Chocolate-Dipped Shortbread Cookies

These chocolate-dipped shortbread cookies are butttery, melt-in-your-mouth morsels of deliciousness. Perfect for your Christmas cookie tray or whenever you need a classic, easy shortbread recipe.

Course Dessert

Cuisine American

Keyword Shortbread

Prep Time 30

Cook Time 14

Cooling 30

Total Time 1 15

Servings cookies

Calories 177kcal

Author Fiona Dowling

Ingredients

1 ½ cups unsalted butter (3 sticks) - softened but not melted
¾ cup sugar
3 cups all-purpose flour
½ cup cornstarch
12 oz chocolate, finely chopped milk, dark or semi-sweet - I use 4 oz milk chocolate and 8 oz 50% dark chocolate
¼ teaspoon vegetable oil
holiday sprinkles optional

US Customary - Metric

Instructions

Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper.
In a large bowl beat together the butter and sugar until fluffy.
In a separate bowl - sift together the cornstarch and flour.
Beat the flour mixture into the butter mixture about ½ at a time until all the flour is incorporated. If the dough feels sticky, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Form the dough into balls about 2 teaspoons in size (about the size of a ping pong ball) and place 2 inches apart on the lined cookie sheet.
Bake 1 sheet at a time for 12-15 minutes or until the tops look set.
Remove from the oven and cool completely.
Place the chopped chocolate in a large, heat-proof bowl.
Microwave on medium power for 45 -second intervals, stirring between each interval until melted. Stir in the vegetable oil.
Dip ½ of each cookie in the melted chocolate (or simply spread the chocolate on half of each cookie with a knife or the back of a spoon, and optionally add a few sprinkles on top of each cookie.

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