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Chocolate-dipped shortbread Recipe

Scottish · Dessert · 38 min total

Classic buttery shortbread cookies dipped in rich dark chocolate for an elegant treat that's perfect for holidays or gifting.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 8 ounces dark chocolate (60-70% cacao), chopped
• 1 teaspoon vegetable oil or coconut oil (optional, for smoother chocolate)

Instructions

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in vanilla.
3. In a separate bowl, whisk flour and salt. Gradually add to butter mixture, mixing on low until just combined. Do not overmix.
4. Turn dough onto a lightly floured surface and roll to 1/4-inch thickness. Cut into desired shapes (e.g., rectangles or rounds). Place on prepared baking sheet 1 inch apart.
5. Bake for 16-18 minutes, until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Place chopped chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until melted and smooth. Stir in oil if using.
7. Dip each cooled cookie halfway into melted chocolate, letting excess drip off. Place on parchment-lined sheet. Refrigerate until chocolate is set, about 15 minutes.

Tips

• For a festive touch, sprinkle sea salt or crushed candy canes on the chocolate before it sets.
• Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer storage.
• Use good-quality chocolate for the best flavor and texture.

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