Chocolate Dipped Shortbread Cookies
Chocolate Dipped Shorbread Cookies had an interesting start.
When I made my first batch of Guava Pockets, my oldest son Joshua made it abundantly clear that he loved the dough and would not go near anything that resembled guava. Tough sell that night for GUAVA Pockets!
Baby boy’s comment did get me thinking. The dough is delicious; perhaps the pockets could be the beginning of a whole new cookie idea. I decided it was worth a shot.
I rolled out the dough and this time rather than filling the circles with something, I baked them flat. Once they cooled, I dipped them into melted chocolate.
I know, I know…what could be bad? Not a single thing with these Chocolate Dipped Shorbread Cookies!
The next night that Joshua came over, he started searching for the container of cookies, initially without success. This led to some very frustrating moments.
When, finally, he found what he was craving, the world was calm once again. The shortbread dough is sweet, but not overly so and the chocolate is the perfect accompaniment.
Can’t wait to try the next round with the dough. Who knows with what they will be stuffed or dipped. Stay tuned!
| Chocolate Dipped Shortbread Cookies | Print |
- Cookies:
- 2¼ cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- Topping:
- 8 ounces chocolate chips
- 2 teaspoons vegetable oil
- For the cookies:
- Whisk together flour, baking powder and salt and set aside.
- Cream butter and sugar together in large mixing bowl until well blended. Add egg and vanilla. Blend in dry ingredients just until dough stays together.
- Form into disc and wrap in wax paper. Refrigerate for at least one hour.
- Line two baking sheets with parchment paper and set aside.
- Roll dough between sheets of parchment paper so that it is ¼ “ thick. Use a 3½” round glass or cookie cutter to cut circles. Transfer rounds to prepared pan.
- Repeat with remaining dough.
- Bake in 350° oven for 18-22 minutes, rotating pan halfway through. Remove from oven and cool completely.
- For the topping:
- Line baking sheets with clean parchment paper and set aside.
- Melt chocolate and vegetable oil together in microwave until it is almost completely melted. Watch carefully. You do not want the chocolate to get too hot. Stir until all chips are melted.
- Dip cookies into chocolate, one at a time. Use a spoon to help guide the chocolate over the top of each cookie. Place dipped cookies on prepared baking sheets and set aside until chocolate sets. You may refrigerate or freeze to expedite this process.
- Betsy's tidbits:
- The cookies may be rolled as thick or thin as you prefer. The baking time varies depending on the thickness of the cookies. The thicker the cookies, the longer the baking time.
- The number of cookies may vary depending on the thickness of the cookies.
- The thinner the cookies, the more fragile they will be when dipping.
