Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds

With recipes for Sea Salted Dark Chocolate Sunflower Seed Bars and Roasted Almond Chocolate Bars already posted on the blog, why on earth would I post one for Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds? Could it be because I believe there is no such thing as having too much chocolate in your life? In moderation, of course. Or could it be because I secretly harbor a desire to start a 'give out homemade treats for Halloween' movement? Okay, so maybe this idea is a few centuries too late. But hey, doesn't history sometime repeat itself? For an idea like this, one could only wish. If, like me, you are always a bit curious about the origins of rituals and traditions, the article "History of Trick-or-Treating" is a pretty good one.

Unlike the other chocolate bar recipes on the blog, this one has a more rustic versus refined look to it. There is just something rather appealing about a perfectly imperfect platter of uneven, broken pieces of chocolate filled with roasted whole almonds, roasted/salted sunflower seeds, and topped with a sprinkling of sea salt to ramp up the flavor of the chocolate.

With the exception of some guidelines on ingredient proportions, you can use any combination of nuts to make a nutty chocolate bark. Although I will have to say, the almonds and sunflower seeds are a really good combination. Sunflower seeds usually come packaged as roasted and salted, however, would high recommend roasting the almonds (see Note below) before mixing them in the melted chocolate.

In some of the other bark and bar recipes I have shared, I suggest you coarsely chop the nuts. But not here. You want to leave the almonds whole.

Honestly, I think the ingredients in this Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds qualify for being healthy. Or at least good for you!

Unlike the other chocolate bar recipes, this one uses a technique Jacques Torres recently shared in the 2018 Holiday Baking Issue of Food and Wine. Although instead of setting the bowl of chocolate over simmering water, I used the microwave. The technique (watch it here) uses an immersion blender to whip the partially melted chocolate. By slightly reducing the temperature of the chocolate, the set chocolate will retain its' sheen. Note: I used a hand held mixer with great results.

Mix in the nuts and seeds into the melted chocolate and immediately spread out on a large baking sheet lined with parchment paper. Surprisingly the chocolate sets up relatively quickly so lightly sprinkle with sea salt as soon as you spread the chocolate mixture out to about a half inch thickness. Let the pan set at room temperature for five minutes before transferring to the refrigerator to finish the setting process.

You can break up the chocolate into pieces using your hands or with a knife. 

It takes well under an hour to make this  Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds! Making it one of the easiest homemade treats to have in your repertoire.

Already I am thinking this bark would be a perfect addition to my holiday cookie and candy gift boxes and platters. Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds wrapped up in a cellophone bag and ribbon would make for a great hostess gift anytime of the year, as nothing speaks the language of love louder than a homemade confection. Especially ones made with chocolate. 

Recipe
Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds

Ingredients
16 ounces (452 g) good quality dark chocolate (60-70% cocoa), chopped
4 ounces (113 g) good quality milk chocolate, chopped
1 1/4 cups (6 1/2 ounces, 184 g) whole almonds, roasted
3/4 cup (3 5/8 ounces, 104 g) roasted and salted sunflower seeds
Sea salt for finishing

Directions
1. Line a large baking sheet with parchment paper. Set aside.
2. In a medium sized bowl, add both chocolates. Place bowl in the microwave and melt on high for 1 minute. Remove from microwave and stir. Return bowl to the microwave and melt on high for another minute, stirring again. If small pieces remain, beat chocolate with handheld beaters or an immersion blender until all of the chocolate has melted. If after beating the chocolate is not completely melted, return to microwave and melt in 15 second intervals. 
3. Stir in the roasted almonds and roasted/salted sunflower seeds into the melted chocolate until all of the nuts/seeds are coated.
4. Spread the chocolate/nut mixture on the prepared baking sheet. Using an offset spatula, spread mixture to about a 1/2" thickness. Lightly sprinkle with flaky sea salt. Allow to sit at room temperature for 5 minutes.
5. Place pan of bark in the refrigerator for up to 10 minutes to allow the bark to fully set up. Try breaking off a piece to determine if it has fully set.
6. Using a bench scraper or knife, cut the bark into pieces. 
7. Serve immediately or store in a covered container for up to 10 days. Note: Could also package pieces in cellophone bags tied with ribbon.

