Chocolate Dipped Shortbread

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 10 ounces semisweet chocolate, chopped
• 1 tablespoon vegetable shortening

Method

1. 1

   In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy, about 3 minutes.

2. 2

   Mix in the vanilla extract and salt, then gradually add the flour, mixing on low speed just until the dough comes together.

3. 3

   Gather the dough into a disk, wrap in plastic, and chill in the refrigerator until firm.

   30:00 · Chill dough
4. 4

   Preheat the oven to 325°F and line two baking sheets with parchment paper.

5. 5

   On a lightly floured surface, roll the dough to 1/4-inch thickness and cut into 3-inch by 1-inch finger shapes, transferring them to the prepared baking sheets.

6. 6

   Prick each cookie a few times with a fork and bake until the edges are just barely golden, 18 to 20 minutes.

   18:00 · Bake shortbread
7. 7

   Let the shortbread cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

   30:00 · Cool cookies
8. 8

   Melt the chopped chocolate and vegetable shortening together in a heatproof bowl over a pot of simmering water, stirring until smooth.

   5:00 · Melt chocolate
9. 9

   Dip one end of each cooled shortbread cookie into the melted chocolate, letting excess drip off, then place on parchment paper.

10. 10

    Let the chocolate set at room temperature, or refrigerate for 15 minutes to speed setting, before serving.

    15:00 · Set chocolate