Chocolate-Dipped Shortbread

Name: Chocolate-Dipped Shortbread
Total time: 2 h 20 min
Yield: 24 servings
Ingredients: 2 sticks unsalted butter; ⅔ cup sugar; 2 teaspoons vanilla extract; ½ teaspoon salt; 2¼ cups all-purpose flour; 8 ounces semisweet chocolate; finely chopped

Classic buttery shortbread cookies partially dipped in rich semisweet chocolate. These elegant cookies combine a tender, vanilla-scented shortbread base with a luxurious chocolate coating.

24 servings

2 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 sticks unsalted butter
•⅔ cup sugar
•2 teaspoons vanilla extract
•½ teaspoon salt
•2¼ cups all-purpose flour
•8 ounces semisweet chocolate
•finely chopped

Cooking Instructions

1.
Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
10 min
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.
10 min
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.
15 min
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.
30 min
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.
15 min
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.)
60 min

Cooking Instructions

Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.

10 min

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.

10 min

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.

15 min

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.

30 min

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.

15 min

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.)

60 min