Chocolate-Dipped Shortbread Fingers

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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