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Chocolate-Covered Shortbread Recipe

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This recipe for Chocolate-Covered Shortbread, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Dupree Surratt
Added: Wednesday, January 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
24 two-inch shortbread cookies
1 1/4 lbs. white chocolate, melted
1/2 c. shelled pistachios, chopped and toasted
1/2 c. dried cranberries

Directions:
Directions:
Line a baking sheet with parchment paper. Dip the cookies, one at a time, into the melted chocolate and place on baking sheet. Let sit until slightly set, about 5 minutes. Sprinkle with the pistachios and cranberries and let stand at room temperature until the chocolate hardens completely, about 20 minutes.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If your kitchen is too warm and the chocolate does not set, chill the dipped cookies in the freezer for 4 minutes.

 

 

 

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