Chocolate dipped shortbread cookies combine our favorite minimalist cookie with one of our favorite ingredients in the world- chocolate!
Ingredients
Shortbread Cookies
1cup(2 sticks) butter
3/4cuppowdered sugar
1 3/4cupall-purpose flour
Chocolate and Toppings
6ouncessemisweet chocolate*
1/3cuppistachios, finely chopped
1/3cupcrushed candy cane pieces
flake sea salt (optional)
Instructions
Shortbread Cookies
Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
In a stand mixer cream the butter and sugar together until smooth. Add the flour and mix until combined and you can no longer distinguish the flour from the cookie dough. Dough will be crumbly.
Pour cookie dough onto a floured surface and form the dough into a disc. Flour the top of the dough and a rolling pin, and roll dough out until 1/4-1/2" thick. Use a 2" biscuit/cookie cutter to cut out cookies and place on parchment-lined cookie sheets. If your cookie dough sticks to the surface, use a metal spatula to carefully release them. Cookies should be at least 1 inch apart.
Chill cookies for 20-30 minutes in fridge, then bake for 10-12 minutes. Cookies are done when you can smell them and they are barely developing a golden brown color on the bottom. Allow cookies to completely cool.
Chocolate and Toppings
Melt chocolate in the microwave for one minute, and then in 30-second increments, stirring the chocolate between each increment until completely melted. Dip half of each cookie in the chocolate, place back on the parchment paper, and sprinkle with pistachios, candy cane, or flake salt. Let the chocolate set at room temperature or to expedite the process refrigerate for 20-30 minutes.
Notes
*We used semisweet Guittard wafers for this recipe but you may use baking chocolate or even chocolate chips if needed.