CHOCOLATE-DIPPED SHORTBREAD COOKIES
Party time! Rich and buttery cookies are dipped for an extra treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g
DOUBLE CHOCOLATE SHORTBREAD
Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.
Provided by CORINTHE
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
- Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
- While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
- Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 10.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 6.4 mg, Sugar 7.7 g
CHOCOLATE SHORTBREAD
These chocolately shortbread wedges are even more enticing with a splash of colorful icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
- Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Decorate with icing.
CHOCOLATE DIPPED SHORTBREAD COOKIES
Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 50m
Yield 3 dozen, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar, add flour and vanilla.
- Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
- Use the tines of a fork to flatten cookies.
- Bake at 350°F for 12-15 minutes.
- Remove from baking sheet, cool 10-15 minutes.
- Dip half of each cookie into melted chocolate.
- Chill to set chocolate.
Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4
CHOCOLATE-DRIZZLED SHORTBREAD
The home economists in our Test Kitchen came up with this recipe for cookies that are as pretty as they are tasty.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 18 cookies.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and confectioners' sugar. Beat in vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a glass dipped in sugar. , Bake at 350° for 10-12 minutes or until edges are golden brown. Immediately remove to wire racks to cool. , For drizzle, in a heavy saucepan or microwave, melt the chips and shortening; stir until smooth. Remove from the heat. Drizzle over cookies.
Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 169mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-DIPPED SHORTBREAD
Provided by Tracey Seaman
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 dozen cookies
Number Of Ingredients 6
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 BROWN SUGAR SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
- Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
- For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
- Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
CHOCOLATE-DIPPED SHORTBREAD HEARTS
These Valentine's treats make will make everyone feel special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen 2 1/2-inch heart cookies
Number Of Ingredients 7
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 SHORTBREAD
Given to me by a girlfriend but all we know is it came from a TV cooking show in Australia, she wrote the recipe down and it was delcious.
Provided by ImPat
Categories < 30 Mins
Time 30m
Yield 16-20 cookies/biscuits, 8 serving(s)
Number Of Ingredients 6
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-COVERED CHERRY SHORTBREAD COOKIES
A wonderful change from the standard shortbread! Chocolate shortbread cookies with cherry bits and flavoring, dipped in chocolate. Store covered, in the refrigerator, or freeze for later.
Provided by KDL1221
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h45m
Yield 54
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Finely chop 6 ounces baking chocolate and set aside.
- Combine flour, cold butter, 1/2 cup sugar, and cocoa powder in a large bowl; beat until mixture resembles small crumbs. Stir in chopped chocolate, maraschino cherries, and almond extract until well combined.
- Pour 2 tablespoons sugar into a shallow bowl. Form cookie dough into 1-inch balls and roll in the sugar until coated. Arrange cookies 1 inch apart on a cookie sheet. Use the bottom of a cup to flatten cookies to 1 1/2-inch rounds.
- Bake in the preheated oven until edges are firm, about 10 minutes. Let cool on the cookie sheet for 2 minutes. Carefully transfer cookies to waxed paper; let cool completely, at least 1 hour.
- Heat remaining chocolate in a small pot, stirring occasionally, until melted. Add 1 tablespoon butter and milk; stir until mixture is melted and runs off a spoon with ease. Add another tablespoon of butter and milk if needed.
- Dip each cookie at least halfway into the melted chocolate mixture. Lay the dipped cookies back on the waxed paper. Let cool and harden for several hours.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 11.1 g, Cholesterol 9.6 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 0.9 mg, Sugar 6 g
FROSTED CHOCOLATE SHORTBREAD
I was introduced to these cookies by a friendly neighbor who brought them over the cold winter day we moved into our new home. Christmas cookies have never tasted so good or looked so good.-Deb Nixon, Paris, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. , Press into an ungreased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until center is set. Cool on a wire rack. , Cut into 1-1/2-in. x 1-in. squares. In a small bowl, whisk the confectioners' sugar, cocoa and water until smooth. Frost cookies; decorate with sprinkles if desired.
Nutrition Facts : Calories 106 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 45mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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CHOCOLATE COVERED SHORTBREAD COOKIES - LOVE IN MY OVEN
From loveinmyoven.com
Reviews 11Estimated Reading Time 7 minsCategory CookiesTotal Time 1 hr
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter with both the sugars for 2 full minutes on medium-high, until smooth and creamy. Add the extracts and beat again for another 10-15 seconds. Whisk together the flour with the salt in a large bowl, then slowly add the flour mixture to the mixing bowl, mixing on low continuously until the dough comes together. Continue mixing on slow until everything is soft and combined. Cover the dough tightly with plastic wrap and chill for at least 1 hour, and up to 3 days.*
- Preheat the oven to 350 F and line two large baking sheets with parchment paper. Remove half of the dough from the mixing bowl and form a disc with your hands. Place it between two sheets of parchment paper, or on top of a well-floured surface. Roll the dough out to a 1/4″ thickness. Use cookie cutters in different shapes to cut out the dough and remove it gently to the lined sheets, keeping the cookies about 1″ apart. Repeat with leftover dough**. Bake the cookies for 9-11 minutes, or until just barely browned on the outsides. Allow the cookies to cool for 5 minutes before removing to a wire rack to completely cool.
- Place the chopped chocolate in a microwave-safe bowl and heat on high in 30 second increments, stirring in between until the chocolate is smooth and runny. Grabbing one cookie at a time, dunk it into the chocolate, and use a butter knife or the back of a small spoon to smooth the chocolate over the end of the cookie and scrape off the excess. Place the dipped cookie onto a baking sheet lined with parchment, and immediately decorate with sprinkles, crushed candy cane, etc. Repeat with remaining cookies. Allow the chocolate to completely harden before storing or stacking.
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