Name: Double-Dipped Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Double-Dipped Shortbread Cookies

1. 3/4 cup butter, softened -

2. 1-1/2 cups confectioners' sugar -

3. 3 ounces semisweet chocolate, melted and cooled -

4. 1 teaspoon vanilla extract -

5. 1-1/2 cups all-purpose flour -

6. 2 teaspoons baking cocoa -

7. 1/8 teaspoon salt -

8. 3 ounces semisweet chocolate, chopped -

9. 1/4 cup heavy whipping cream -

10. 4 ounces white baking chocolate, chopped -

How to cook deliciously - Double-Dipped Shortbread Cookies

1. Stage

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.

2. Stage

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. Stage

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.