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.
Connect with Chocolate Chocolate and More!
- 1/2 cup butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 6-8 ounces chocolate almond bark or candy melts*
- In a mixing bowl, beat butter until light and fluffy. Add in powdered sugar and beat again until pale. Add in vanilla extract, beat one more time.
- Combine flour and salt. Slowly add flour to butter mixture, beating on low speed, until completely incorporated.
- Dived dough in 2 wrap in plastic wrap, shaping into a disck. Chill for at least 1 hour, until firm.
- On a floured surface, roll out one disk at a time to 1/4 inch thickness. Cut into desired shapes with a cookie cutter (or use a knfe and cut into sticks 1 inch wide and 2-3 inches long.)
- Place cut cookies on a parchment lined baking sheet. Place baking sheet in the refrigerator for 10 minutes to re-chill dough. Bake in a preheated 325 degree oven for 12-15 minutes, until firm. Let cookies rest on baking sheet for 10 minutes before removing to racks to cool completely. Repeat with second disk of dough.
- Once cookies are competely cooled, melt chocolate according to package directions. Dip 1/4 of cookie into melted chocolate and carefully tap off excess. Dip chocolate coated cookie in sprinkles or use fingers to sprinkle sprinkles over cookie. Set on wax paper until chocolate hardens, Store in an airtight container.
You can use sweetened baking chocolate or chocolate chips instead of the chocolate almond bark but the chocolate will stay "soft" instead of hard like a candy bar.
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