Chocolate Dipped Shortbread Cookies-a simple buttery cookie, dipped in chocolate and sprinkles
I adore shortbread cookies. So simple. Just 5 ingredients. It’s really easy to make.
That said, I really don’t like making it.
It’s not preparing the dough, or waiting for it to chill. It’s cutting it out into pretty shapes. Then you have to reroll the scraps, sometimes having to rechill the dough. It’s just more work.
I like to keep it simple. It’s why I make square biscuits. Use a knife. Cut and done. No scraps, no second roll.
So, I cut them into sticks. I sometimes have to do a little trimming on the ends but that’s it.
And yes, I get flour all over the place. Don’t judge. It all cleans up easy. Especially if you have a bench scraper. It’s one of my favorite tools.
Once baked, they don’t look like much. I didn’t even cut them evenly.
That’s where the chocolate comes in. Not only does dipping these shortbread cookies in chocolate make them taste delicious, it also makes them pretty. Be careful “dragging” your cookies through the chocolate. Just dip them, down and back up. Otherwise they might break in half and you’ll have to go fishing for the part left in the chocolate. (Notice the 2 cookies completely covered except for the fingerprint.)
Clean out your sprinkle cabinet. You can use whatever you have, match the color to fit a holiday or special event. Let the chocolate harden and…tada, gorgeous cookies, ready for any occassion.
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Even the mishappen cookies look good with chocolate and sprinkles.
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