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Chocolate-Dipped Shortbread Cookies

These chocolate-dipped shortbread cookies are as fun to make as they are to eat. Their buttery flavor, combined with the richness of chocolate and the crunch of toppings, makes them a crowd-pleaser every time.
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Course Dessert
Cuisine American

Ingredients
  

For the Shortbread Cookies:

  • 1 cup 226g unsalted butter, softened
  • ½ cup 100g granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ¼ cups 280g all-purpose flour
  • ¼ teaspoon salt

For Dipping:

  • 1 cup 170g dark or semi-sweet chocolate chips (or chopped chocolate)
  • 1 tablespoon coconut oil or vegetable shortening optional, for smoother dipping

Optional Toppings:

  • Crushed nuts e.g., pistachios, almonds, or hazelnuts
  • Shredded coconut
  • Edible glitter or gold flakes
  • Festive sprinkles
  • Sea salt flakes

Instructions
 

  • Cream butter and sugar until light and fluffy. Mix in vanilla.
  • Gradually add flour and salt, mixing until the dough forms.
  • Chill the dough for 30 minutes.
  • Roll out dough to ¼-inch thickness and cut shapes with cookie cutters.
  • Bake at 350°F (175°C) for 12-15 minutes, then cool completely.
  • Melt chocolate chips with optional coconut oil.
  • Dip cookies in chocolate and add toppings.
  • Let chocolate set before serving.
Keyword Chocolate-Dipped Shortbread Cookies
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