Recipe

Chocolate-dipped Shortbread Recipe

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Ingredients

Directions

Step #1 A food processor/blender makes beating easy.
Step #2 Beat 1/2 c butter with flour, sugar, cornstarch, ground almonds, & vanilla.
Step #3 When dough begins to clump, take it up & shape into a cylinder.
Step #4 Divide dough into 4 equal portions.
Step #5 Pinch & press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter.
Step #6 Gently roll on a smooth surface to smooth out wrinkles & cracks.
Step #7 Cut each rope into 2-inch lengths & place on ungreased baking sheets.
Step #8 Bake in a preheated 350° oven for 18 to 20 mins, or until just golden on bottoms.
Step #9 Cool on wire racks.
Step #10 In a double boiler over hot water, mix semisweet chocolate with 2 tbsps butter.
Step #11 Heat over low heat/flame, stirring every once in awhile, until chocolate is melted & well mixed.
Step #12 Dip half of each cookie into the chocolate, then dip into sliced almonds.
Step #13 Place on wire rack over waxed paper for drips.
Step #14 Let cool until chocolate is set.
Step #15 Makes about 2 1/2 dozen cookies.
Enjoy the Chocolate-Dipped Shortbread recipe

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