Chocolate Dipped Shortbread Cookies
Servings: 24
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Equipment
- baking pan
- cookie cutter
Ingredients
DRY INGREDIENTS
- 2 c. unbleached flour
- 2 T. cornstarch
- ⅓ c. sugar
- ¼ c. confectioner sugar
- ½ tsp. salt
WET INGREDIENTS
- 1 c. salted butter room temp
- 2 tsp. vanilla
CHOCOLATE
- 1 c. semi-sweet chocolate
- 1 c. milk chocolate
Instructions
PREP
- Gather equipment. Cut 2 sheets of parchment paper for baking sheets.
- Whisk together dry ingredients.
MAKE BATTER
- Mix together butter, sugar, and confectioner sugar until light and fluffy.
- Add in dry ingredients and mix well.
- Roll out dough between the 2 sheets of parchment to 3/8." Chill the dough for 15 minutes to overnight.
- Cut into shapes and place on cookie sheet. Chill the cut-out cookies in the fridge for 5-10 minutes.
BAKE
- Bake cookies at 350° for 12 about minutes.
DIP IN CHOCOLATE
- Melt chocolate in a melting pot. Add canola oil OR 1 tsp. paramount crystals.. Dip half of each cookie into the melted chocolate and tap off the excess chocolate. You can leave plain or decorate with festive sprinkles on the chocolate.
- Let cookies set about 1 hour to dry and store in a sealed container.