Chocolate Dipped Shortbread Cookies
NATIONAL CHOCOLATE-COVERED ANYTHING DAY
Chocolate lovers rejoice on National Chocolate Covered Anything Day today, December 16th. On this day, dip and drizzle your favorite foods in every kind of chocolate imaginable. Enjoy these Chocolate Dipped Shortbread Cookies from A’Tuscan Estate Bed and Breakfast
10 tbsp unsalted butter, room temperature
½ cup confectioners’ sugar
½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour
½ teaspoon kosher salt, optional
½ cup dark chocolate (chips or melting disks)
½ cup white chocolate (I find melting chips work the best)
2 oz red melting disks
Preheat oven to 325 degrees. Line two lightly colored baking sheets with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
Add confectioners’ sugar and salt; mix until combined
Scape bowl down and add flour while beating on low. Scrape bowl once more and mix until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.
Form dough into a ball and roll between parchment paper to 1/3-1/2 inch thick. Cut using a 3–4-inch heart shaped (or any shape) cookie cutter and place onto prepared baking sheets.
Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.
Now for the Dipping
Once your cookies are completely cooled line another tray with aluminum foil and prepare to dip
Melt dark chocolate in microwave for 50 seconds. Stir until completely melted. If necessary, heat again at 10 second intervals until fully melted. If the chocolate is too thick for your liking, add a tsp of vegetable oil and stir. Add more vegetable oil if necessary.
Dip one half of the heart in the melted dark chocolate letting excess drip back into bowl. Place on foil to harden.
Once dark chocolate had hardened, melt white chocolate in microwave for 50 seconds. Stir until completely melted. If necessary, heat again at 10 second intervals until fully melted. If the chocolate is too thick for your liking, add a tsp of vegetable oil and stir. Add more vegetable oil if necessary.
And Dip Some more
Dip the other half of the heart in the melted white chocolate letting excess drip back into bowl. Place on foil to harden. You can skip steps 10 and 11 if you prefer just dark chocolate.
Once all dipped chocolate has hardened, melt red melting disks in microwave for 30 seconds. Stir until completely melted. If necessary, heat again at 10 second intervals until fully melted. If the chocolate is too thick for your liking, add a tsp of vegetable oil and stir. Add more vegetable oil if necessary. You’ll want this chocolate thinner than the dipping chocolate so that you can drizzle easily over the cookies.
Dip a fine tined fork into the melted red chocolate and drizzle over cookies. You may also use a baggie, just cut a very small tip off the corner.
A’Tuscan Estate offers beautiful accommodations and wonderful cuisine in the heart of Oregon’s Wine Country. A’Tuscan Estate is a 1928 Colonial Style Home with a decidedly European Flair a mere five blocks from downtown McMinnville with great restaurants, shops and wine tasting rooms.
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