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Amazing 3-Step Chocolate Dipped Shortbread

Chocolate Dipped Shortbread
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Make simple, buttery shortbread cookies and dip them in rich melted chocolate for a wonderful holiday treat. These cookies are perfect for sharing the joy of baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet or dark chocolate, chopped
  • 1 tablespoon coconut oil (optional, for glossier chocolate)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Gradually mix in the flour and salt until just combined. Do not overmix the dough.
  4. Press the dough evenly into the prepared baking pan. Prick the surface all over with a fork.
  5. Bake for 30 to 35 minutes, or until the edges are lightly golden.
  6. Let the shortbread cool completely in the pan on a wire rack.
  7. Once cool, lift the shortbread out using the parchment overhang and cut it into desired shapes or fingers.
  8. Melt the chopped chocolate, with the optional coconut oil, in a double boiler or in the microwave in short bursts, stirring until smooth.
  9. Dip one end of each shortbread cookie into the melted chocolate.
  10. Place the dipped cookies on a parchment-lined tray. Let the chocolate set completely at room temperature or in the refrigerator.

Notes

  • For a festive touch, sprinkle the wet chocolate with sea salt or colored sprinkles immediately after dipping.
  • You can chill the shortbread dough for 30 minutes before baking for a slightly crisper texture.
  • If you prefer a cleaner dip, use a small offset spatula to spread a thin layer of chocolate across the cookie surface instead of dipping.

Nutrition

Find it online: https://whiskdaily.com/chocolate-dipped-shortbread-recipe/