From the Chronicle Kitchen: Very Merry Cookie Party
Makes 16 wedges
Chocolate chips melt faster than bar chocolate and firm up nicely as a coating, but you can also use a top-quality bittersweet chocolate. You will need 6 ounces; chop it before melting.
Cookie Exchange Tip
Play up the Scottish origin of these treats by decorating the tray with ribbons in red-and-green plaid.
© 2021 Virginia Van Vynckt / Chronicle Books · Reproduced with permission.
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Preheat the oven to 325°F. Line two 8-inch square baking pans with aluminum foil, letting it slightly overhang 2 sides of the pan. (These “handles” will make it easier to lift the shortbread sheet from the pan.)
In a large bowl, with an electric mixer, beat together the butter, sugar, and vanilla on medium speed until light and creamy, about 2 minutes. On low speed, gradually beat in the flour and cocoa just until mixed. The dough will be stiff.
Divide the dough in half. Press each half evenly into the bottom of a prepared pan. With a small, sharp knife, lightly score each shortbread sheet into 8 even wedges, being careful not to cut through the dough completely.
Bake on the top rack of the oven until firm to the touch, about 20 minutes. Let cool completely in the pans on wire racks.
Retrace the scored lines in both pans with the knife. Grasp the foil on 2 sides and lift carefully to remove the shortbread sheet from each pan. Break gently into wedges.
Place the chocolate chips in a microwave-safe bowl or in the top of a double boiler. Microwave at 80 percent power or heat over (not touching) barely simmering water, stirring occasionally, until melted and smooth. Let cool slightly.
Dip one pointed end of each cooled shortbread wedge in the melted chocolate and set on a wire rack. Let stand until the chocolate sets.