Notes: (1) To roast almonds, preheat oven to 350 degrees (F). Spread almonds out on a baking sheet. Roast for 10 minutes. Remove from oven and allow to cool to room temperature. (2) Instead of using a combination of dark and milk chocolate, can use all dark chocolate. (3) The quality of your chocolate matters. I buy chocolate disks from a local confectionary. Whatever you do, do not use chocolate chips to make this bark. (4) Store in a sealed container, the bark will remain fresh for up to two weeks.

On the grounds of the Mission San Xavier del Bac in Tucson, Arizona (October 2018)

Brussels Sprouts Slaw with Dried Cranberries

"Sometimes all it takes is a tiny shift of perspective to see something familiar in a new light." (Dan Brown) My first trip to Sedona seems like a lifetime ago, one where I didn't use walking sticks on hikes or carried my camera with me everywhere I went. The second trip was a whirlwind four hours, a quick stop over on the way from the Grand Canyon to Tucson. This most recent third trip is best one. If only we had a few more days to take in more of the breath taking landscapes, hike more trails, sample more of the local cuisine, feel more of the vortex vibes, and walk through more galleries, it would have been even more perfect. Who am I kidding? I could have easily spent a few more weeks there. Seriously, everything about the time spent in Sedona with friends was not just good, it was great. Even with experiencing a short bit of 'elevation' sickness. From the cloud filled sunny, blue skies, the trip up to the Schnebly Hill vistas as sunset was approaching, the food and views in the restaurants dined in, our hotel location, the hiking trails, to the four hour Verde Canyon train ride, we managed to squeeze quite a bit in during our three day stay. As we were finishing up a two hour hike I couldn't help but think how my perspective of the unique beauty of Sedona was influenced by how I experienced it. It was one thing to see and gasp at the stunning red sandstone mountain ranges and rock formations while driving, it was quite another to swoon over them while hiking. When seen from completely different vantage points, I became even more awestruck and affected by the energy in and views of this scenic paradise. Could there a fourth or even a fifth trip back to Sedona in my future? Let's hope there is.

When I returned home from Arizona Ina Garten's new cookbook, "Cook Like a Pro" was waiting for me on the porch. In spite of having two filled to the brim suitcases to unpack, I had to first flip through the pages of the book. Like all of her other cookbooks, this one did not disappoint. I can honestly say I want to make everything in it. As soon as I saw the turkey sandwiches topped with a Brussels Sprouts Slaw, I knew the slaw would be one of the first things made. Only I would first serve it as a side dish and sweeten it up a bit with dried cranberries. 

With the Thanksgiving holiday just weeks away, this Brussels Sprouts Slaw with Dried Cranberries would not only be a great side dish, but it would be a great condiment on leftover turkey sandwiches! If you like slaw on your sandwiches, you may want to double the recipe!

I am a huge fan of brussels sprouts. But up to now, I have only served them roasted or creamed, but not raw. How did I not ever think these 'baby cabbages' would be perfect for a slaw? Or attempt to make any one of the brussels sprouts slaws I previously came across? Whatever the reason or reasons, my perspective on the versatility of brussels sprouts and it's use in lieu of cabbage in slaw was about to permanently change. 

With brussels sprouts now in season, it is the perfect time of the year to make this slaw. Up until making a second batch of this slaw, I didn't know there were both green and purple brussels sprouts. I couldn't help but buying some of both, although don't fret if you can only find the green ones. Having now made this slaw with only green ones and a combination of the green and purple ones, I can tell you both are equally delicious.

After trimming the tough bottom stems of the brussels sprouts, put them through the feed tube of your food processor fitted with the slicing attachment. In seconds, your brussels sprouts will be perfectly sliced. If you don't have a food processor, thinly slice them as you would cut a cabbage for a slaw or use a mandoline.

The dressing is made with mayonnaise, dijon mustard, whole grain dijon mustard, apple cider vinegar, kosher salt, and black pepper. Use both good quality mayonnaise and mustards for the dressing. And if you think a total of three tablespoons of dijon mustards is too much, trust me when I say it isn't.

I absolutely loved the bites of sweetness the dried cranberries brought to the Brussels Sprouts Slaw, but if you are slaw purist leave them out. If you want to have your perspective on slaw shifted, leave them in! 

