Cookie Week: Day 5
Dec 09, 2011 05:05PM ● Published by Anonymous
Chocolate-Dipped Shortbread Cookies
Makes approximately 24 cookies
3 sticks (3/4 pound) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
½ cup white chocolate chips
½ cup semi-sweet chocolate chips
Toppings of your chocolate (sprinkles, mini chocolate chips, coconut, etc.)
Beat the butter and sugar together until combine, and then mix in the vanilla. Add the flour one cup at a time, mixing to combine thoroughly, and then mix in the salt. Continue to mix on low speed until the ingredients begin to form a solid dough.
Remove the dough from the bowl, and shape it into a flat disc. Wrap it in plastic and chill for at least 30 minutes.
Preheat the oven to 350 degrees. Remove the cookies from the fridge and roll into small balls. Place dough two inches apartment on a baking sheet lined with foil or parchment. Using the base of a glass, flatten the balls of dough slightly.
Bake for 15 minutes, or until edges are slightly browned. Remove and let cool on a cooling rack.
Place the chocolate chips in a small bowl and microwave for 30 seconds at a time, stirring until it’s completely melted. Set out toppings, such as sprinkles or coconut, in separate bowls. Dip the edge of a cookie in chocolate and then into the topping of your choice, and set on a parchment paper-lined cookie sheet. Once the cookie sheet is full, place it in the fridge to set the chocolate. Refrigerate until ready to serve.