Chocolate Dipped Shortbread Recipes

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CHOCOLATE-DIPPED SHORTBREAD COOKIES

Party time! Rich and buttery cookies are dipped for an extra treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 6



Chocolate-Dipped Shortbread Cookies image

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  • Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
  • Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons shortening

CHOCOLATE-DIPPED SHORTBREAD

Provided by Tracey Seaman

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen cookies

Number Of Ingredients 6



Chocolate-Dipped Shortbread image

Steps:

  • Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
  • In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
  • On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
  • Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
  • To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
  • Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)

2 sticks (1/2 pound) unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
8 ounces high-quality semisweet chocolate, finely chopped

CHOCOLATE DIPPED SHORTBREAD COOKIES

Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.

Provided by Miss Erin C.

Categories     Dessert

Time 50m

Yield 3 dozen, 24-36 serving(s)

Number Of Ingredients 5



Chocolate Dipped Shortbread Cookies image

Steps:

  • Cream butter and sugar, add flour and vanilla.
  • Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
  • Use the tines of a fork to flatten cookies.
  • Bake at 350°F for 12-15 minutes.
  • Remove from baking sheet, cool 10-15 minutes.
  • Dip half of each cookie into melted chocolate.
  • Chill to set chocolate.

Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4

1 cup butter
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, melted

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 30 to 36 cookies

Number Of Ingredients 8



Chocolate-Dipped Brown Sugar Shortbread image

Steps:

  • Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
  • Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
  • Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
  • For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
  • Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup milk chocolate morsels, such as Hershey's (6 ounces)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup toasted pecans, minced and lightly salted

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 1 dozen

Number Of Ingredients 9



Chocolate Dipped Hazelnut Shortbread image

Steps:

  • Preheat oven to 350 degrees F.
  • Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
  • Lower oven to 325 degrees F.
  • Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
  • Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
  • Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
  • In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 1 dozen

Number Of Ingredients 9



Chocolate Dipped Hazelnut Shortbread image

Steps:

  • Preheat oven to 350 degrees F.
  • Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
  • Lower oven to 325 degrees F.
  • Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
  • Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
  • Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
  • In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

CHOCOLATE-DIPPED SHORTBREAD

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0



Chocolate-Dipped Shortbread image

Steps:

  • Make Classic Shortbread dough. Slice into strips, then dip in melted bittersweet chocolate and sprinkle with coarse sea salt.

SHORTBREAD COOKIES

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6



Shortbread Cookies image

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

CHOCOLATE DIPPED SHORTBREAD

Given to me by a girlfriend but all we know is it came from a TV cooking show in Australia, she wrote the recipe down and it was delcious.

Provided by ImPat

Categories     < 30 Mins

Time 30m

Yield 16-20 cookies/biscuits, 8 serving(s)

Number Of Ingredients 6



Chocolate Dipped Shortbread image

Steps:

  • Preheat oven to 170C (fan forced) about 185/190C for conventional.
  • Cream butter and caster sugar together until fluffy.
  • Toss in the flour, baking powder and vanilla essence and mix till combined.
  • Place spoonfulls of mixture onto a lined baking tray and lightly press with a fork to flatten a little if you like.
  • Bake in oven fir 15 to 20 minutes (my friend set hers for 12 minutes and kept a check from then - her oven tends to be hot - and reconed they were perfect at 16 to 18 minutes - won't disagree with her on that).
  • Allow to cool and then drizzle over with the melted chocolate of choice.

250 g unsalted butter
1/4 cup caster sugar
2 cups flour (lain or all purpose)
1/2 teaspoon baking powder
1/4 teaspoon vanilla essence
100 g chocolate (white, dark or milk or a bit of each melted)

EASY DOUBLE-DIPPED CHOCOLATE AND NUT SHORTBREAD LOGS

These are cookies shaped in a small log and dipped in chocolate then nuts on both ends..they are SO easy to make and absolutely OUT OF THIS WORLD! You can just dip one end of the cookie in chocolate and nuts if desired, you will only need 1 cup of chocolate chips with 1 tablespoon shortening for only one side. If you are using salted butter, then omit the pinch of salt. These are a must for your holiday baking tray, you will love these, I promise! Cooking time is only estimated depending on the size of logs.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 35-40 serving(s)

