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Nutrition Facts
Serving Size 1 (31g) Recipe makes 24 servings
Calories 156
Calories from Fat 89		(57%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 55mg		2%
Potassium 39mg		1%
Total Carbohydrate 16.6g		5%
	Dietary Fiber 0.7g	2%
	Sugars 8.1g
Protein 1.5g		2%
detailed view... how is this calculated?

Menus using this recipe:

December 2007 #1

Missy Wombat

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Chocolate Dipped Shortbread Cookies

Recipe #15364 | 50 min | 10 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: Miss Erin
Dec 6, 2001

These are an elegant addition to a Christmas cookie plate.

SERVES 24 -36 , 3 dozen (change servings and units)

Ingredients

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

Directions

1
Cream butter and sugar, add flour and vanilla.
2
Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
3
Use the tines of a fork to flatten cookies.
4
Bake at 350°F for 12-15 minutes.
5
Remove from baking sheet, cool 10-15 minutes.
6
Dip half of each cookie into melted chocolate.
7
Chill to set chocolate.

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Featured Reviews for This Recipe

From: chocolatelover#1

On Sep 9, 2009

mine didn't turn out half as good as i thought they would be... maybe i did something wrong.

0 people found this review helpful

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From: all5boys2000

On May 24, 2009

thanks for the recipe! very good cookie.

1 person found this review helpful

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From: Marg (CaymanDesigns)

On Nov 18, 2005

These cookies are EXCELLENT! I received tons of rave reviews and multiple requests for the recipe (or just a request for more cookies from my Dad!) when I took these to a meeting. The shortbread is flavorful with a delicate interior and crisp exterior. The chocolate compliments them well. I made 3 different shapes; rounds, crescents and fingers, and decorated the chocolate of each shape differently. The rounds I garnished with some drizzled white chocolate, the fingers I used colored sprinkles on and the crescents I accented with chopped pecans. They made an impressive & lovely cookie tray. A few tips on dipping them...I had to add about 1/2 Tbls. of shortening to my chocolate chips to get the consistency more "dip-able". After I dipped them I would run the bottom of the cookies over the lip of the cup as I removed them to help take care of any excess underneath. I then made the mistake of laying them back on the cookie sheet. Once they hardened I had to use a thin icing knife to get them off the cookie sheet without breaking them. Therefore, I would recommend putting them on waxed paper so they can be peeled off more easily once the chocolate has set. I will be making this 10-star recipe again!

32 people found this review helpful

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From: Gay Gilmore

On Dec 26, 2001

Took these to a cookie exchange and they were a hit. I used Scharfen-Berger semi-sweet chocolate instead of chocolate chips. Shaped the cookies into little sort-of squares instead of pressing down with a fork, and so they were half dipped in chocolate. Also I dipped them in chopped pistachios after the chocolate so they looked great with the green nuts on the chocolate and tasted even better with a little saltiness from the nuts to go along with the chocolate. Loved them. Will make them again and again.

13 people found this review helpful

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