ball, cover with plastic wrap and refrigerate for 1 hour (this hardens the butter again).  Roll the dough out and cut into shapes.  Refrigerate the cookie sheet for 15 minutes (or until your oven is preheated).  Bake at 350 for 8-9 minutes, until slightly browned.  Allow to cool completely.  

There's one in every crowd...

Over a double boiler, melt the chocolate chips.  Dip the cookies into the chocolate; place on wax paper and refrigerate 20 minutes or until chocolate is set.

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