Chocolate Dipped Shortbread: 5 Irresistible Recipes

Chocolate dipped shortbread cookies with a rich chocolate coating.

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Stir in the vanilla extract.
Gradually add the flour and salt, mixing until the dough comes together. Do not overmix.
Turn the dough onto a lightly floured surface and roll it out to about 1/4 inch thick.
Use cookie cutters to cut out shapes or cut into rectangles with a knife. Place the cookies on the prepared baking sheet.
Bake in the preheated oven for 20–25 minutes, or until the edges are lightly golden. The centers should remain pale.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
In a heatproof bowl, melt the chopped chocolate and vegetable oil (if using) over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
Once the cookies are completely cooled, dip half of each cookie into the melted chocolate, allowing any excess to drip off.
Place the dipped cookies on a parchment-lined baking sheet and let the chocolate set. Refrigerate for quicker setting if desired.
Once the chocolate has hardened, serve the cookies with tea or coffee, or package them as a gift.

Store cookies in an airtight container to maintain freshness.
Use different types of chocolate for variety.
Experiment with toppings like sprinkles or crushed nuts before the chocolate sets.