Chocolate Cookies Desserts

Chocolate Dipped Shortbread Cookies

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I had a shortbread cookie with my lunch at work one day last week, and I have been able to think of nothing but shortbread cookies ever since. Shortbread cookies are my absolute favourite because they are mostly just butter so they melt in your mouth. It’s a little bit too early to get started on the holiday baking though so I thought I would try something a little bit different with my usual shortbread recipe. My mom and I make shortbread cookies every year around Christmas, and our typical cookie is  rolled out very thin and cut into cute holiday shapes.

I changed it up a little bit this time by cutting out thicker rectangles from the same shortbread recipe and adding a little quilting pattern. I finished them off by dipping them in some melted semi-sweet chocolate, and the result is a really addicting little cookie. I could sit and eat these things like popcorn all day long, and they were less of a hassle than usual because you don’t run into issues with cookies breaking or sticking when the dough is rolled out so thick. These would make perfect gifts because they look adorable and taste delicious, but they are super easy to make.

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Chocolate Dipped Shortbread Cookies
1 lb butter
1 cup packed brown sugar
1 cup rice flour
3 cups all-purpose flour
1 teaspoon vanilla
1 bag semi-sweet chocolate chips

Preheat oven to 300 degrees F.

Cream together the butter and sugar until smooth.

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Add the flour and vanilla and mix until a dough forms. 

Roll the dough out to about 1/4″ thickness (or however thick you like) and form a rectangle.

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I did not do any measuring or anything but just free-handed the rectangle shapes so they are not perfectly uniform. Cut into little rectangles, whatever size you like.

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Make the quilted pattern on the cookies by using a knife or other tool to make criss-cross cuts.

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Bake at 300 degrees F. for 20 – 25 minutes or until golden brown.

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Dip cooled cookies in melted semi-sweet chocolate.

Chocolate Dipped Shortbread Cookies
Total time: 
Serves: 60
 
Ingredients
  • 1 lb butter
  • 1 cup packed brown sugar
  • 1 cup rice flour
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla
  • 1 bag semi-sweet chocolate chips
Instructions
  1. Preheat oven to 300 degrees F.
  2. Cream together the butter and sugar until smooth.
  3. Add the flour and vanilla and mix until a dough forms.
  4. Roll the dough out to about ¼" thickness (or however thick you like) and form a rectangle.
  5. I did not do any measuring or anything but just free-handed the rectangle shapes so they are not perfectly uniform. Cut into little rectangles, whatever size you like.
  6. Make the quilted pattern on the cookies by using a knife or other tool to make criss-cross cuts.
  7. Bake at 300 degrees F. for 20 - 25 minutes or until golden brown.
  8. Dip cooled cookies in melted semi-sweet chocolate.

 

Comments (1)

  • They look great. Two of my favorite things…shortbread and dark chocolate ! Yum ! Can’t wait to bake them. Thanks for posting your recipe.

    Reply

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