Chocolate-Dipped Shortbread Cookies

Chocolate Covered Shortbread

What You’ll Need:

Shortbread Cookie

3 cups all-purpose flour

¾ cup granulated sugar

1½ cups salted cold butter, cut into small pieces. (I use a good quality butter since it’s the main ingredient here)

Chocolate Glaze

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

1 tablespoons heavy cream

2 tablespoons strong coffee

2 teaspoons pure vanilla extract.

Preheat oven to 325

I use a 13″ X 9″ glass pan, ungreased

In a large bowl, mix flour and sugar. Using a paddle attachment, add cold butter pieces and work them into the flour-sugar mixture until well combined and forms clumps. Press mixture lightly and evenly into pan with your fingers.  Bake for 50 minutes, or until golden brown in center and on edges.  Cut into squares while still warm or they will break when cooled.

While Cookies are cooling make the chocolate dipping sauce.  In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk, coffee and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk or coffee to make this a dippable glaze, add a bit more.

Dip ½ or the whole cookie into the chocolate glaze to coat, letting the excess drip off. Set on your tray and let rest to harden slightly.

Shortbread 3

I love these cookies. They’re good, real good. I think you’ll love them too!

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8 thoughts on “Chocolate-Dipped Shortbread Cookies

  1. Georgie that looks so delicious! Now you have given me the idea of baking this with a coconut glaze. I love shortbread cookies.. Do you think that by using raw cane sugar it would change way too much the lovely texture of a classic shortbread cookie? I’ve been baking these days with honey or this sugar.

    Thanks for sharing this recipe!

    1. Hi JC,

      Thanks for stopping by. Yes, you can use raw sugar. Though, it changes the texture to a more denser cookie, much like a Scottish Shortbread cookie. Give it a try and please let me know how tasty they are.

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