I made these for St. Patrick's Day but you can serve chocolate dipped shortbread anytime. My daughter gave me a shortbread pan last year which I love but I wanted to try a batch that I could dip in chocolate. This was easy enough to do with my rolling pan and pizza cutter. It makes about 26 cookies. This recipe is from The Barefoot Contessa Cookbook by Ina Garten.
Ingredients:
3/4 pound unsalted butter, at room temperature (3 sticks)
1 cup sugar, plus extra for sprinkling
1 tsp vanilla extract
3-1/2 cups all purpose flour
8 ounces semi sweet chocolate chips
2 tsp heavy cream
Preheat oven to 350 degrees.
In the bowl of an electric mixer with a paddle attachment, mix together the butter and 1 cup of sugar until they are combined. Add the vanilla. Add 1/2 the flour. Mix on low until combined. Add the rest of the flour. Mix until dough starts to come together. Drop onto a surface dusted with flour and shape into a flat disk with your rolling pin. Wrap in plastic and chill for at least 30 minutes.
Roll the dough 1/2" thick and cut into 3 x 1" fingers using a pizza cutter or pastry wheel. Place cookies on ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes until the edges begin to brown. Cool to room temperature.
Place on a baking sheet lined with parchment paper. Put chocolate chips in a bowl and microwave on a low temperature and check every 30 seconds until melted. Stir in the heavy cream if needed to make it a dipping consistency. Stir well until smooth and glossy.
Dip 1/2 of each cookie into chocolate mixture to coat, letting the excess drip off. Set on parchment paper and sprinkle with sprinkles if desired. Allow the chocolate to come to room temperature until it is set.
Enjoy - Susan!
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