Chocolate Dipped Shortbread Cookies

  • Ingredients
  • 10 tbsp unsalted butter, room temperature
  • 1/2 cup (58g) powdered sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (195g) all-purpose flour
  • 1/4 cup sugar, for sprinkling
  • 4–6 oz chocolate candy coating
  • Sprinkles, optional
  1. Beat the butter and powdered sugar in a large bowl until the mixture is well combined and smooth.
  2. Add the salt and vanilla extract and until well combined.
  3. Slowly add in the flour and mix until the dough is well combined. Don’t over mix.
  4. Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate it for at least 30 minutes, or until you’re ready to bake.
  5. Preheat the oven to 350°F.
  6. Roll out the dough until it’s slightly less than half an inch thick. You may need to let it come to room temperature first. I roll mine out between two pieces of parchment paper, which are non-stick and don’t require using additional flour.
  7. Cut the cookies into shapes of your desired size (I make mine 1×3-inch rectangles). Use a toothpick to score the cookies.
  8. Sprinkle a little sugar onto each cookie.
  9. Bake the cookies for 8-10 minutes, or until done but not golden. Refrigerate additional cookies until the first batch is baked. If your cookies are thicker than I make mine, you may need to bake them for longer.
  10. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

To Make the Chocolate Candy Coating

  1. Combine 6oz of chocolate chips with 1 TBL of shortening and melt in microwave on low power in 30 second interval (or use a candy melting pot)
  2. Dip each cookie halfway into the melted chocolate, then add some sprinkles, if desired.
  3. Place the cookies onto a sheet of parchment and allow the chocolate to set.