Through the Looking Glass: Chocolate Dipped Butter Cookies

Wow, I am worn out.

So, Cameron, my 2 almost 3 year old has gone on vacation with my parents this week.

My original thought was "I'm going to have so much free time this week. I don't know what I'm going to do." Well, I stuck my foot in my mouth.

This is only the 2nd day that she has been gone, and I am more worn out now than when

I have Cameron around to chase around.

This could be due to the fact that I feel I need to clean everything humanly available to clean

in the house now that Cameron isn't here.

I normally skip this task because Cameron is infamous for trying to help while making toys fly, and cleaning things that can't be cleaned (a flower for instance). Another story, another time!

After an entire day of laundry, dusting, errands, and so much more I decided I needed some

"ME" time.

So I thought for the 2nd time this week I would challenge myself with my latest baking project.

I have fiddled around with this Super Butter Cookie recipe for a while now, and I think it's finally perfected. I say this, but next time I make them I know I will want to change something up.

So here goes. . .this is my first recipe that I have released on my blog that can be called mine.

Eeeek!

Wait. . .back up! This is a recipe I discovered a few months ago, and loved, but I wanted more than a simple cookie so I added a little of this and that, and made it my own.

I don't want to call it better, but different.

Chocolate Dipped Butter Cookies:

6 egg yolks

1 1/4 cups sugar

1 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1/2 an orange, squeezed (use juice)

4 cups all*purpose flour

1/4 teaspoon salt

Glaze:

2 egg yolks

2 tablespoons water

1/2 an orange squeezed

Optional: Melting chocolates to dip the cookies into after baked and cooled!

1. Line your baking sheets with parchment paper.

2. In a mixing bowl, using whisk attachment, whisk egg yolks and sugar until thick and pale, 1 to 2 minutes. Slowly blend in softened butter, squeezed orange, and vanilla. Then gradually add flour and salt, blending until dough is thick and stiff. If it is still quite soft, add a bit of flour. Knead dough well and refrigerate for 60 minutes.

3. Preheat oven to 325 F. On a lightly floured surface, roll dough to 3/4 inch thickness. Cut with cookie cutter and place onto baking sheet. You can make a little design on the top with a fork or even use a knife like I did. Kind of like old fashioned peanut butter cookies.

4. For the glaze, in a small bowl, whisk the egg yolks with the water. Squeeze the orange right into the mixture. Brush each cookie generously. Bake until golden brown, 30 to 35 minutes. Let cool completely.