Chocolate-Dipped Shortbread Fingers |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Found this gem in a web-search for a shortbread cookie. Ingredients:
1/2 lb butter (unsalted and softened) |
1/3 cup granulated sugar |
1/3 cup brown sugar (packed) |
1 pinch salt |
1/2 teaspoon vanilla extract |
2 cups flour |
2 3/4 cups mini chocolate chips |
1 tablespoon vegetable oil |
Directions:
1. Preheat oven to 325°F
2. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
3. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
4. Transfer dough to an ungreased 13-by-9-inch baking pan.
5. Press dough evenly on bottom of pan with your fingers.
6. Bake until golden brown, about 35 minutes; do not underbake.
7. Let cool for 5 minutes.
8. Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
9. Let cool in pan.
10. Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
11. Dip half of each cookie into chocolate; place on wax paper.
12. Let stand until chocolate is set.
13. (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).
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