Chocolate Covered Shortbread Recipe

April 08, 2023 Post a Comment

Chocolate Covered Strawberry Shortbread from www.sweetrecipeas.com

Description

Chocolate covered shortbread is a classic dessert that will make your mouth water. The combination of buttery shortbread and creamy chocolate is an unbeatable combination that is sure to please any crowd. This recipe is easy to make and will be a crowd-pleaser every time. The best part is that you can customize it to your liking with different toppings and flavors. From white chocolate to dark chocolate and from toffee to sprinkles, the possibilities are endless. So, get ready to treat yourself and your loved ones to a delicious, decadent treat.

Ingredients

For the shortbread:
- 1 cup butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the chocolate coating:
- 1 (12-ounce) package semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- Sprinkles, crushed nuts, or other topping (optional)

Instructions

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the flour, vanilla extract, and salt until combined.
3. Roll the dough out on a lightly floured surface to about ¼-inch thickness and cut into desired shapes with cookie cutters.
4. Place the cut-out cookies on the prepared baking sheet and bake for 10-12 minutes or until lightly golden brown.
5. Allow the cookies to cool completely before dipping in chocolate.
6. In a medium bowl, melt the chocolate chips and vegetable oil in the microwave, stirring every 30 seconds until melted and smooth.
7. Dip each cookie halfway into the melted chocolate and place on a parchment-lined baking sheet. Sprinkle with desired toppings, if using.
8. Refrigerate the cookies for 30 minutes or until the chocolate has set.
9. Enjoy!

Equipment

- Large bowl
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
- Medium bowl
- Microwave-safe bowl
- Spatula

Notes

- Be sure to use softened butter for the shortbread. If the butter is too cold, it will be difficult to mix with the other ingredients.
- If the dough is too crumbly, add a few tablespoons of cold water and mix again until the dough comes together.
- The cookies can be stored in an airtight container at room temperature for up to 1 week.