Chocolate-Dipped Shortbread Fingers

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

Yield: 8 Servings
Cost per Serving: $.65
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 446
  • Fat: 28g
  • Saturated fat: 17g
  • Protein: 4g
  • Carbohydrate: 48g
  • Fiber: 2g
  • Cholesterol: 62mg
  • Sodium: 41mg

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

  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.)
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