![]() You may need to do this for longer, depending on your microwave. Melt on half power for 1 minute, checking every 20 seconds to stir. I actually used a coffee cup to keep the mess contained. I’m a total cheater, I use the microwave, not a double boiler for quick and easy dipping. Then transfer to a cooling rack while you prep your chocolate. Then they bake for a short 8-10 minutes in a 350☏ oven.Ĭool them on the baking sheet for 3 to 4 minutes, just long enough so they won’t break apart when you try to move them. I chose to roll out the dough and cut it to create even(ish) cookie sticks. Once you have a dough that’s clinging together, you can roll it out. I ALWAYS recommend doing this part by hand to keep the texture of the cookies light and perfect. Next goes the espresso powder, flour, and salt. (Do not refrigerate.Simply cream the butter and sugar until it’s combined, but not too fluffy, a few minutes at most on medium speed. Store in airtight container at room temperature. Let stand until chocolate is set, about 1 hour. Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet.Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. To decorate: Line baking sheet with clean parchment or wax paper.Cool on pans 5 minutes, then transfer to racks and cool completely. Bake until edges are golden, about 15 minutes. Prick each cookie several times with tines of fork, then chill 10 minutes.Transfer cookies to baking sheets, spacing 1½ inches apart. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. On lightly floured work surface, roll out 1 piece dough to ¼-inch-thick rectangle.Divide dough in half and shape into 2 disks. ![]() Add flour and mix at low speed until combined. In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth.Line 2 large cookie sheets with parchment paper. Arrange racks in upper and lower thirds of oven and preheat to 325☏.You can find the recipe here on Epicurious and I’m posting below too! What I like about the chocolate dipped ones is that you get dark, rich chocolate yumminess and then finish off with the simple goodness of the plain cookie. I dipped one snowflake and all of the rectangle cut cookies when my good chocolate ran out, and then you know what I did? I ate some without dipping and I was ok with that because the delicate shortbread is delicious all on it’s own. This is one of the easiest shortbread recipes ever and I bet you have all the ingredients right in your kitchen! I did, except I didn’t have enough quality chocolate for dipping, sad me. When I received an invitation to enter an Epicurious Holiday Cookie Contest and saw that Chocolate-Dipped Shortbread Cookies were one of the recipes to choose from it was a complete no-brainer for me. I admit, back then I liked them a lot too! THEN I discovered I could bake my own shortbread cookies and have never looked back at a store bought package of shortbread cookies! My Dad liked them a lot so we had them around often. Remember Lorna Doones? Maybe you still buy them and dunk them in a glass of milk? When I was a kid we ate our share of those packaged cookies, always with a glass of ice-cold milk. I find them to be one of the easiest cookies to make and I love the simple ingredients. I love cookies! Shortbread cookies are at the top of my favorites list.
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