Recommended to be made and served immediately, I would recommend you let the flavors marry for at least an hour (or up to six) before serving. Note: The slaw is recommended to be served the same day as it's made, however, it didn't lose it's flavor or crunch after spending the night in a tightly covered bowl in the refrigerator. Having said that, serve within six hours of the first time you make it.

The combination of the crisp brussels sprouts, the slightly tangy, creamy mayonnaise-mustard dressing, and sweetness of the dried cranberries is slaw perfection. I am completely head over heels, obsessed with this Brussels Sprouts Slaw with Dried Cranberries! Not only have I made it twice in one week, I have decided it will replace the coleslaw (a beloved family recipe) I have been serving with the Thanksgiving meal for decades. Additionally, it will replace the slaw I serve with and/or on pulled pork sandwiches (sans the dried cranberries). With the brussels sprouts season lasting only from late September to early February, I wonder how many more times this Brussels Sprouts Slaw with Dried Cranberries will be made around here. Like the landscapes in Sedona, I don't think I will tire of it anytime soon.

Recipe
Brussels Sprouts Slaw with Dried Cranberries (slight adaptation to Ina Garten's Brussels Sprouts Slaw recipe from her new cookbook "Cook Like a Pro")
Serves 4-6 as a salad

Ingredients
3/4 pound (12 ounces) green brussels sprouts, ends trimmed 
3/4 cup mayonnaise (recommend Hellman's)
2 Tablespoons whole-grain dijon mustard (recommend Maille)
1 Tablespoon Dijon mustard (recommend Maille)
1 Tablespoon apple cider vinegar
1 teaspoon kosher salt 
1/2 teaspoon black pepper
4 ounces whole dried cranberries (see Note below)

Directions
1. In a medium sized bowl, whisk together the mayonnaise, whole-grain dijon mustard, dijon mustard, and cider vinegar. Set aside.
2. Using the slicing disk on the food processor, process the trimmed brussels sprouts through the feed tube. Transfer to a large bowl.
3. Add the mayonnaise/mustard mixture and dried cranberries to the bowl with the brussels sprouts. Toss well. Taste for seasoning, adding more salt and/or pepper, if needed.
4. Cove bowl with plastic wrap and place in the refrigerator for at least 1 hour or up to 6 hours before serving immediately.

Notes: (1) While the slaw can be made up to hours ahead, the slaw was equally delicious after spending the night in the refrigerator.  (2) Serve either as a stand alone salad or use as a condiment on turkey, chicken, or pulled pork sandwiches. (3) I used a mixture of both green and purple brussels sprouts in this slaw. Ratio of green to purple was 4 to 1. If you can't find purple brussels sprouts use just the green ones. Your slaw will be equally delicious! (4) I used a 4 ounce package of whole dried cranberries from Patience Fruit and Company. (5) For the crispiest, crunchiest, most flavorful slaw, buy only whole brussels sprouts versus pre-cut bagged ones. (6) As a side dish, the slaw paired perfectly with grilled steaks, burgers, and chicken.

Late afternoon Schnebly Hill vistas in Sedona, Arizona (October 2018)

Sautéed Chicken in Lemon Cream Sauce w/ Roasted Artichokes and Capers

Periodically I go through my boxes and piles of recipes with every intention of organizing them into folders by category. Sometimes a few recipes get put into files, but invariably the recipes just get re-shuffled into smaller piles which ultimately turn back into large piles. Prompted by a search for a certain recipe, this vicious cycle taken on a ritual-like undertaking. More often than not I can usually remember the format the recipe I am looking for takes. I may have lost a few over the years, but if a handwritten, typed out, or clipped from a magazine recipe is somewhere in the saved recipe abyss, I will find it. As my visual memory hasn't failed me....yet. 

I knew the recipe for Sautéed Chicken in Lemon Cream Sauce was on a half sheet of paper. A xeroxed copy of the one originally printed in the December 1994 issue of Bon Appetit. Long ago, in a moment of weaknesses or rather I should say in a moment of being put under a significant amount of pressure to become more of a minimalist, most of my Bon Appetit collection was put out on the curb. However, before the years of dog-earred copies of those coveted food magazines were tossed in the garbage can, I leafed through most of them tearing out or copying the recipes I didn't think I could live without or hadn't committed to memory. As this would be in the days before recipes could be found online aka the dark ages. Still to this day, I regret being coerced into doing something so reckless.

