Chocolate Dipped Shortbread Cookies

Happy New Year!  With all of the holiday craze, I seemed to have neglected my blog a bit.  However I came across the most amazing shortbread recipe that I just had to share.  But really, it’s that good!  There’s just something about the simplicity of buttery shortbread dipped in chocolate paired with a cup of coffee that sends me into a tizzy. 

The recipe makes about 20-24 cookies, but I tend to freeze half of the dough since I would over-indulge and most likely eat all 20 of them by myself.  I know, it’s scary!  Follow along with the super simple steps below.

Basic Shortbread Cookies

1 ½ cups (3 sticks) unsalted butter, at room temperature

1 cup sugar

1 tsp pure vanilla extract

3 ½ cups all-purpose flour

¼ tsp salt

½ cup semisweet chocolate chips

Step 1: In a large bowl, using an electric mixer, beat butter and sugar until well combined.  Add vanilla.

Step 2: In a medium bowl, mix together the flour and salt.

Step 3: Begin adding flour mixture to the butter mixture on low speed until the dough starts to come together.  Feel free to use your hands to combine dough if chunks are forming.

Step 4: Shape the dough into a flat disk, wrap in plastic and chill for 30 minutes.

Step 5: Roll the dough ½-inch thick and cut into desired shapes.  I use a water glass upside down to create a nice circle shape.  Place shortbread cookies on a baking sheet lined with parchment paper.  In a 350 degree over bake cookies for 20-25 minutes or until the edges just begin to brown.

Step 6: Place chocolate chips in a microwave safe bowl and heat until melted.  Take your cooled shortbread and dip or spread the melted chocolate onto half of your cookie and repeat.

***Thank you Ina Garten for this spectacular shortbread cookie recipe.

Do you have any other ideas for enhancing shortbread cookies?