Chocolate Dipped Shortbread Cookies
Reynolds Kitchens tip
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- 3 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 tsp pure vanilla extract
- 3 ½ cups all-purpose flour
- ¼ tsp salt
- 6 oz semisweet chocolate, finely chopped
Preheat the oven to 350° and line a baking sheet with Reynolds® Parchment Paper.
In an electric mixing bowl mix the butter and sugar until combined, using a paddle attachment.
Mix in the vanilla, flour and salt. Turn the mixer on low and stir until mixture is no longer a powder but starts to come together like a dough.
On a floured surface, shape dough into a long log that is about 2″ in diameter. Wrap with parchment and chill for 25 minutes.
Remove the parchment paper and cut slices about ½” thick. If desired you can now use a cookie cutter to give any design or look to the slices. Don’t be afraid to use your fingers to push the dough into the crevices of the cutters.
Place the cookies on the parchment lined baking sheet and bake for 17 to 20 minutes, checking often toward the end. You do not want these cookies to brown. Remove from oven when the bottoms just start to brown.
When the cookies are cool, place 3 oz of the chocolate into a bowl and microwave for 30 seconds. Stir and continue to heat in 30-second increments until chocolate is melted. Stir in the remaining chocolate and continue to stir until chocolate is fully melted. The more you stir, the glossier your chocolate will be.
Cool chocolate to room temperature and then dip each cookie into chocolate halfway, and allow to cool and the chocolate to harden on the parchment paper before serving.
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