Chocolate-Dipped Shortbread Cookies
These are my favorites, the ones I have to make each holiday. They’re also the ones I grab from the cookie tray and devour every time I walk by while ignoring all the rest. They’re another dry cookie, not too sweet, and the combination of chocolate, nuts and buttery cookie is irresistible. Roll into logs as pictured, or use any kind of small cookie cutter (heart-shaped, diamond, round). — Barbara Ellis Ingredients 2 cups flour 1 cup butter, softened ½ cup confectioner’s sugar 1 teaspoon vanilla 1 cup semi-sweet chocolate chips 1 tablespoon vegetable shortening ¾ cup finely chopped nuts (pecans or walnuts, optional) Directions
Combine flour, butter, sugar and vanilla; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets; shape into logs or press into circles using the bottom of a glass dipped in flour. Bake 8-10 minutes at 350 degrees (do NOT overbake). Cool on baking sheet 3 to 5 minutes, then transfer to wire rack until completely cool. Melt chocolate chips and shortening. Dip one end of each cookie into melted chocolate, then roll in nuts. Chill until firm.
Chocolate-Dipped Shortbread Cookies, made by Barbara Ellis.