Chocolate Dipped Shortbread Cookies
Nobody on this planet Earth can say no to these Chocolate-Dipped Shortbread cookies!
Servings: 12 cookies
Ingredients
- 2 cups all-purpose flour maida
- a pinch of salt skip if you are using salted butter
- 1 cup 227 gram unsalted butter, softened
- ⅓ Cup granulated white sugar
- 1 teaspoon vanilla extract
Ingredients for the Chocolate Glaze
- 170 gram dark chocolate
- 1 tablespoon butter
Instructions
- Cream the butter and sugar using a stand mixer or a hand blender. This might take 5 minutes or more.
- Add the vanilla extract and once again whisk for 1 - 2 seconds.
- Sift together the flour and salt in a bowl.
- Add the flour mixture in small batches to the creamed butter. Gently combine using a spatula.
- You will notice a dough is formed. Do not knead the dough or the cookies will be tough.
- Form dough into a ball, then flatten slightly to form a disc.
- Wrap the dough with a plastic wrap and keep in the fridge for 1- 2 hours, until firm enough to roll.
- Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
- Dust the kitchen counter with the flour. Or you can use parchment paper to roll the dough.
- Roll the dough to a ¼-inch thickness. Cut into rounds using a cookie cutter and place them on a baking sheet lined with parchment paper.
- If at any point the dough becomes too soft, place it back into the fridge for a few minutes.
- Bring together the remaining dough and similarly shape more cookies.
- Preheat oven to 180 degree C. Bake cookies for 10 - 12 minutes, or until cookies appear golden brown at the edges.
- Baking time will vary and may take longer depending on the size of your cookies. Allow cookies to cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely.
- While the cookies are cooling prepare the chocolate glaze.
- Microwave the chocolate and the butter for a minute. Whisk to form a smooth liquid.
- Gently dip the cookie halfway in the glaze. And place it on a wire rack. Similarly, dip all the cookies in the chocolate glaze.
- If you prefer the glazed cookies can be coated with chopped almonds and pistachio.
- Place the cookies in the fridge for few minutes for the chocolate glaze to harden.
- Enjoy Chocolate Dipped Shortbread Cookies!
Notes
This recipe yields 2 - 3 dozen cookies. You can adjust the quantity of ingredients depending on the number of cookies required.
Adapted from Pretty.Simple.Sweet