Chocolate Sundae Shortbread Cookies

Aren't these Chocolate Sundae Shortbread Cookies the cutest? Everything about them says celebration.
The Creative Cookie Exchange is baking cookies this month with the theme of ice cream. We were given carte blanche on the theme, in that our cookies did not actually have to have ice cream as an ingredient. In other words, the cookies just had to be in the spirit of ice cream!

In the spirit of a chocolate sundae, I made these vanilla shortbread cookies. They are dipped in a dark chocolate coating and then doused in tons of sprinkles.... sort of a portable ice cream sundae, right?

They are excellent dipped in ice cream, and are so whimsical!

I am pretty sure sprinkles make everything better!

For the chocolate coating, I used Dark Molding Chocolate from Surfas Culinary District. It contains tons of dark cocoa and tastes amazing. You can also use chocolate bark or candy melts. If you choose to use chocolate bars or chips, check out this coating recipe.

After the recipe, check out all of the links from the Creative Cookie Exchange members' take on the theme of cookies and ice cream!

Chocolate Sundae Shortbread Cookies

Adapted from Chocolate, Chocolate, and More

Ingredients

1/2 cup butter at room temperature

1/2 cup powdered sugar

1 tsp vanilla

9 1/2 ounces (2 cups) all purpose flour

1/2 tsp salt

0-4 tbsp water

4 ounces chocolate candy coating, bark, candy melts, or chocolate chips

Lots of sprinkles

Instructions

1. In the bowl of a stand mixer, beat the butter until fluffy and light. Add the powdered sugar and beat until the mixture is pale and fluffy. Beat in the vanilla.
2. Slowly add add the flour while mixing on low. If the mixture does not come together, add the water, by tablespoon, until you have a dough that is dry but cohesive. 
3. Roll the dough between two pieces of waxed paper to 1/4 inch thick. Slice the dough into 1 inch by 3 inch sticks and place the sticks onto a parchment lined half sheet baking pan (I used two quarter sheet pans). 
4. Gather up the scraps, re-roll, and continue to cut the dough into sticks. 
5. Cover and chill the cookies in the refrigerator while preheating the oven to 325 degrees F. 
6. Bake the cookies for 12 to 15 minutes, until firm. Let the cookies cool on the baking sheet for ten minutes, and then cool completely on a rack. 
7. Melt your chocolate in a microwave, double boiler, or in a candy melts melting pot. 
8. Line baking sheets with wax paper. Dip the cookies into the chocolate, place them onto the wax paper, and sprinkle with jimmies, nonpareils, or other candy sprinkles. 
9. When chocolate hardens, store in an airtight container. 

The theme this month's Creative Cookie Exchange is Ice Cream Cookies--any kind of cookie that works well with ice cream in any form--could be an ice cream sandwich, could be the perfect cookie garnish! If you are dying to beat the heat with a fun ice cream creation involving cookies, we’ve got you covered! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Brownie Sundae Cookies by Anne from Upstate Ramblings
• Chocolate Cake Waffle Cookies with Banana Ice Cream by Terri at Our Good Life
• Chocolate Chip Cookie Bowls by Anshie at Spice Roots
• Fudge Ripple Cookies by Linda from 2 Cookin' Mamas
• Slice and Bake Peppermint Cookies by Laura from The Spiced Life
• Tuile Cookie Cups by Stacy at Food Lust People Love