斗篷的纯巧克力、黄油首席运营官kie is sublime. For the best flavor, use a high-quality pure vanilla extract and the best chocolate you can find — preferably Valrhona. Melting the chocolate in two stages helps keep it at an even temperature — insuring that it will set evenly.
Ingredients
Makes about 3 dozen cookies
Step 1
Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.)
Leave a Review
Reviews (17)
Back to TopThese cookies are a good basic recipe, not too fussy. A little on the sweet side- next time I'd either reduce the sugar or use dark chocolate to counteract the sweetness of the cookie. I recommend mixing some canola oil in with the chocolate to thin it out and keep the dipping process easier.
mcain2
Washington DC
12/14/2012
I'm not sure what went wrong, but these cookies went completely flat. I even tried freezing them and that didn't work either. I also tried to dip them in chocolate but were so flaky they fell apart in the chocolate. Although they weren't visually appealing, the basic cookie was very good.
mommamophead
Lake Oswego, OR
12/25/2011
I've made chocolate dipped shortbread cookies before but this year couldn't find the recipe due to a move and used this one. The dough is too crumbly to work with.
Anonymous
Washington DC
12/22/2008
Very easy and very tasty. My cookies were a lovely, light texture and the quantity of melted chocolate was just right. Be sure not to roll them any thinner than 1/4 inch!
nevygirl
Gothenburg, Sweden
12/6/2008
I was pleased with the end result. I did not have premium vanilla or chocolate but was surprised at how well the cookies turned out.
Anonymous
12/18/2007
These are more sugar cookies than shortbread. They taste super but slightly less sugar would make them just right.
tashariff
Montreal
12/2/2007
These are like grown-up sugar cookies. They're pretty quick to make; I think I'll follow another reviewer's suggestion and roll them into balls and flatten next time since they were a bit crumbly.
lmsmd
11/10/2007
I made these again. As the butter wasn't at room temperature, I beat the butter with the sugar much more until the mixture was light and fluffy... They flew off the plates!
tashariff
Montreal
9/22/2007
This is great! I made them for a book club at church and received a lot of compliments from about 15 women, many of them strong cooks and bakers. It means it when it says to have the butter at room temperature. I thought I had a fiasco but it sat for a bit and then it was much better.
tatsmelp
Greenville, NC
4/19/2007
Yum! I'm making these for a party tomorrow--I haven't dipped them in the chocolate yet, but I just took the cookies out of the oven and they are SO delicious! I already have rave reviews from my roommate. The one change I made was to add the zest of one lemon to the dough--I think it gives it a nice flavor.
lily06
3/17/2007
One of the best shortbread cookies around. I chilled the cookies for the first batch and skipped that step for the second batch... No noticebale difference! Does anyone know what that's all about??
tashariff
Montreal
2/14/2007
A wonderful cookie with or without the chocolate. When there's no time for dipping in chocolate, I simply press the face of the cookie in sugar before baking. These cookies are always a hit either way.
klgaylin
Boston, MA
12/22/2006
Very easy. The chocolate-dipping is a bit time-consuming but worth it. These cookies are a huge hit with coworkers and family. The shortbread is good even without the chocolate, too.
Anonymous
Alexandria, VA
8/21/2006
Super, super easy recipe. I made it even easier by shaping balls out of the dough, then flattening into discs. Sprinkled some with colored sugar, reserved others for melted chocolate.
Anonymous
Chicago, IL
4/16/2006
I made these for Valentines Day using fluted heart cookie cutters and what a success! They were described as "heaven on earth". Even a guy said they were light and buttery. I will most happily place them in my keeper file. Thanks once again Epicurious!
khouser1
Berwyn Il
2/17/2006
