Chocolate Dipped Shortbread Cookies Recipe – a delicious recipe with flour, kosher salt, butter, sugar, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0 F. Butter a 9 inch springform pan.
2
In a medium bowl, whisk together flour and salt.
3
Place butter in the bowl of a food processor. Blend until butter is light and fluffy, about 4 minutes. Add sugar to food processor and blend until well incorporated, about 1 minute.
4
Place flour mixture in food processor and pulse until combined and dough starts to come together, one minute.
5
Take dough out of food processor and press it evenly into the springform pan. Use a knife to lightly score 12 wedges. With a fork, prick dough all over. Bake until shortbread is golden, about 45 minutes.
6
When shortbread is cool, remove outer ring of pan and cut shortbread into wedges. Place cookies on a baking sheet.
7
Place chocolate in a double boiler over medium heat. Melt chocolate, stirring frequently, until smooth.
8
Dip the fat end of a shortbread wedge into the melted chocolate and return to the baking sheet. Continue with remaining shortbread. Let cookies sit until chocolate has hardened.
1030
kcal
Calories
64
g
Fat
105
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups all purpose flour, 1 teaspoon kosher salt, 2 sticks unsalted butter, at room temperature, 1/2 cup sugar, and more.
Yes, Chocolate Dipped Shortbread Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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