There is such a variety of treats in the world, and I believe I have tried my share of them. However, that won’t stop me from trying more! I love seeing what other bakers can come up with, and I consider it an art. I believe that different occasions and moods call for different treats. Sometimes a girl just needs some chocolate to satisfy those mood swings. Other times, one might need a warm baked good to warm the soul. On a hot summer night, you just might need a bowl of ice cream to cool down.
Over the years I have learned some things about myself, and what kinds of goodies I turn to in “times of need”. I have learned that when I am feeling a little blue and/or very stressed, there is a particular cookie that I like to turn to: Chocolate Dipped Shortbread Cookies. These cookies are perfect for these kinds of moods because I am getting baked buttery goodness, but I also get a chocolate fix.
The key ingredient to getting shortbread cookies to turn out properly is to use unsalted butter. I picked up a couple of pounds of Land O’ Lakes unsalted butter at Walmart because with the holidays coming up I just know I will put them to good use. I’m talking pies, crisps, more cookies…. For some of my recipes I really do prefer salted butter, but not for a shortbread. For these cookies you just need a few basic ingredients. The pizzazz comes by dipping said cookies into a glossy melted semisweet chocolate.
To get the Chocolate Dipped Shortbread Cookies you will make a basic dough containing just 5 ingredients; mainly comprised of lots of butter!
After the dough is made, I recommend snatching a few bites before shaping it into a log. Wrap with plastic wrap and refrigerate for 25 minutes. When the dough has chilled cut into 1/2″ thick slices. If you want a scalloped edge, or want them to be completely circular then now is the time to shape them with a cookie cutter. Place cookie cutter over each circle and carefully press dough into crevices of cutter, to fill it in completely.
Placed unbaked cookies on a Parchment lined cookie sheet and bake!
After cookies are finished baking, wait for them to cool and have fun dipping them in melted chocolate! Nom, nom, nom! You can find the complete recipe below.
- 3 sticks unsalted Land O' Lakes Butter, at room temperature
- 1 cup sugar
- 1 tsp pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp salt
- 6 oz semisweet chocolate, finely chopped
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- In an electric mixing bowl mix the butter and sugar until combined, using a paddle attachment.
- Mix in the vanilla, flour and salt. Turn the mixer on low and stir until mixture is no longer a powder but starts to come together like a dough.
- On a floured surface, shape dough into a long log that is about 2" in diameter. Wrap with plastic wrap and chill for 25 minutes.
- Remove plastic wrap and cut slices about 1/2" thick. If desired you can now use a cookie cutter to give any designs or looks to the slices. Don't be afraid to use your fingers to push the dough into the crevices of the cutters.
- Place the cookies on parchment lined baking sheet and bake for 17 to 20 minutes, checking often toward the end. You do not want these cookies to brown. Remove from oven when the bottoms just start to brown.
- When the cookies are cool, place 3 oz of the chocolate into a bowl and microwave for 30 seconds. Stir and continue to heat in 30-second increments until chocolate is melted. Stir in the remaining chocolate and continue to stir until chocolate is fully melted. The more you stir, the glossier your chocolate will be.
- Cool chocolate to room temperature and then dip each cookie into chocolate halfway, and allow to cool and the chocolate to harden before serving.
If you’d like more baking inspiration, check out Land O’ Lakes Holiday Gift giving Brochure, and the #HolidayButter hashtag on Twitter.