Much changed in the food world in the last 24 years, including my knowledge of food as well as some of my tastes. Way back when I first made the Sautéed Chicken in Lemon Cream Sauce I didn't serve it with roasted artichokes and/or capers. Not only because those two ingredients weren't included in the recipe, but because they were ones normally not found in the food I typically made or ate. For those of you who have followed this blog from the beginning, you know I had a relatively sheltered early food life.

Taking inspiration from a dish served at a local restaurant, I decided the addition of roasted artichokes and capers would bring another dimension of flavor to an already flavorful dish. In other words, I was convinced these two ingredients would take this entree from good to great. And it did just that. Besides making some ingredient additions to the recipe, I remembered the amount of the incredibly luscious lemon sauce needed to be doubled. In the original Bon Appetit recipe, there was barely enough to go around.

Served over a bed of angel hair or linguine pasta, this Sautéed Chicken in Lemon Cream Sauce w/ Roasted Artichokes and Capers is transformed into one of those 'drop-the-mic' meals.

There are some critical timing elements to this recipe. One being cooking the pasta according to package directions right before the sauce thickens to the right consistency.

To ensure your cooked pasta doesn't end up in a clump, reserve a quarter cup of the pasta water before draining the pasta in a colander. Once drained, transfer the cooked pasta to a large bowl and immediately mix in the reserved pasta water along with a quarter cup of extra-virgin olive oil.

I realized a little too late I should have cut the sautéed chicken breasts into thick one inch strips before placing them on top of the bed of pasta. Not only would this have made for more a beautiful presentation it would have made serving easier as well. 

To assemble the dish, begin by layering the pasta, followed by arranging the strips of sautéed chicken breasts over the top. Lay the pieces or stems of the roasted artichokes along the sides of the dish as well as in-between the strips of chicken. Spoon the lemon cream sauce over the top and along the sides of the platter before sprinkling on the capers, grated chards of Parmigiano-Reggiano cheese, and leaves of parsley.

This Sautéed Chicken in Lemon Cream Sauce w/ Roasted Artichokes and Capers is an extremely versatile dish. It would be perfect served at a luncheon, as a weeknight dinner, or at an intimate gathering of family and/or friends. Paired with a simple salad and a really great white wine, you have all of the makings of one those EPIC meals. You know the kind where no one really wants to leave the table or completely forgets their table manners as they lick their plates.

Post script: In spite of now posting this recipe to the blog where it will hopefully live in cyberspace forever, I won't or rather I can't throw away that half sheet piece of xeroxed paper containing the 24 year old recipe. It's all that now remains of that particular beloved December 1994 Bon Appetit issue. I can hardly wait to share with you a rich, chocolate and caramel dessert recipe from a 1991 Bon Appetit issue as the holidays approach. I rediscovered it when I was looking for the Sautéed Chicken in Lemon Cream Sauce recipe.

Recipe
Sautéed Chicken in Lemon Cream Sauce w/ Roasted Artichokes and Capers (based in part on the Sautéed Chicken in Lemon Cream Sauce recipe as shared in the December 1994 issue of Bon Appetit)
Serves 6 to 8 

Ingredients
2 to 2 1/2 pounds skinless, boneless chicken breasts
4 Tablespoons unsalted butter
4 Tablespoons dry vermouth
4 Tablespoons fresh lemon juice
4 teaspoons grated lemon zest
1 1/2 cups heavy whipping cream
1 cup low-sodium chicken broth
1 cup (3 1/2 ounces) freshly grated Parmigiano-Reggiano cheese, divided
18-36 ounces artichokes with stems or artichoke hearts, packed in olive oil (I used one 18 ounce jar of artichoke stems, but next time will use two.)
3-4 Tablespoons capers
1 pound angel hair or linguine pasta
1/4 cup reserved pasta water
1/4 cup extra virgin olive oil
Kosher salt and pepper
Fresh parsley for garnish
Optional: Garnish the platter with thin slices of lemon

