1/2 Photos of Chocolate-Dipped Shortbread Cookies
Chef mariajane's Note:
A great recipe for the Holiday Season coming up -
My Private Note
Units: US | Metric
- 1In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
- 2On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
- 3Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
- 4Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.
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Nutritional Facts for Chocolate-Dipped Shortbread Cookies
Serving Size: 1 (665 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 93.4
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 4.0 g
- Cholesterol 13.5 mg
- Sodium 33.7 mg
- Total Carbohydrate 8.5 g
- Dietary Fiber 0.5 g
- Sugars 2.5 g
- Protein 1.0 g