Number Of Ingredients 8



Easy Double-Dipped Chocolate and Nut Shortbread Logs image

Steps:

  • Set oven to 325°.
  • Lightly grease cookie/baking sheets.
  • In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
  • Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
  • Stir in 1 cup mini chocolate chips.
  • Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
  • Place on cookie sheets about 1-1/2-inches apart.
  • Bake for about 10-14 minutes or until the logs are firm.
  • Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
  • In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
  • Dip one end in the chocolate then into the chopped nuts.
  • Holding the cookie in the middle, repeat with the other end of the cookie.
  • Place on waxed paper to set.

Nutrition Facts : Calories 195.2, Fat 14.3, SaturatedFat 6.5, Cholesterol 13.9, Sodium 7.1, Carbohydrate 17.3, Fiber 1.5, Sugar 9.9, Protein 2.3

1 cup unsalted butter (no subs! or use salted butter, omitting the pinch of salt)
1/2 cup icing sugar
3/4 teaspoon vanilla
2 cups all-purpose flour
1 pinch salt
3 cups miniature semisweet chocolate chips
2 tablespoons Crisco shortening
1 3/4 cups walnuts, finely chopped

CHOCOLATE-DIPPED SHORTBREAD FINGERS

Make and share this Chocolate-Dipped Shortbread Fingers recipe from Food.com.

Provided by SweetSueAl

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8



Chocolate-Dipped Shortbread Fingers image

Steps:

  • Preheat oven to 325°F
  • Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
  • Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
  • Transfer dough to an ungreased 13-by-9-inch baking pan.
  • Press dough evenly on bottom of pan with your fingers.
  • Bake until golden brown, about 35 minutes; do not underbake.
  • Let cool for 5 minutes.
  • Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
  • Let cool in pan.
  • Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
  • Dip half of each cookie into chocolate; place on wax paper.
  • Let stand until chocolate is set.
  • (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).

Nutrition Facts : Calories 684.6, Fat 42.9, SaturatedFat 25.4, Cholesterol 61, Sodium 193.6, Carbohydrate 78.7, Fiber 4.3, Sugar 49.7, Protein 6

1/2 lb butter (unsalted and softened)
1/3 cup granulated sugar
1/3 cup brown sugar (packed)
1 pinch salt
1/2 teaspoon vanilla extract
2 cups flour
2 3/4 cups mini chocolate chips
1 tablespoon vegetable oil

DOUBLE CHOCOLATE SHORTBREAD FINGERS

Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat

Provided by Chelsie Collins

Categories     Afternoon tea, Snack, Treat

Time 25m

Yield Makes 14-16

Number Of Ingredients 8



Double chocolate shortbread fingers image

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
  • Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
  • Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
  • Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.

Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

200g slightly salted butter , softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
50g milk chocolate , broken into chunks
50g white chocolate , broken into chunks

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Make and share this Chocolate-Dipped Shortbread Cookies recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 18m

Yield 36 cookies

Number Of Ingredients 7



Chocolate-Dipped Shortbread Cookies image

Steps:

  • In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
  • On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
  • Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
  • Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.
  • Serve.

1 cup unsalted butter
3/4 cup confectioners' sugar, sifted
1 teaspoon vanilla
2 cups flour, plus more for work surface
1/2 teaspoon salt
3 ounces . semisweet chocolate or 3 ounces bittersweet chocolate, finely chopped
1 teaspoon canola oil or 1 teaspoon pure vegetable shortening

CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES

Categories     Chocolate     Dessert     Bake     Winter     Hazelnut     Gourmet

Yield Makes 32 cookies

Number Of Ingredients 6



Chocolate-Dipped Hazelnut Shortbread Wedges image

Steps:

  • Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
  • In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

1 1/4 cups hazelnuts with skins (about 6 ounces), toasted
1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
4 ounces fine-quality bittersweet or semisweet (not unsweetened) chocolate
1 tablespoon vegetable shortening

DOUBLE-DIPPED SHORTBREAD COOKIES

What could be better than shortbread biscuits? Shortbread double-dipped in milk and white chocolate! They're sure to go down a storm with family and friends

