Chocolate Dipped Shortbread Cookies

I like to indulge in the occasional cookie and I can’t think of a better way to indulge than with shortbread. I’ve made shortbread the traditional way, where it’s super crumbly and that’s great, but during a trip to London, I fell in love with shortbread cookies that were rolled out and cut into various shapes and sizes. I love this variation of shortbread especially since you can dip your shapes into chocolate – delicious! I experimented with dulce blond chocolate from Whole Foods for a lovely dulce de leche taste, a major success. This is a perfect cookie for any holiday, you can try hearts for Valentine’s Day, Trees for Christmas or Bunnies for Easter to name just a few ideas.
From by the bay, wishing you buttery shortbread food memories!
Maryann
blog choc shortbread
Chocolate Dipped Shortbread Cookies
Adapted from Betty Crocker
Makes approximately 48 cookies
Ingredients
1 cup unsalted butter, softened ( 2 sticks), plus 1 -2 tablespoons
3/4 cup confectioner’s sugar
1 teaspoon pure vanilla
2 1/2 cups all purpose flour
1/2 cup chocolate ( semi- sweet, bittersweet or dulce blond)
2 teaspoons shortening
Directions
Preheat oven to 350 degrees F. Use an electric mixer to beat together  1 cup butter, sugar and vanilla. On low speed slowly add the flour to combine. If the dough is crumbly add the additional tablespoons of butter. Roll dough 1/2 inch thick on lightly floured surface. Roll dough in one direction to keep the dough smooth. Cut into small rounds using a floured 1 1/2 inch cutter. Place on non stick cookie sheets 1/2 inch apart. Bake 12 to 15 minutes or until set and the bottoms are golden brown.  Remove from oven and place onto wire rack to cool, about 30 minutes. In a small microwavable bowl add the chocolate and shortening. Microwave on high for 1 minute, remove from oven and stir briskly. Repeat process until chocolate is smooth and melted. Dip half of each cookie into the melted chocolate and place on wax paper until chocolate is set.
Alternate ideas: skip the chocolate and add 2 teaspoons of lemon zest or chopped finely rosemary or finely chopped crystalized ginger. Also, you can cut into other shapes, I like to cut into little mini shapes for a delicate treat.

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