Chocolate-Dipped Shortbread Cookies

I finally made some shortbread cookies. This recipe kept showing up on several websites and blogs. These cookies are great straight from the freezer! I’ve noted the original amounts but I used only 1/3 each amount.

Ingredients:

  • 3/4 unsalted butter, softened (I used 1/4 pound, or 1 stick)
  • 1 cup sugar (I used 1/3 cup)
  • 1 tsp vanilla extract (I used 1/2)
  • 3 1/2 cups flour (I used 1 1/6)
  • 1/4 tsp salt (I used just a sprinkling…about 1/12)
  • 6 to 7 ounces semisweet chocolate, chopped (I used half a bag of Nestle semisweet morsels/large chunks)
  • 1 tsp coconut oil (to combine with the chocolate when melting)
  • 1/4-1/3 cup sliced almonds, for sprinkling on top

Directions:

  1. Preheat the oven to 350F. In a stand mixer, combine the butter and sugar and beat on medium speed for about 1 minute, until creamed.
  2. Add the vanilla extract and continue beating another 30 seconds.
  3. In a separate bowl, sift together the flour and salt. Add this mixture to the stand mixer bowl, beating slowly to incorporate all ingredients.
  4. Mix on low speed for about 20 seconds, until dough forms a large clump.
  5. On a floured flat surface, roll out the dough into a flat disk or a 2-inch diameter log and wrap tightly in plastic wrap. Place in refrigerator for 1 hour or in freezer for 10 minutes to harden.
  6. You can then roll the disk flat and cut into 1/2-inch thick pieces using cookie cutters, or you can slice the log into 1/2-inch thick rounds. Place the cookies on an ungreased cookie sheet and sprinkle with some sugar if you want.
  7. Bake at 350F for 15 minutes (or 16, depending on how thick you made them), until the edges are slightly browned and toothpick inserted into the center of one comes out clean. The original recipe suggests you bake them for 20-25 minutes, which would work well if you have a finger-shaped cutter that measures 3×1 inch. However, since I used small rounds, they baked quicker.
  8. Once the cookies have cooled, melt the chocolate chips and the coconut oil in a microwave-safe bowl, 25 seconds at a time, until chocolate and coconut oil blend together into a creamy consistency.
  9. Dip the cookies in the chocolate, using a spoon to cover all sides. Sprinkle sliced almonds on top or dip the cookies into a bowl of almonds to cover the chocolate portion with them. Place cookies on a baking sheet lined with wax and place in refrigerator to harden, about 30 minutes.

You may store these cookies on the counter, in the refrigerator, or in the freezer.

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