Provided by Lulu Grimes

Categories     Afternoon tea, Treat

Time 50m

Yield Makes 15

Number Of Ingredients 7



Double-dipped shortbread cookies image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Beat the butter with the icing sugar using an electric whisk until the mixture is light and fluffy. Beat in the vanilla and flour (the mixture will stiffen and look like crumble as the flour is added). Add the milk and keep beating until the mixture softens and sticks together (add some more milk if needed).
  • Scoop the dough into a piping bag fitted with a large star nozzle and pipe swirled rings onto a baking sheet lined with baking parchment. If the mixture is too stiff to pipe easily, you can roll the dough into balls and put them on the sheet instead. The cookies will spread as they cook so don't worry if there's a small gap in the centre of the piped swirls, but ensure there is enough space between each cookie so they don't stick together as they cook. Bake for 15 mins, or until lightly golden, then transfer to a wire rack to cool.
  • Put the white and milk chocolate in separate bowls and microwave each in 20-second bursts until melted. Dip the cookies into each chocolate, milk at one end and white on the other, then let any excess drip off before returning them to the rack to set. Will keep in an airtight tin for up to four days.

Nutrition Facts : Calories 224 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

200g salted butter , softened
100g icing sugar
1 tsp vanilla extract
250g plain flour
1 tbsp milk , plus extra if needed
50g white chocolate , chopped
50g milk chocolate , chopped

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From celiac.ca


CHOCOLATE DIPPED SHORTBREAD COOKIES - PERSNICKETY PLATES
Chocolate Dipped Shortbread Cookies are a simple, from-scratch, shortbread cookie dipped in dark chocolate that’s perfect for dunking in milk, coffee, hot chocolate…Santa won’t be disappointed with these shortbread Christmas cookies!. Click HERE to save recipe to Pinterest. I didn’t realize how much I like shortbread until I realized I’ve shared quite a few …
From persnicketyplates.com


CHOCOLATE-DIPPED SHORTBREAD - CANADIAN LIVING
Heat to 300°F (150°C). In mixing bowl, whisk flour with cornstarch. In large mixing bowl and using wooden spoon, beat butter with sugar until fluffy. Stir in vanilla. Stir in flour mixture, half at a time, to make smooth dough with no streaks. On lightly floured work surface and using hands, roll dough into two 9-inch (23 cm) logs; cut each ...
From canadianliving.com


CHOCOLATE DIPPED CRANBERRY SHORTBREAD WITH PISTACHIOS ...
In the bowl of an electric mixer, beat the butter, sugar, and salt together on medium high speed for 3-4 minutes, scraping down the bowl every minute or so. The mixture should be creamy and light in color. Add the flour and blend until a soft dough forms. With the mixer on low speed, beat in the cranberries, orange zest, and orange juice.
From neighborfoodblog.com


CHOCOLATE DIPPED SHORTBREAD COOKIES - SAVOR THE BEST
Chocolate-dipped shortbread cookies are buttery and crisp, with a light layer of rich chocolate that adds a special touch to this classic cookie. With only five ingredients required, a prep time of 15 minutes, and no cookie cutters necessary, there’s really no reason to not make these easy shortbread cookies right away!
From savorthebest.com


CHOCOLATE DIPPED CHOCOLATE CHIP SHORTBREAD COOKIE DUNKERS ...
These Chocolate Dipped Chocolate Chip Shortbread Cookie Dunkers are made in the Food Processor with only 7 ingredients (including salt)! You will not have to worry about room temperature ingredients or cookies that spread once baked, because you will use cold butter in this recipe and chill the cookies prior to baking. These shortbread cookies are awesome for …
From adrizzleofdelicious.com


ROBINHOOD | CHOCOLATE DIPPED SHORTBREAD BLISS
Preheat oven to 325ºF (160ºC). Line baking sheets with parchment paper. Cookies: Cream butter, sugar and vanilla in a large mixing bowl, 1 to 2 minutes.Add flour and cocoa and mix on low speed, scraping the bowl frequently, until dough comes together.
From robinhood.ca


