Chocolate-Dipped Shortbread Cookies
This is has been my go-to Christmas cookie recipe for years! I have no idea why I haven’t posted it sooner. I’ve made the cookies extra festive with the addition of the melted chocolate.
Makes about 36 (depending on the size of your cookie cutter)
1 cup all-purpose flour (I used white… but it’s Christmas!)
1/2 cup Corn Starch
1/2 cup icing sugar
3/4 cup (unsalted) butter, softened
1 Cup semi-sweet chocolate chips
2 tsp canola oil
Preheat your oven to 300.
Combine the flour, cornstarch and icing sugar in a large mixing bowl and then mix in the butter, mix all ingredients by hand.
This may look dry at first but just keep mixing until dough forms (about 5 minutes – don’t add anything else!).
Refrigerate the dough for 30 minutes if it’s too soft to work with.
Roll out the dough on a slightly floured counter with a slightly floured rolling pin until it’s a ¼ inch thick.
Cut out the cookies using a cookie cutter or roll into golf ball sized ball and flatten with a fork.
Bake for 15 – 18 minutes; you want them cooked with no colour though.
Leave the cookies to cool on the baking sheet.
Meanwhile prepare the chocolate; Bring some water to a boil and then drop it to a simmer.
Place the chocolate chips and oil in a bowl (large enough to sit on top of the simmering water – not in the water) and place over the simmering water (makeshift double boiler);mix until combined.
Once the cookies are cooled, dip them into the melted chocolate; this is important otherwise they will fall apart from the weight (trust me).
If you have some chocolate leftover, try dipping pretzels in it and just lay them on parchment/wax paper to cool… yum!
- Feel free to switch up the type of chocolate chips you use.
- If you’re feeling extra festive you can sprinkle sprinkles on the cookies while the chocolate is still wet.
- T-minus 15 days!!!