By Melissa of Lulu the Baker
My October wedding anniversary might make me biased, but I just love fall weddings! Spring and summer tend to be the most favored, but autumn is a lovely and beautiful time of the year to get married, too. You can easily incorporate natural elements and rustic textures that are so season-appropriate, and I think fall strikes the perfect balance between cozy and glam—a fabulous combination for a wedding, don’t you think?
Today’s recipe, Chocolate-Dipped Spiced Shortbread Cookies, was inspired by the flavors of fall: warm, heart-warming spices like cinnamon and cloves, paired with rich, decadent chocolate. They are so irresistible! I meant to make a big batch to give to friends, but we ate them all by ourselves!
Keep reading for the recipe…
1. Oak Tree Save-the-Date Cards from Minted
2. Popcorn wedding favors from Evermine
3. Chocolate-Dipped Spiced Shortbread Cookies, recipe below
4. Gilded leaf place cards from Say Yes
5. Fall wedding bouquet from Style Me Pretty
6. Mini wedding pies from Tara Guerard
Chocolate-Dipped Spiced Shortbread Cookies
1 1/2 cups butter
1 cup granulated sugar
1 teaspoon vanilla
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
Milk or dark chocolate
Preheat the oven to 350°F. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and granulated sugar until just combined. Add vanilla. In a separate bowl, sift together flour, salt, cinnamon, and pumpkin pie spice, then add to butter mixture. Mix on low until dough comes together in a ball. Dump dough onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill 30 minutes. Roll dough to a thickness of 1/2 inch and cut into individual cookies using a 2 1/2″ circle cookie cutter. Place cookies on a ungreased baking sheet, about 2 inches apart. Sprinkle with cinnamon sugar and bake for 18 minutes, until the edges just begin to turn golden. Remove from oven and cool completely.
Gently melt the chocolate in the microwave or on the stove over low heat. When cookies are cool, dip each cookie halfway in the chocolate. Lay dipped cookies on a cookie sheet lined with parchment paper or foil. Place the dipped cookies in the fridge for about 15 minutes to help the chocolate harden. Serve at room temperature. Makes about 3 1/2 dozen cookies.
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