Chocolate-Dipped Shortbread

Chocolate Dipped Shortbread (Rachel Johnson)

Chocolate-Dipped Shortbread

This classic recipe pairs a rich cookie with a semisweet chocolate.



1 1/2 cups unsalted butter (3 sticks), at room temperature

1 cup sugar

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon salt

6 to 7 ounces semisweet chocolate, chopped

Festive sprinkles, if desired

1. In a large bowl fitted with a hand mixer, combine butter, sugar and vanilla; mix until just combined.

2. In a medium bowl, sift flour and salt; add to butter mixture. Beat on low until dough starts to come together.

3. Dump dough onto a surface; pat into a flat disk in a rough rectangular shape. Wrap in plastic; chill 30 minutes.

4. Preheat oven to 350°F.

5. Slice dough into 1/2-inch planks; place on a parchment-lined baking sheet about 2 inches apart.

6. Bake 20 to 25 minutes or until edges begin to brown. Allow to cool completely on a wire rack.

7. In a small bowl, microwave chocolate in 30-second increments, stirring in between, until chocolate is just melted and smooth. Allow to cool slightly.

8. Drizzle cooled cookie with chocolate; garnish with sprinkles, if desired. Allow to set in the fridge 10 minutes.