Ruby Chocolate Dipped Shortbread

Ruby Chocolate Dipped Shortbread

Cook Time 1 hr | Makes 2 dozen cookies

Ingredients

1 ½ cups unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon zest
3 ½ cups all-purpose flour
1 teaspoon fine sea salt
6 ounces ruby chocolate, chopped
Sugar pearls and shredded coconut for garnish, optional

How to Make It

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Mix in the vanilla and lemon zest. In another bowl, combine the flour and salt, and add to the butter mixture. Mix on low speed until the dough starts to come together. Form dough into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll dough ½ inch thick and cut with a 2 ½ inch round cookie cutter. Place the cookies on a parchment-lined baking sheet. Bake at 350 for 20 minutes, until the edges begin to brown. Allow cookies to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put half of the ruby chocolate in a glass bowl and microwave on 50% power for 30 seconds. Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Once melted, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.

Dip half of the cookie into the melted ruby chocolate. Lay on the parchment-lined cookie sheet and decorate with sugar pearls or coconut flakes. Chill cookies to set the ruby chocolate.

Chef Notes

Ruby chocolate is a new variety of chocolate derived from ruby cocoa bean. Its distinctive pink hue is natural; it has no added colors or flavorings. Ruby chocolate has a sweet and fruity taste that is unique from other types of chocolates. You can find bars of ruby chocolate in specialty markets or online.