Chocolate Dipped Shortbread Cookies {recipe}

How to Make this Chocolate Dipped Shortbread Cookie Recipe is easy, and it’s perfect for the holiday’s. It makes a delicious and beautiful cookie for gift giving!  I haven’t met anyone yet that doesn’t adore chocolate dipped shortbread cookies.  They fly off the counters in these parts.  The wonderful thing about this recipe is that it only uses six ingredients and doesn’t use eggs.

Chocolate Dipped Shortbread Cookies {recipe}

Chocolate Dipped Shortbread Cookie Ingredients

Ingredients

Shortbread:

  • 1 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 tsp. pure vanilla extract
  • 2 cups all-purpose flour

Chocolate Topping:

  • 2 tbls. unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecan, finely chopped

Directions {step-by-step}

Roll dough into balls

Step 1:  In a large bowl cream butter and sugar together with mixer.  Scrape down sides of bowl.  Add vanilla and flour blending on low speed.  Using 1 tablespoon of cookie dough shape into the size of a ball.  This is the perfect time to ask the kids for help.  {wink}

Cookie Recipe

Step 2:  Form ball into a 2 inch by 1 inch log.  Place on ungreased baking sheet, parchment paper or silpat.  Bake at 325 degrees for 17-19 minutes or until golden brown.  Transfer to cool completely.  Yields 2  to 2-1/2 dozen.

Dip Cookies in Chocolate

Step 3:  Melt butter and chocolate chips in microwave dish in 30 second intervals until melted.  Dip one end of cookie into melted chocolate and then into chopped pecans.  Let cookies cool on wax paper.  Enjoy!  They will disappear in a blink of an eye.

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