Taste of Home
Double-Dipped Shortbread Cookies
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 2-1/2 dozen.
My mom and her friend did a lot of cookie swaps together. They were always finding new recipes to share, including this one. There's something about a dipped cookie that makes it seem so special, so we usually save these for the holidays. —Ginger King, Big Bear Lake, California
Ingredients
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3/4 cup butter, softened
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1-1/2 cups confectioners' sugar
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3 ounces semisweet chocolate, melted and cooled
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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2 teaspoons baking cocoa
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1/8 teaspoon salt
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3 ounces semisweet chocolate, chopped
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1/4 cup heavy whipping cream
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4 ounces white baking chocolate, chopped
Directions
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1.
Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in melted chocolate and the vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Shape rounded tablespoons of dough into 2-in.-long logs. Place 2 in. apart on ungreased baking sheets. Refrigerate, covered, for 1 hour.
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2.
Preheat oven to 350°. Bake cookies until edges are set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
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3.
In a microwave, melt semisweet chocolate with cream; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. In the microwave, melt white chocolate; stir until smooth. Drizzle cookies with melted white chocolate. Let stand until set.
Nutrition Facts
1 cookie: 137 calories, 8g fat (5g saturated fat), 14mg cholesterol, 47mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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