Chocolate Dipped Ginger Shortbread Cookies {slice and bake cookies}
Good shortbread can be addicting. It should melt in your mouth and be just the perfect bit of sweet mixed with the perfect bit of buttery flavor. These shortbread cookies? Are perfect.
And I’ll do you one better than perfect shortbread: Chocolate Dipped Ginger Shortbread Cookies that are slice and bake. Is there such a thing as better than perfect?
When Mel and I were first married we started an herb garden. I planted almost everything: rosemary, thyme, garlic, mint, parsley, and basil. I was so proud of that garden! It quickly overgrew it’s bed (we’re great at over planting) but for a few months I didn’t have to buy fresh herbs at the grocery store. I say a few months because exactly 10 months after we moved into that house, and about 6 after we planted my beloved herb garden, we packed up and moved to Arizona.
That was when I started buying fresh herbs instead of growing them, because we couldn’t grow anything in Arizona. I’m sure some people can…but we were just not used to the heat or the soil. Our black thumbs plus the desert just, well, didn’t spell success. Now that we’re in Sacramento, I grow rosemary and basil…but I still end up buying it at the grocery store because I forget it’s in the backyard.
#gardenerfail
One of the things I’ve never grown is fresh ginger. Until I started watching The Food Network and cooking from Rachael Ray cookbooks, I thought ginger came ground into a powder and was used for molasses gingerbread cookies. I’m not joking; I never even thought about buying actual ginger at the store. Now I buy it all the time to use for dinner when I make Asian Lettuce Wraps or copycat Orange Chicken.
But did you know you can use ginger in dessert? Dessert that’s NOT gingerbread? #mindblown
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