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Chocolate-Dipped Shortbread Fingers

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“Found this gem in a web-search for a shortbread cookie.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 325°F
  2. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
  3. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
  4. Transfer dough to an ungreased 13-by-9-inch baking pan.
  5. Press dough evenly on bottom of pan with your fingers.
  6. Bake until golden brown, about 35 minutes; do not underbake.
  7. Let cool for 5 minutes.
  8. Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
  9. Let cool in pan.
  10. Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
  11. Dip half of each cookie into chocolate; place on wax paper.
  12. Let stand until chocolate is set.
  13. (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).

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