CHOCOLATE SHORTBREAD RECIPE RECIPES

Name: Chocolate-Dipped Shortbread Cookies
Prep time: 25 min
Total time: 1 h 30 min
Yield: 48
Ingredients: 1 cup butter or margarine, softened; 3/4 cup powdered sugar; 1 teaspoon vanilla; 2 1/2 cups Gold Medal™ all-purpose flour; 1 cup semisweet chocolate chips; 2 teaspoons shortening

CHOCOLATE-DIPPED SHORTBREAD COOKIES RECIPE - BETTYCROCKER…

Chocolate-Dipped Shortbread Cookies Recipe - BettyCrocker… image

Party time! Rich and buttery cookies are dipped for an extra treat.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 48

Number Of Ingredients 6

Ingredients

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

Nutrition Facts : Calories 70 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 25 mg, SugarContent 2 g, TransFatContent 0 g

SHORTBREAD COOKIES RECIPE | INA GARTEN | FOOD NETWORK

Shortbread Cookies Recipe | Ina Garten | Food Network image

Ina Garten's classic chocolate-dipped Shortbread Cookies are the perfect sweet treat, from Barefoot Contessa on Food Network. With over 500 reviews, they're sure to please.

Provided by Ina Garten

Categories dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 20 cookies

Number Of Ingredients 6

Ingredients

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.

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