Chocolate Dipped Shortbread
"I found this recipe in a cookbook, but I thought that it needed something, so I modified it. :)"
- Ready In:
- 3hrs 28mins
- Ingredients:
- 10
- Yields:
-
8 dozen cookies
- Serves:
- 48
ingredients
-
Cookies
- 2 cups butter
- 1 cup powdered sugar
- 4 teaspoons vanilla
- 5 cups flour
- 1⁄2 cup mini chocolate chip (optional)
- 1⁄2 teaspoon nutmeg (optional)
- 1⁄4 teaspoon cinnamon (optional)
-
Chocolate dip
- 1 -2 tablespoon shortening
- 1⁄2 cup chocolate chips
- candy, of your choice
directions
- In a large bowl, cream the butter and sugar. Add vanilla, cinnamon and nutmeg (if using). Mix in mini chocolate chips, if using. MAKE SURE TO MIX THOROUGHLY!
- Place dough in a large piece of plastic wrap. Shape dough into a log about 3 inches wide and 3/4 inches tall. Cover with the wrap and refrigerate for 3 hours.
- Preheat the oven to 350 degrees F. take dough out of the fridge and remove the plastic wrap. Cut the dough into 1/4 inch thick slices and place 1 inch apart on UNGREASED cookie sheets. Bake for 18-20 minutes or until just slightly browned. DO NOT overcook! Remove from cookie sheets to wax paper to cool completely.
- In a small saucepan, melt chocolate and shortening until smooth, stirring constantly. Dip cookies in halfway and shake extra chocolate off. Then dip chocolate part of cookie into topping of your choice, such as chopped nuts, sprinkles, crushed candy bars, or small candies. Let dry. Repeat with all cookies, stirring chocolate occasionally to keep smooth. You may have to melt some more chocolate. After all cookies have dried, keep in an airtight container with wax paper between each layer of cookie.
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Reviews
-
Since I made a full batch of your other shortbread recipe, I decided to cut this one in half! Made it using the optional cinnamon & found them especially nice tasting! Thanks for sharing your recipes! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
