Chocolate Dipped Shortbread Cookies
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:
- Preheat oven to 300 degrees F.
- Cream together the butter and sugar until smooth.
- Add the flour and vanilla and mix until a dough forms. It will be crumbly and is easiest to form a dough with your hands once everything has been mixed.
- Divide the dough into 3 equal pieces, flatten into discs and wrap in plastic. Chill for at least 1 hour or up to a week before rolling out.
- Roll the dough out to about 1/4" thickness (or however thick you like) and form a rectangle.
- 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.
- Make the quilted pattern on the cookies by using a knife or other tool to make criss-cross cuts.
- Bake at 300 degrees F. for 20 minutes or until golden brown.
- Dip cooled cookies in melted semi-sweet chocolate, let any excess drip off and lay out on wax or parchment paper to set.