Directions
1. Preheat oven to 350 degrees (F).
2. Pour artichokes and oil onto a rimmed baking sheet. Roast artichokes for 20-25 minutes. Remove from oven. To keep warm place a piece of aluminum foil over the top of the pan.
3. Using a mallet, pound chicken breasts between two sheets of wax paper to 1/2" thickness. 
4. Season chicken with salt and pepper.
5. Melt butter in a large heavy saucepan over medium-high heat. Add chicken to the skillet and sauté until lightly browned and cooked through. Approximately 3-4 minutes per side. Transfer chicken to a platter and cover tightly with aluminum foil to keep warm.
6. Pour butter from the skillet and discard. Be careful not to remove any of the scraps sticking to the pan as this is where some of the sauce's flavor comes from.
7. Return pan to stove-top and add vermouth, lemon juice, and lemon zest. Over medium-high heat bring mixture to a boil for 1 minute, scraping up the browned bits from the bottom of the pan.
8. Add cream and chicken broth. Over medium-high heat, bring mixture to a boil, stirring frequently, and reduce until the mixture reaches sauce consistency. Approximately 12-14 minutes.
9. Add in 1/2 cup of the grated cheese. Stir until cheese is melted. Season with salt and pepper. Turn off heat and remove sauce from the hot burner while you make the angel hair pasta.
10. Make pasta according to package directions. Reserve a quarter cup of the pasta water before draining. Pour the cooked pasta to a large bowl and toss with the reserved water and olive oil. Arrange pasta on a large platter.
11. If sauce has cooled, reheat over low heat while arranging sliced chicken breasts and artichokes over the pasta. Note: Recommend cutting the chicken breasts in one inch strips before placing on platter.
12 Pour sauce over the chicken and along sides of the platter. Sprinkle capers and remaining 1/2 cup of grated cheese. Garnish with fresh parsley.
13. Serve immediately.

Notes: (1) Have all of your ingredients in place before beginning making this dish. (2) Begin roasting artichokes first, then immediately begin sautéing the chicken. (3) Be careful not to overcrowd the large skillet with the chicken or it will 'steam' rather brown. Depending on the size of your pan, you may need to sauté the chicken breasts in two batches. (4) I finely grated the cheese for the sauce, but grated in thin pieces to top the dish. (5) This is a perfect weeknight dinner, luncheon dish, or dinner party main course. Serve with a salad and some really great wine. (6) Leftovers reheat up beautifully using the microwave. (7) You will need two large sized lemons to get the amount of zest and juice called for in the recipe.

White Chocolate Dipped Ginger Rye Shortbread

As much as I am thrilled over the long awaited arrival of the cool, humidity-free fall weather, I am looking forward to getting one more dose of summer-like weather on a upcoming trip with friends to Sedona and Tucson, Arizona. Two places with completely different landscapes, auras, and temperatures. Other than spending a couple of hours in Sedona on route from the Grand Canyon to Tucson two years ago, it has been ages since we spent any significant amount of time there. Yet, no matter how many times I travel back to certain parts of the country, it is as if I am seeing them through a new set of eyes. Which may explain in part why there are some places I continue to be drawn back to experience and photograph. One can never take too many photos of mountains, landscapes, nature, sunrises, sunsets, or regional architecture. Although if you ask those traveling with me, the definition of 'too many' isn't necessarily a mutually shared one. 

And in a similar vein to photographs, I believe there is no such thing as having too many shortbread recipes. There are currently five different versions of shortbread posted in the recipe index on the blog. These White Chocolate Dipped Ginger Rye Shortbread will make it six. 

Having a warm, sweet, slightly spicy flavor, ginger is one of my most favorite spices to use in baking. Whenever I come across a cookie, cake, or pie recipe calling for ginger, I am immediately intrigued. And if it just so happens to call for the use of both ground ginger and candied or crystallized ginger, well it becomes a must make. Ironically the recipe for Ginger Rye Shortbread came from "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit", a recently released cookbook dominated by, yes, you guessed it, pie recipes. As much as I was drawn to the book because of the pie recipes, I immediately began to drool while reading the description of this shortbread. Which meant all of those pie recipes I want to make will be put on hold.

Cookbook author Lisa Ludwinski called for topping the Ginger Rye Shortbread with Turbinado sugar. My version of her delicious shortbread is instead topped with melted white chocolate. With or without the chocolate, this shortbread is nothing short of incredible. My shortbread loyalties have been tested after tasting these.

