Chocolate Dipped Shortbread Fingers Recipe Recipe For Chicken

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CHOCOLATE-DIPPED SHORTBREAD COOKIES



Chocolate-Dipped Shortbread Cookies image

Party time! Rich and buttery cookies are dipped for an extra treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 6

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  • Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
  • Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g

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

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

CHOCOLATE-DIPPED SHORTBREAD



Chocolate-Dipped Shortbread image

Provided by Tracey Seaman

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen cookies

Number Of Ingredients 6

2 sticks (1/2 pound) unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
8 ounces high-quality semisweet chocolate, finely chopped

Steps:

  • Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
  • In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
  • On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
  • Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
  • To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
  • Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)

CHOCOLATE DIPPED CHOCOLATE CHIP SHORTBREAD FINGERS RECIPE - (4.4/5)



Chocolate Dipped Chocolate Chip Shortbread Fingers Recipe - (4.4/5) image

Provided by DDownes

Number Of Ingredients 7

Chocolate Chip Shortbread Fingers
1 C. butter, at room temp
2 C. flour
1 C. semi sweet mini chocolate chips, divided (or 1/2 C. semi sweet and 1/2 C. milk chocolate)
1/2 C. powdered sugar
1 1/2 tsp. vanilla
Pinch of salt

Steps:

  • Line 2 baking sheets with parchment paper (or aluminum foil). Beat butter, salt, pwd sugar and vanilla until smooth and fluffy. Add in flour 1 cup at a time until dough forms. Fold in ½ C. mini chocolate chips. Preheat oven to 350. Cover and refrigerate dough for at least 20 minutes. Form dough into "fingers" using your hands-1/2 inch thick, length-2-3 inches works well. If dough gets too soft, just put in frig to chill again. Place cookies on sheet ¼ inch apart. Bake 8-10 minutes (mine were closer to 10-12) or until bottoms become golden brown (mine never did get very brown). Remove to wire rack to cool. While they are cooling, melt ½ C. chips (semi sweet or milk chocolate-your preference. I made some of each kind) in a small, heavy pot. Immediately dip one end of the cookie into the chocolate. Let the cookies set, about 20 minutes. Store in an airtight container.

ALMOND-TIPPED SHORTBREAD FINGERS



Almond-Tipped Shortbread Fingers image

My husband enjoys these cookies so much that he usually can't wait until they're set to start eating them. If you'd like, try dipping them into melted semisweet chocolate and chopped pecans.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 6

1 cup butter, softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
6 ounces white baking chocolate, chopped
1-1/4 cups chopped almonds

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. , Place 2 in. apart on ungreased baking sheets. Bake 15-17 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave, melt white chocolate; stir until smooth. Dip an end of each cookie into chocolate; allow excess to drip off. Then dip into almonds. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-DIPPED SHORTBREAD FINGERS



Chocolate-Dipped Shortbread Fingers image

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

Provided by SweetSueAl

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb butter (unsalted and softened)
1/3 cup granulated sugar
1/3 cup brown sugar (packed)
1 pinch salt
1/2 teaspoon vanilla extract
2 cups flour
2 3/4 cups mini chocolate chips
1 tablespoon vegetable oil

Steps:

  • 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.).

Nutrition Facts : Calories 684.6, Fat 42.9, SaturatedFat 25.4, Cholesterol 61, Sodium 193.6, Carbohydrate 78.7, Fiber 4.3, Sugar 49.7, Protein 6

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