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Chocolate-Dipped Shortbread Fingers

Yield 8 Servings
These shortbread cookies have a double dose of chocolate and are the perfect pickup party bites.

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 (packed) cup brown sugar
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 2 cups flour
  • 2 3/4 cups mini chocolate chips
  • 1 tablespoon vegetable oil

Nutrition Information

  • calories 446
  • fat 28 g
  • satfat 17 g
  • protein 4 g
  • carbohydrate 48 g
  • fiber 2 g
  • cholesterol 62 mg
  • sodium 41 mg

How to Make It

  1. Preheat oven to 325°F. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.

  2. Transfer dough to an ungreased 13-by-9-inch baking pan. Press dough evenly on bottom of pan with your fingers. Bake until golden brown, about 35 minutes; do not underbake. Let cool for 5 minutes.

  3. Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles. Let cool in pan.

  4. Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth. Dip half of each cookie into chocolate; place on wax paper. Let stand until chocolate is set. (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.)