Easy Double-Dipped Chocolate and Nut Shortbread Logs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 35-40
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Set oven to 325°.
  • Lightly grease cookie/baking sheets.
  • In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
  • Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
  • Stir in 1 cup mini chocolate chips.
  • Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
  • Place on cookie sheets about 1-1/2-inches apart.
  • Bake for about 10-14 minutes or until the logs are firm.
  • Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
  • In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
  • Dip one end in the chocolate then into the chopped nuts.
  • Holding the cookie in the middle, repeat with the other end of the cookie.
  • Place on waxed paper to set.
Advertisement