Chocolate-Dipped Shortbread Fingers

1. 1

   Preheat oven to 325u00b0F

2. 2

   Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.

3. 3

   Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.

4. 4

   Transfer dough to an ungreased 13-by-9-inch baking pan.

5. 5

   Press dough evenly on bottom of pan with your fingers.

6. 6

   Bake until golden brown, about 35 minutes; do not underbake.

7. 7

   Let cool for 5 minutes.

8. 8

   Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.

9. 9

   Let cool in pan.

10. 10

    Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.

11. 11

    Dip half of each cookie into chocolate; place on wax paper.

12. 12

    Let stand until chocolate is set.

13. 13

    (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).

* Per serving · 4 servings · Values may vary.

No additional tips available.