Chocolate Dipped Chocolate Chip Shortbread Fingers Recipe 445

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CHOCOLATE DIPPED SHORTBREAD COOKIES



Chocolate Dipped Shortbread Cookies image

Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.

Provided by Miss Erin C.

Categories     Dessert

Time 50m

Yield 3 dozen, 24-36 serving(s)

Number Of Ingredients 5

1 cup butter
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, melted

Steps:

  • Cream butter and sugar, add flour and vanilla.
  • Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
  • Use the tines of a fork to flatten cookies.
  • Bake at 350°F for 12-15 minutes.
  • Remove from baking sheet, cool 10-15 minutes.
  • Dip half of each cookie into melted chocolate.
  • Chill to set chocolate.

Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4

DOUBLE CHOCOLATE SHORTBREAD FINGERS



Double chocolate shortbread fingers image

Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat

Provided by Chelsie Collins

Categories     Afternoon tea, Snack, Treat

Time 25m

Yield Makes 14-16

Number Of Ingredients 8

200g slightly salted butter , softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
50g milk chocolate , broken into chunks
50g white chocolate , broken into chunks

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
  • Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
  • Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
  • Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.

Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD



Chocolate-Dipped Brown Sugar Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 30 to 36 cookies

Number Of Ingredients 8

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup milk chocolate morsels, such as Hershey's (6 ounces)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup toasted pecans, minced and lightly salted

Steps:

  • Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
  • Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
  • Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
  • For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
  • Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

CHOCOLATE-GLAZED SHORTBREAD FINGERS



Chocolate-Glazed Shortbread Fingers image

This chocolate-glazed shortbread uses the Basic Shortbread recipe as its base.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18 fingers

Number Of Ingredients 3

1 batch Basic Shortbread
8 ounces semisweet chocolate
4 teaspoons safflower oil

Steps:

  • Preparebasic shortbread. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out to a 1/2-inch thickness. Cut into 1-by-3-inch rectangles; refrigerate for 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely.
  • Make glaze: Coarsely chop semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of hot but not boiling water, stirring with a wooden spoon. Stir in safflower oil (for gloss). Remove from heat, and let cool 10 minutes. Dip 1/3 of each cookie into chocolate glaze, and transfer to a parchment-lined baking sheet. Refrigerate until glaze is set, about 10 minutes. Cookies can be stored, in single layers between waxed or parchment paper, in airtight containers at room temperature for 1 week.

CHOCOLATE DIPPED SHORTBREAD



Chocolate Dipped Shortbread image

Given to me by a girlfriend but all we know is it came from a TV cooking show in Australia, she wrote the recipe down and it was delcious.

Provided by ImPat

Categories     < 30 Mins

Time 30m

Yield 16-20 cookies/biscuits, 8 serving(s)

Number Of Ingredients 6

250 g unsalted butter
1/4 cup caster sugar
2 cups flour (lain or all purpose)
1/2 teaspoon baking powder
1/4 teaspoon vanilla essence
100 g chocolate (white, dark or milk or a bit of each melted)

Steps:

  • Preheat oven to 170C (fan forced) about 185/190C for conventional.
  • Cream butter and caster sugar together until fluffy.
  • Toss in the flour, baking powder and vanilla essence and mix till combined.
  • Place spoonfulls of mixture onto a lined baking tray and lightly press with a fork to flatten a little if you like.
  • Bake in oven fir 15 to 20 minutes (my friend set hers for 12 minutes and kept a check from then - her oven tends to be hot - and reconed they were perfect at 16 to 18 minutes - won't disagree with her on that).
  • Allow to cool and then drizzle over with the melted chocolate of choice.

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