Whipped & Dipped Shortbread Recipe

Name: Whipped & Dipped Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1 pound Butter (not Margarine); 1 cup Icing Sugar; 1/2 cups Cornstarch; 3 cups All-purpose Flour Plus More For Your Surfaces; 1 pinch Salt; 1 teaspoon Vanilla Or Almond Extract; FOR THE DIPPING CHOCOLATE:; 2 cups Semisweet Chocolate Chips; 2 Tablespoons Butter

Servings: persons

1
Preheat oven to 325u00b0F.
2
Whip butter with your mixer on high speed for 10 minutes. Reduce speed and gradually add icing sugar, cornstarch, flour, salt and vanilla. Mix until combined.
3
Roll batter into balls (about a heaping teaspoonful each). Place balls on an ungreased or parchment paper-lined cookie sheet. Then press the balls flat with the bottom of a floured glass. (You'll have to dip the cup in flour every cookie or two to prevent sticking.)
4
Bake in the preheated oven for 12-13 minutes or until edges just begin the brown. They will still be quite pale. Cool on pan for a couple minutes before removing cookies to a rack to cool completely.
5
When cookies are completely cool, melt the chocolate chips with 2 Tablespoons of butter. You can do this in a small saucepan over low heat or in a small bowl in the microwave. Either way, make sure to stir frequently. If you do this in the microwave, heat the mixture for 30 seconds at a time and stir between each additional 30 second increment. Dip the cookies into the melted chocolate (see photo). Then set them on wax-paper lined cooling racks or plates to let the chocolate set.

1836

kcal

Calories

125

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE COOKIES:, 1 pound Butter (not Margarine), 1 cup Icing Sugar, 1/2 cups Cornstarch, and more.

Yes, Whipped & Dipped Shortbread 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.

That's it — enjoy your meal!

Whipped & Dipped Shortbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions