Chocolate-Dipped Shortbread
120kcal
Ingredients
For the Cookie Dough
- 1 cup unsalted butter ensures a rich and creamy texture for the shortbread.
- 1/2 cup granulated sugar adds a touch of sweetness to balance the buttery flavor.
- 1 teaspoon vanilla extract enhances the overall taste.
- 2 cups all-purpose flour provides the structure for these melt-in-your-mouth cookies.
- 1/4 teaspoon salt balances the sweetness.
For the Chocolate Coating
- 8 oz semisweet or dark chocolate brings a luscious layer to the cookies.
- 1 tablespoon vegetable oil adds shine to the chocolate.
Method
How to Make Chocolate-Dipped Shortbread
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar using a mixer for 2-3 minutes until light and fluffy.
- Stir in the vanilla extract gently.
- Gradually mix in the all-purpose flour and salt until the dough comes together.
- Turn the dough onto a lightly floured surface and roll it out to about 1/4 inch thick.
- Use cookie cutters to shape the dough or cut into rectangles.
- Bake for 20-25 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Melt the chopped chocolate and optional vegetable oil over a double boiler or microwave.
- Dip half of each cookie into the melted chocolate and let excess drip off.
- Place dipped cookies on a parchment-lined baking sheet to set.
- Serve once chocolate has hardened.
Nutrition
Serving1cookieCalories120kcalCarbohydrates15gProtein1gFat7gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol20mgSodium50mgPotassium30mgSugar5gVitamin A300IUCalcium15mgIron0.5mg