Double-Dipped Shortbread Cookies Recipe

Double-Dipped Shortbread Cookies Recipe
Double-Dipped Shortbread Cookies Recipe photo by Taste of Home
Publisher Photo

Double-Dipped Shortbread Cookies Recipe

Be the first to add a review
Publisher Photo
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 feel so special, so we usually save it for the holidays. —Ginger King, Big Bear Lake, California
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking cocoa
  • 1/8 teaspoon salt
  • 3 ounces semisweet chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 4 ounces white baking chocolate, chopped

Directions

Cream butter and confectioners' sugar until light and fluffy. Beat in melted chocolate and 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.
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.
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. Yield: about 2-1/2 dozen.
Originally published as Double-Dipped Shortbread Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 137 calories, 8g fat (5g saturated fat), 14mg cholesterol, 47mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 3/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking cocoa
  • 1/8 teaspoon salt
  • 3 ounces semisweet chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 4 ounces white baking chocolate, chopped
  1. Cream butter and confectioners' sugar until light and fluffy. Beat in melted chocolate and 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.
  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.
  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. Yield: about 2-1/2 dozen.
Originally published as Double-Dipped Shortbread Cookies in Cookies & Candies Bookazine 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDouble-Dipped Shortbread Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review