Chocolate Dipped Chocolate Chip Shortbread Fingers
from Jo Yun
Holiday Baking favorite
- Chocolate Chip Shortbread Fingers
- 1 C. butter, at room temp
- 2 C. flour
- 1 C. semi sweet mini chocolate chips, divided (or 1/2 C. semi sweet and 1/2 C. milk chocolate)
- 1/2 C. powdered sugar
- 1 1/2 tsp. vanilla
- Pinch of salt
Line 2 baking sheets with parchment paper (or aluminum foil). Beat butter, salt, pwd sugar and vanilla until smooth and fluffy.
Add in flour 1 cup at a time until dough forms. Fold in ½ C. mini chocolate chips.
Preheat oven to 350. Cover and refrigerate dough for at least 20 minutes. Form dough into “fingers” using your hands-1/2 inch thick, length-2-3 inches works well.
If dough gets too soft, just put in frig to chill again. Place cookies on sheet ¼ inch apart. Bake 8-10 minutes (mine were closer to 10-12) or until bottoms become golden brown (mine never did get very brown).
Remove to wire rack to cool. While they are cooling, melt ½ C. chips (semi sweet or milk chocolate-your preference. I made some of each kind) in a small, heavy pot. Immediately dip one end of the cookie into the chocolate.
Let the cookies set, about 20 minutes. Store in an airtight container.