Best 18 Chocolate Dipped Shortbread Recipes

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
• Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
• Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES

Steps:

• Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
• Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
• Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

CHOCOLATE-DIPPED SHORTBREAD HEARTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
• On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
• Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
• In the top of a double boiler or in a heatproof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
• Lower oven to 325 degrees F.
• Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
• Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
• Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
• In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

CHOCOLATE-DIPPED SHORTBREAD

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
• In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
• On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
• Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
• To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
• Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)

CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES

Steps:

• Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
• In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

CHOCOLATE-DIPPED ORANGE SHORTBREAD HEARTS

Steps:

• Preheat oven to 325°F.
• In a bowl whisk together flour, zest, and salt. In another bowl with an electric mixer beat butter, juice, and confectioner's sugar until light and fluffy and beat in flour mixture until a dough is just formed. Pat dough into a disk and chill, wrapped in plastic wrap, 30 minutes, or until firm.
• On a lightly floured surface with a floured rolling pin roll dough into a 13- by 12-inch rectangle (about 1/3 inch thick). Cut out cookies with a
• 3 1/2- to 4-inch heart-shaped cutter dipped in flour and arrange 1 inch apart on baking sheets. Using dough scraps, roll and cut out more cookies in same manner. Bake shortbread in batches in middle of oven 10 to 15 minutes, or until pale golden, and cool completely on baking sheets on racks. Carefully transfer cookies to a platter.
• In a double boiler or in a metal bowl set over pan of barely simmering water melt chocolate, stirring until smooth. Pour warm chocolate onto a plate and dip in half of top side of each cookie, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened. Cookies keep, chilled, in a airtight container 4 days.

CHOCOLATE-DIPPED MACADAMIA SHORTBREAD COOKIES

Steps:

• In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended.
• Stir in macadamia nuts.
• Place dough on wax paper and shape into a roll two inches in diameter.
• Wrap in paper and foil and chill at least two hours or overnight.
• Preheat oven to 300 degrees.
• Cut roll into slices approximately 1/4 to 1/2 inch thick.
• Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown.
• Remove from oven; cool on wire rack.
• Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening.
• Mix well.
• Dip one end of each cookie into chocolate mixture and place on wax paper.
• Refrigerate cookies until chocolate hardens.
• Store in cool place.

CHOCOLATE DIPPED SHORTBREAD

Steps:

• Preheat oven to 170C (fan forced) about 185/190C for conventional.
• Cream butter and caster sugar together until fluffy.
• Toss in the flour, baking powder and vanilla essence and mix till combined.
• Place spoonfulls of mixture onto a lined baking tray and lightly press with a fork to flatten a little if you like.
• Bake in oven fir 15 to 20 minutes (my friend set hers for 12 minutes and kept a check from then - her oven tends to be hot - and reconed they were perfect at 16 to 18 minutes - won't disagree with her on that).
• Allow to cool and then drizzle over with the melted chocolate of choice.

CHOCOLATE-DIPPED SHORTBREAD

Steps:

• Make Classic Shortbread dough. Slice into strips, then dip in melted bittersweet chocolate and sprinkle with coarse sea salt.

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
• On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
• Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
• Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.
• Serve.

CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
• Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
• Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

CHOCOLATE-DIPPED SHORTBREAD FINGERS

Steps:

• Preheat oven to 325°F
• Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
• Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
• Transfer dough to an ungreased 13-by-9-inch baking pan.
• Press dough evenly on bottom of pan with your fingers.
• Bake until golden brown, about 35 minutes; do not underbake.
• Let cool for 5 minutes.
• Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
• Let cool in pan.
• Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
• Dip half of each cookie into chocolate; place on wax paper.
• Let stand until chocolate is set.
• (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).

B AND W CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Combine the flour, sugar, vanilla extract, orange zest and salt in a food processor; pulse to lightly mix. Add the butter and pulse until combined. Form the dough into a disk and wrap in plastic. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured work surface, roll the cookie dough out to a 1/4-inch thickness. Cut out cookies using a 1 1/2-inch round cutter. Arrange the cookies, spaced at least 1-inch apart, on a parchment-lined baking sheet.
• Bake until the cookies are a pale golden brown, about 15 minutes, rotating halfway through. Let cool slightly, then transfer the cookies to a wire rack to cool completely.
• Heat an inch of water in a small saucepot. Place the chocolate in a heatproof bowl and set it over the saucepot. Bring the water to a simmer. When the chocolate has melted, immediately remove the bowl from the saucepot and whisk the chocolate until smooth. Dip the cookies halfway into the chocolate and place them on parchment paper to set. Once the chocolate has set, enjoy.

CHOCOLATE DIPPED CAPPUCCINO SHORTBREAD COOKIES

Steps:

• Crush instant coffee with a spoon
• Mix coffee, butter, sugar.
• Add vanilla.
• Add dry ingredients.
• Shape cookies into coffee bean shapes and score front of cookie with butter knife.
• Bake at 350 degrees for 15 minutes

CHOCOLATE DIPPED SHORTBREAD HEARTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight. On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes. Heat oven to 300 degrees with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.) In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

MINT-CHOCOLATE DIPPED SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Dip each cookie halfway into chocolate mixture; shake off excess. Place on waxed paper; sprinkle with candies. Place on waxed paper-lined baking sheets; refrigerate until set.

CHOCOLATE DIPPED CHOCOLATE CHIP SHORTBREAD FINGERS RECIPE - (4.4/5)

Steps:

• 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.