Chocolate-Dipped Shortbread Fingers

Chocolate-Dipped Shortbread Fingers Recipe
These shortbread cookies have a double dose of chocolate and are the perfect pickup party bites.

Yield:

8 Servings

Nutritional Information

Calories 446
Fat 28 g
Satfat 17 g
Protein 4 g
Carbohydrate 48 g
Fiber 2 g
Cholesterol 62 mg
Sodium 41 mg

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

Preparation

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.

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.

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

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.)

Note:

July 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note