These shortbread cookies are very delicate and go perfectly with a glass of milk. Snuggle up for the holidays with my recipe. There are *no eggs* in this cookie recipe.
Preheat the oven to 350 degrees Fahrenheit. Using room temperature butter, if possible, (I usually let it sit on the preheated oven stove top to let it warm up) add the white and brown sugar together in a large bowl. Beat until the mixture is fluffy and light (it should form peaks when you beat the mixture)
Add the flour and mix.
Combine the boiling water and baking soda. Then add it to the flour mixture.
Mix well.
Form small dollops about the size of a 1/4 inch onto a wax paper lined baking sheet.
Bake for 10-12 minutes. Do not over bake.
Meanwhile, add chocolate to a bowl and microwave for 2 minutes, 30 seconds at time.
Let it cool for about 5 minutes. Then pour into a ziploc bag.
When the cookies are out of the oven, clip a small corner of the ziploc bag and drizzle onto the cookies your desired pattern.
Enjoy these very delicate shortbread cookies with a warm glass of milk.