Chocolate Dipped Shortbread Cookies

It’s time to begin making cookies to share with your holiday guests and family.  The great thing about cookies is that they freeze very well and thaw very quickly. I’ll start making a variety of cookies now, a little at a time, freezing them to make gift boxes later.  I do also love being able to pull a variety of cookies out of the freezer when unexpected company drops by.  To freeze, make sure you use containers or freezer bags that are well-sealed.

To start my Holiday Cookie Madness, I’m beginning with Chocolate Dipped Shortbread Cookies.  This dough is rolled and cut. You can use any cookie cutter you’d like.  I used a simple round cutter because I will have many other cookies with holiday shapes.

 
Cream:
3 cups Butter, room temperature
1-1/2 cups Brown Sugar
1/4 cup Sugar


Gradually Add:
3 Egg Yolks
1-1/2 tsp. Vanilla Extract
3 Tabl. Milk


Add to above and mix until all is incorporated:
6 cups AP Flour

Chill the dough 30 minutes before using.  Roll out the dough and cut with cookie cutters into desired shape.  Bake in 350 degree oeven for 10-12 minutes, or until lightly browned.  Cool completely.
Melt a good quality chocolate and dip 1/2 of cookie in melted chocolate.  Place each dipped cookie onto a parchment sheet.  Allow the chocolate to dry well before stacking and freezing.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 30, 2010, in Cookies, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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