Chocolate Dipped Chocolate Chip Shortbread Fingers

from Jo Yun Holiday Baking favorite

Photo by Dawn D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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