Chocolate Dipped Shortbread

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• Step 1

  Preheat the oven to 325°F. Line two 8-inch square baking pans with aluminum foil, letting it slightly overhang 2 sides of the pan. (These “handles” will make it easier to lift the shortbread sheet from the pan.)

• Step 2

  In a large bowl, with an electric mixer, beat together the butter, sugar, and vanilla on medium speed until light and creamy, about 2 minutes. On low speed, gradually beat in the flour and cocoa just until mixed. The dough will be stiff.

• Step 3

  Divide the dough in half. Press each half evenly into the bottom of a prepared pan. With a small, sharp knife, lightly score each shortbread sheet into 8 even wedges, being careful not to cut through the dough completely.

• Step 4

  Bake on the top rack of the oven until firm to the touch, about 20 minutes. Let cool completely in the pans on wire racks.

• Step 5

  Retrace the scored lines in both pans with the knife. Grasp the foil on 2 sides and lift carefully to remove the shortbread sheet from each pan. Break gently into wedges.

• Step 6

  Place the chocolate chips in a microwave-safe bowl or in the top of a double boiler. Microwave at 80 percent power or heat over (not touching) barely simmering water, stirring occasionally, until melted and smooth. Let cool slightly.

• Step 7

  Dip one pointed end of each cooled shortbread wedge in the melted chocolate and set on a wire rack. Let stand until the chocolate sets.

Comments

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maria d. 8th September 2012

this looks so good!!!

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Alf · Puerto Rico, Misiones Province, AR · 17 projects 11th January 2011

MMMM They look tasty

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