Chocolate-Dipped Shortbread Cookies

With Valentine’s Day just around the corner, it’s about time to start thinking of delicious treats to give out on this sweet occasion. 

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One of my top choices would definitely be these decadent cookies. They’re actually very simple: the cookies just need flour, butter and sugar, then they’re dipped in melted chocolate. 

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I think it must be the name that somehow tricks people into thinking that these are fancier than they are. Or maybe it’s the way they look, because anything chocolate-dipped is automatically made fancier. Think about strawberries: they’re just a simple fruit, but if you’ve ever been to Godiva, you know that buying one of those chocolate-covered fruits costs quite a bit. 

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Luckily, these cookies are neither expensive nor terribly time-consuming. 

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And think what makes these a decadent treat is the taste: melt-in-your mouth chocolate with a sweet, buttery crunch underneath. Hungry yet? Make these, you won’t be sorry. 

Chocolate-Dipped Shortbread Cookies
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Ingredients
  1. 1 cup butter, softened
  2. ¾ cup powdered sugar*
  3. 1 tsp vanilla
  4. 2 ½ cups flour
  5. pinch of salt
  6. 1 cup semisweet chocolate chip
  7. 2 tsp shortening
  8. *this recipe was also tested with granulated sugar, which works just fine
Instructions
  1. 1. Preheat the oven to 350F. Cream the butter and sugar. Add the flour and salt. Roll out onto a floured surface (about ½ inch thick) and cut with desired cookies cutters.
  2. 2. Bake on a cookie sheet for 14-16 minutes or until just barely starting to brown (you don’t want your cookies all the way brown, just the edges). Allow your cookies to cool.
  3. 3. In a double-boiler, melt your chocolate and shortening. (I simply placed a glass bowl on top of a small saucepan filled with water). Once melted, dip each cookie half-way into the chocolate mixture. Allow to dry either on a wire rack or on a sheet of parchment paper. Don’t touch the cookies until the chocolate has fully set. This process finishes faster if you place the cookies in the fridge or freezer. Store in a cool, dry place.
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