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Chocolate-Dipped Shortbread Cookies

Shortbread. Sweet, buttery, golden shortbread. Around the holidays, my diet is mostly shortbread cookies because they’re so addictive. Alec & I joke that it is literally humanly impossible to only eat one shortbread cookie because they’re just so darn delicious. They’re just enough sweet and salty, making for the perfect buttery cookie. As a chocolate lover, I always dip shortbread cookies in semisweet chocolate for my Chocolate-Dipped Shortbread Cookies. Is your mouth watering yet?

Chocolate-Dipped Shortbread Cookies is one of my most coveted recipes. It yields a large batch that’s perfect for sharing. These Chocolate-Dipped Shortbread Cookies are also fun to decorate with holiday-themed sprinkles & fun cookie cutter shapes. The shapes you can cut the dough into are limitless! I find heart-shaped cookies are appropriate all year round since there’s always a reason to celebrate & share love through food.

Chocolate-Dipped Shortbread Cookies

  • Difficulty: easy
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Author: Pasta Ragazza

Ingredients

1 1/2 cups (3 sticks) unsalted butter, softened
1 cup sugar
3 cups all-purpose flour
1 tsp vanilla extract
1 tsp salt
3 tsp vegetable shortening
1 1/4 cup semisweet chocolate chips
Decorative sprinkles

Instructions

Using a stand mixer or hand mixer, beat butter, sugar, salt, and vanilla until smooth. Slowly add flour and mix on low until the dough is just mixed & smooth.

On a floured surface, roll the dough into a flat circle, place in cellophane or a food storage container, and cool in the freezer for 20 minutes.

Heat the oven to 350°F. Remove the dough from the freezer and roll into a half-inch sheet. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet, and cut with the cookie cutter. Continue until all the dough is used.

Place the cookie dough shapes directly onto baking sheets and place in the freezer for 8-10 minutes. Remove from the freezer and bake in the oven for 20 minutes or until golden.

Remove from the oven and allow the cookies to cool on a cooling rack.

In a microwavable bowl, microwave chocolate chips and shortening for 1 minute or until the chocolate is melted. Remove from the microwave and stir until smooth.

Dip half of each cookie in the chocolate and dust with sprinkles. Place the chocolate-dipped cookies on wax paper and allow the chocolate to cool and harden.

 

5 Comments

  1. February 12, 2019 / 6:13 am

    Like!! Great article post.Really thank you! Really Cool.

  2. April 1, 2019 / 10:52 pm

    This is a topic which is near to my heart… Many thanks! Where are your contact details though?

  3. April 10, 2019 / 10:13 pm

    You ought to take part in a contest for one of the best blogs on the internet. I will recommend this blog!

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