Chocolate dipped vanilla bean shortbread

Chocolate dipped vanilla bean shortbread

I don’t know what’s wrong with me. I’ve been posting a lot about chocolate, lately. Probably becuase I’m not eating it as often, so I live vicariously through posting about it. Which seems to be working considering I can’t remember the last time I ate through an entire bag of chocolate chips in one sitting. Progress, people. Progress.

I made these cookies the day after I came home from having my wisdom teeth extracted. Despite being told I would be in excruciating pain, and wouldn’t be able to do anything for several days, I was back to my normal self once the anesthesia wore off. Speaking of the anesthesia, that shit made me crazy. So crazy I told Thom I wanted a cheeseburger as soon as I woke up. And a milkshake. A real milkshake made with milk from that thing that goes moo. I think I also referred to myself as a badass (multiple times) when my doctor informed me of how great I did in surgery. Me on drugs is embarrassing, to say the least.

Chocolate dipped vanilla bean shortbread

Notes: This shortbread recipe is probably one of the easiest recipes I’ve ever made. The dough comes together within minutes and bakes up perfectly. I didn’t intend on dipping them in chocolate, but I couldn’t resist once I realized how adorable they’d look as half dipped hearts. If you don’t feel like dipping them, you could enjoy the cookies on their own, sans the chocolate. If you want to add additional sugar, feel free to add up to 1/2 cup.


1 cup vegan butter, room temperature
1/2 cup powdered sugar
1 vanilla bean, split and scraped
1/4 teaspoon fine sea salt
2 cups unbleached flour
4 oz dark chocolate, chopped

Preheat oven to 325˚F. Line a large baking sheet with a silicon mat or parchment paper. In a large mixing bowl, cream together the butter, sugar and vanilla bean, using a hand mixer on high speed, for at least 2 minutes. Using a wooden spoon, stir in the salt and flour. Wrap dough in plastic and refrigerate for 90 minutes.

Line a flat surface with parchment paper and sprinkle lightly with flour. Using a rolling pin, roll the dough out until it is 1/4″ thick. Use a cookie cutter to cut dough then transfer to the prepared baking sheet. Freeze for 20 minutes then bake at 325˚ for 12 minutes. Transfer cookies to a wire rack to cool. While the cookie are cooling, prepare the chocolate by melting it in a double boiler over medium heat (or a microwave). Dip half of each cookie into the chocolate then place back on the wire rack to harden. Store in an air tight container for up to 3 days.

Yield: 3-4 dozen cookies


  • Reply Caitlin 23 February 2012 at 4:10 PM

    ahh..but you ARE a badass, ashlae! adorable cookies, now i know what to make with my heart shaped cookie cutter ;)

  • Reply Richa 23 February 2012 at 7:36 PM

    oooh the wisdom teeth hurt.. looks like yours went all fine.. i bet they added something to the anesthesia or the pain meds.. and could you eat these cookies? i couldnt eat solid food for like 4 days!
    those hearts look adorable by the way.. and i love the chocolate.. adds a clean and professional feel to them!

  • Reply kimberly 23 February 2012 at 9:18 PM

    mmmm! those look delicious!! i try to avoid chocolate b/c when i do eat it, i can’t seem to stop!

    also, i’m glad you’re not in too much pain. my experience was excellent. and i was very talkative afterwards. i was just having a great life. :)

    • Reply Ashlae 24 February 2012 at 4:19 AM

      I was a chatterbox, too. My boyfriend was so annoyed because all I did was repeat myself :) I blame it on the drugs.

  • Reply Shannon 23 February 2012 at 9:29 PM

    There’s a really great photo of me swollen like a chipmunk and giving my friend the thumbs down after I had my wisdom teeth out.
    I loveee shortbread. These look so excellent.

  • Reply xvavaveganx 23 February 2012 at 11:49 PM

    I agree, you are a total badass! Anyone who makes shortbread cookies whilst recovering from wisdom teeth extraction is a badass in my book.

    They are so lovely and the recipe looks pretty easy. I find shortbread to be a bit intimidating but your recipe looks very user friendly. Thanks for another great recipe!

  • Reply arianne 24 February 2012 at 2:59 AM

    i just got my wisdom teeth out on the 21st, and man i wish i could eat solid foods right about now, cus these look sooo darn good!

  • Reply foodfeud 24 February 2012 at 4:10 AM

    These look gorgeous! And the chocolate is so smooth! The only cookie cutters I have are Christmas themed but um, I don’t think anyone will mind :)

  • Reply Sarah Hughes 24 February 2012 at 8:45 PM

    love these!! is that grey dish i spy from anthro? I think I have those in pink, yellow and blues. I love ’em!

  • Reply Andrea 24 February 2012 at 11:30 PM

    Sometimes I just want to eat the pictures.

  • Reply Ruby 25 February 2012 at 5:32 PM

    Getting wisdom teeth out is rough… I’m pretty sure I just kept laughing at myself and saying “I’m a chipmunk” over and over.

    Anywaaay… You always make the most adorable-looking food! Love the simplicity of this recipe.

  • Reply Samantha 25 February 2012 at 5:33 PM

    oooo, I love the way these look!! The chocolate is so shiny!

  • Reply Cara 26 February 2012 at 8:24 PM

    What I would have given to see you in that state! haha. How funny is that? {I called a nurse a nazi after coming out of surgery once} You are already adorable but hearing you moooo would have just set you over the edge, you badass.

  • Reply Simone Anne 16 March 2012 at 2:24 AM

    These are so so so cute! :)

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