Chocolate-Covered Shortbread

1. 1

   Line a baking sheet with parchment paper.

2. 2

   Dip cookies, one at a time, into melted chocolate and place on baking sheet.

3. 3

   Let sit until slightly set, about 5 minutes.

4. 4

   Sprinkle with pistachios and cranberries and let stand at room temperature until chocolate hardens completely, about 20 minutes.

5. 5

   Note: If your kitchen is too warm and chocolate does not set, chill dipped cookies in freezer 4 minutes.

6. 6

   You can also substitute crushed peppermints for nuts and fruit on shortbread to add a sweet crunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.