CHOCOLATE DIPPED SHORTBREAD - FOODIVORE-REAL FOOD. REAL LIFE.
Chocolate Dipped Shortbread (..I did post this shortbread recipe already, but have tried this as a NEW way to enjoy–Yum, I think these are my new favourite!!!!) Lovely Shortbread Cookies 1lb Butter (not margarine or any substitute) 1/2 cup corn starch 1 cup icing sugar 3 cups flour. Soften butter and beat in large bowl. Mix flour, cornstarch ...
From foodivore.net


CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES - SIMPLE SEASONAL
After the dough has hardened in the freezer, preheat your oven to 350ºF. Cut the dough out of the plastic wrap and cut in ⅛ inch think slices. Place on a cookie sheet covered with parchment and bake for 11-13 minutes or until the cookies begin to turn golden brown. Allow the cookies 20 minutes to cool.
From simpleseasonal.com


SHORTBREAD|CHOCOLATE DIPPED FINGERS - ROBINHOOD
Preheat oven to 350°F (180°F). Line baking sheets with parchment paper. Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes. Combine flour and corn starch in a separate medium bowl.
From robinhood.ca


CHOCOLATE-DIPPED SHORTBREAD - ACPEO
Chocolate Dipped Shortbread (Rachel Johnson) Rachel Johnson, www.stupidgoodrachel.com Chocolate-Dipped Shortbread This classic recipe pairs a rich cookie with a semisweet chocolate. MAKES: 1 DOZEN COOKIES TOTAL TIME: 1 HOUR 1 1/2 cups unsalted butter (3 sticks), at room temperature 1 cup sugar 1 teaspoon vanilla extract 3 …
From acpeo.com


CHOCOLATE-DIPPED ALMOND SHORTBREAD RECIPE | MYRECIPES
Put 1/2 of chocolate in a microwave-safe bowl and microwave on high for 30 seconds; stir. Continue to heat and stir in 15-second increments until chocolate has melted. Add remaining chocolate and allow it to sit at room temperature, stirring occasionally, until completely smooth. Dip 1/2 of each cookie in chocolate. Sprinkle with reserved chopped almonds and place on …
From myrecipes.com


KAYAK COOLKIES - CHOCOLATE DIPPED ALMOND SHORTBREAD ...
Kayak coolkies - Chocolate dipped almond shortbread. Serving Size : 2 cookies. 190 Cal. 45% 22g Carbs. 51% 11g Fat. 4% 2g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,810 cal. 190 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 56g. 11 / 67g left. Sodium 2,300g--/ 2,300g …
From sync.myfitnesspal.com


CHOCOLATE TOFFEE DIPPED SHORTBREAD BARS - FOOD AND WINE
Directions. Line a baking sheet with wax paper. In a microwave-safe bowl, heat the chocolate at high power in 45-second bursts, until nearly melted; …
From foodandwine.com


OUR FAVORITE CHOCOLATE-DIPPED TREATS - MYRECIPES
Anything tastes good covered in chocolate, right? This collection of awesome chocolate-dipped confections is enough to satisfy anyone's chocolate craving. These treats easily become great food gifts to bring to neighbors, parties, and teachers. Elevate the great flavors of fruits like strawberries and apricots or simple snacks like pretzel sticks and cookies …
From myrecipes.com


CHOCLATE SHORTBREAD - RECIPES | COOKS.COM
CHOCOLATE DIPPED SHORTBREAD COOKIES. Preheat oven to 350°F. In ... boiling) water the chocolate morsels and shortening. Dip each ... paper lined cookie sheet. Yields about 5 dozen. Ingredients: 8 (flour .. morsels .. sugar .. vanilla .. walnuts ...) 7. CHOCOLATE GLAZED OATMEAL SHORTBREAD . Preheat oven to 325 degrees. ... double boiler, semi-sweet …
From cooks.com


    #60-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #occasion     #for-large-groups     #easy     #european     #beginner-cook     #finger-food     #kid-friendly     #chocolate     #scottish     #dietary     #gifts     #infant-baby-friendly     #inexpensive     #toddler-friendly     #number-of-servings     #presentation

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