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Chocolate Dipped Shortbread Cookies Recipe

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Nothing says Christmastime quite like a kitchen full of freshly baked cookies. Here’s a little twist on a classic favorite– shortbread cookies!

To add something fun for the holidays, we’re dipping cookies in chocolate and sprinkling on some festive toppings.

Chocolate Dipped Shortbread Cookies

Makes about 2 dozen cookies

Ingredients

for the cookies:

+ 3 cups all-purpose flour
+ 1 cup sugar
+ ¼ teaspoon kosher salt
+ ¾ pound (3 sticks) room temperature salted butter, cut into pieces
+ 4 teaspoons pure vanilla extract

for the chocolate glaze:

+ 12 ounces semisweet or dark chocolate chips
+ 2 teaspoons vegetable shortening

toppings (optional):

+ Crushed peppermint
+ Toasted pecans, chopped
+ Toasted pistachios, chopped
+ Flaked sea salt

These are just a few topping ideas so that you can get creative with any other toppings you’d like to try!

Instructions

  • 1. Line two baking sheets with parchment paper.
  • 2. To make the cookies: In a food processor, pulse the flour, sugar, and salt to blend. Scatter the butter over the flour mixture. Add the vanilla. Pulse to form small clumps of dough.
  • 3. Pour onto a work surface. Gently gather into a clump of cohesive dough. Divide in half. Form each piece into a log that is about 10 inches long and 2 ½ inches in diameter. Use a sharp knife to cut each log crosswise at ¾-inch intervals to form about 12 cookies each. Rotate the logs a quarter-turn between cuts to keep the logs round.
  • 4. Transfer the cookies to the prepared baking sheets, spacing them at least 2 inches apart.
  • 5. Position racks in the top third and middle of the oven and preheat the oven to 325 degrees F.
  • 6. Cover cookies on prepared sheets lightly with plastic wrap and refrigerate until firm, about 30 minutes.
  • 7. Remove plastic and bake until the cookies are firm and pale golden on the edges, 18 to 20 minutes, switching racks and rotating the pans halfway through so they bake evenly. Cool on the sheet on a wire rack for 5 minutes, then transfer from baking sheet directly onto wire racks to cool to room temperature.

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By Dana Ash-McGinty

Dana Ash-McGinty is the Principal Broker of ASH | MCGINTY, a Washington, DC Real Estate Brokerage. This real estate maven has 15+ years experience in residential, commercial and land sales in addition to multi-state residential renovation, re-zoning, and condo conversion projects. A sought after real estate authority, she has been featured on CNN and in various real estate and financial publications. Dana is married to the highly esteemed Dr. Dana W. McGinty, a Washington, DC internal medicine physician and medical correspondent. They are often referred to as "The Danas".