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Chocolate Dipped Shortbread Cookies
Difficulty: EasyMakes
12
servingsCrispy and rich shortbread cookies, perfect for Christmas!
Ingredients
1/2 cup (113g/1 stick) salted butter, room temperature
1/2 cup (56g) powdered sugar
1 tsp vanilla extract
1/4 tsp butter flavoring, optional
1 cup (125g) all-purpose flour
1 cup (170g) semi-sweet chocolate chips or bar, chopped
1 1/2 tbsp coconut or vegetable oil, if using chocolate chips
Directions
- Preheat oven to 300F and line a 9×9 or 8×8 oven-safe pan with greased parchment paper. In the bowl of a stand mixer (or regular large bowl, if making by hand) beat together the butter, sugar and extracts until light and creamy. Stir in the flour just until a dough forms, being careful not to overmix.
- Transfer dough to the prepared pan in pieces, then spread evenly and smooth with a spatula or by hand. Dock the top with a fork and bake for 32-40 minutes or until golden browned on the edges. While they are still hot, cut into 12 even bars. Let cool completely.
- If dipping in chocolate: combine chocolate and oil (if using chips) in a microwave safe dish. Heat in 30 second intervals, stirring in-between, until fully melted and smooth. Dip each bar halfway into the chocolate, then scrape off the excess and place back on the parchment/silicone mat. Optionally, sprinkle with chopped nuts or drizzle with leftover chocolate.
- Enjoy! These will last 3 days at room temp, or a week in the fridge. 1-2 months in the freezer.
Recipe Video
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