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Double-Dipped Shortbread Cookies


  • 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.

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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