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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chocolate Dipped Brown Sugar Shortbread Cookies Recipe

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This recipe for Chocolate Dipped Brown Sugar Shortbread Cookies is from The Lantis/Wolfe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Unsalted Butter
1/2 c. Packed Brown Sugar
1/2 tsp. Salt
2 1/4 c. Flour
1 c. Cacao Bittersweet Chocolate Baking Chips (Ghiradelli)
2 tsps. Shortening
Directions:
Directions:
Preheat oven to 350º

In a large bowl, beat butter on medium to high speed for 30 seconds.

Beat in brown sugar and salt, scraping the bowl occasionally.

Beat in as much of the flour as you can with the mixer. Spoon in the rest of the flour if needed.

Use your hands to bring dough together into a ball.

Pat or roll dough into a 12x8-inch rectangle (about 1/4 inch thick) on an ungreased baking sheet.

Cut the 8 inch side of the dough into eight 1-inch strips (do not separate strips).

Cut each strip lengthwise into six 2-inch sections (do not separate rectangles).

After cutting, there should be 48 rectangles measuring 1x2-inches.

Bake for 20 to 25 minutes until cookies are lightly browned and crisp.

Cool on cookie sheet on a wire rack.

In a small microwave-safe bowl, combine Chocolate Chips and shortening.

Microwave on medium power (50 percent) for 1 minute. Remove and stir.

If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.

Stir until smooth.

Dip cookies in melted chocolate; let excess drip back into the bowl.

Placed dipped cookies on waxed paper; let stand until set.
Personal Notes:
Personal Notes:
Christmas Cookies 2013

 

 

 

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