Essentially, this is a mix, chill, roll out, and bake shortbread. The dough comes together quickly using a standing mixer fitted with a paddle attachment. The chilling time is a short 40 minutes. Yes, believe it or not, in just 40 minutes the dough is ready to be rolled out on a lightly floured surface. And as far as cookie doughs go, this one rolls out rather easily.

In a pre-heated 350 degree (F) oven, the shortbread bakes in 16-18 minutes or until the edges are lightly browned. After allowing the baked cookies to remain on the cookie sheet for five minutes, they are then transferred to a wire cooling rack. Keeping the shortbread on the warm cookie sheet for a short period of time after they are removed from the oven adds to their much loved crisp, melt in your mouth shortbread texture. 

Once completely cooled, the shortbread is dipped in the melted white chocolate. Whether only the tops of the shortbread are completely dipped (as shown) or only partially dipped, you decide how much or how little white chocolate you want on them. 

The melted chocolate sets up rather quickly on these cookies, particularly during this cooler time of the year. 

The tiny bits of candied ginger not only add to the shortbread's deliciousness, they bring a kind of lingering, surprise, explosion of flavor element to them. Additionally, the candied ginger adds a tiny bit of chewiness to the crispy shortbread texture. The use of both all-purpose and dark rye flours adds yet another flavor dimension to these buttery bites of irresistible goodness. In other words, the textures and flavors of this shortbread are unlike any of the other shortbread cookies you may have ever had. After the first one, you may find yourself reaching for a second, maybe even a third one.

As I was photographing this White Chocolate Dipped Ginger Rye Shortbread, I loved how the afternoon light coming through the blinds casted shadows on them. Giving off a kind of Halloween vibe. Whatever you do, don't wait until the Christmas holidays to bake up a batch. Once you taste them, more than likely this shortbread will go on your must make for the holidays cookie list!

If you are big fan of both ginger, you will be absolutely smitten with these White Chocolate Dipped Ginger Rye Shortbreads. They are a ginger lovers dream confection. 

Recipe
White Chocolate Dipped Ginger Rye Shortbread (slight modification to the Ginger Rye Shortbread recipe in the cookbook "Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit" by Lisa Ludwinski
Makes 40-42 2" round cookies

Ingredients
1 cup (132 g) all-purpose flour
1 cup (102 g) dark rye flour
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 cup unsalted, high quality European or European-style butter, room temperature
1/4 cup (53 g) light brown sugar, firmly packed
1/4 cup (38 g) confectionary sugar
1/2 teaspoon vanilla
1/2 cup (87 g) candied ginger, finely chopped
10-12 ounces white chocolate, melted

Directions
1. In a medium sized bowl, combine the all-purpose flour, dark rye flour, kosher salt, and ground ginger. Whisk to combine. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, cream butter, brown sugar and confectionary sugar until light and fluffy (approximately 3 minutes).
3. Beat in vanilla.
4. Mix the finely chopped candied ginger in with the dry ingredients. Add to the butter/sugar mixture. Mix until the dry ingredients and ginger are fully incorporated without over beating.
5. Remove the dough and place on a large piece of plastic wrap. Shape dough into a square, approximately 1/2" thick. Wrap and refrigerate for 40 minutes.
6. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to a 1/4 inch thickness. Using a 2" round cookie cutter, cut out cookies and place on parchment paper lined baking sheets.
8. Bake cookies, one tray at a time, for 16-18 minutes, or until the edges are slightly golden. Remove from oven.
9. Let cookies remain on baking sheet for 5 minutes before transferring to a cooling rack. Allow the cookies to cool completely.
10. Melt white chocolate over the top of a double boiler or in the microwave.
11. Dip cooled shortbread into the melted chocolate. Place dipped cookies on a large piece of parchment paper. Allow chocolate to set completely before serving and/or packaging. 
12. Cookies can be stored at room temperature in an airtight container for up to one week.

Notes: (1) Instead of dipping the shortbread in white chocolate, can sprinkle the tops of the cookies with Turbinado sugar before placing in the oven. (2) If you use a larger cookie cutter, your baking time may need to be adjusted by several minutes. (3) I used the Candied Ginger from Trader Joe's.

Pardon Gray Preserve, Tiverton, Rhode Island (September 2016)