Chocolate-Dipped Shortbread
Chocolate-Dipped Shortbread is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Arrange racks in upper and lower thirds of oven and preheat to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange racks in upper and lower thirds of oven and preheat to 325°F.
Line 2 large cookie sheets with parchment paper.
In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth.
Add flour and mix at low speed until combined.
Divide dough in half and shape into 2 disks.
On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle.
Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles.
Transfer cookies to baking sheets, spacing 1 1/2 inches apart.
Repeat with remaining dough.
Prick each cookie several times with tines of fork, then chill 10 minutes.
Bake until edges are golden, about 15 minutes.
Cool on pans 5 minutes, then transfer to racks and cool completely.
To decorate: Line baking sheet with clean parchment or wax paper.
In medium heatproof bowl set over saucepan of simmering water, melt half chocolate.
Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth.
Pour into small bowl.
Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet.
Let stand until chocolate is set, about 1 hour.
Store in airtight container at room temperature. (Do not refrigerate.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
