Black and White Shortbread Valentine’s Day Cookies Recipe
This is our guest poster, Christina Bodin! She was born and raised in Houston, Texas and graduated in the top 10% of Lamar High School with the International Baccalaureate Diploma in 2009. Recently she graduated from the University of Texas in Austin in December 2012 with a B.S. in Health Promotion and a minor in Business. She is an alumnus of Alpha Phi (we’re sisters!) and is an active member of the UT Alumnus group, Texas Exes. She currently works at Polkadots Cupcake Factory in Austin and has been since September 2011. She currently bakes and ices cupcakes, makes birthday and wedding cakes, and of course cookies. She recently was accepted to a culinary school for this coming fall to gain an associates degree in the culinary arts.
- 1 ½ Cups (3 Sticks) Salted Butter (room temperature)
- 1 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 3 ½ Cups Flour
- Pinch Salt
- 12 oz melting dark chocolate
- 12 oz melting white chocolate
1) Preheat oven to 325 degrees Fahrenheit.
3) In a separate bowl mix the flour and salt.
8) Place cookies on wire rack with parchment paper underneath to cool.
9) Meanwhile, melt dark chocolate on low heat on stove; be sure to stir constantly.
11) Melt white chocolate on low heat on stove; be sure to stir constantly.
14) Let chocolate harden (a couple of hours). Place on serving dish and enjoy!
15) Store extra in airtight container.
Quantity: Approx. 2 Dozen Cookies