Chocolate Dipped Shortbread Fingers Recipe Recipe For Shrimp

CHOCOLATE-GLAZED SHORTBREAD FINGERS

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 BROWN SUGAR SHORTBREAD

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-DIPPED SHORTBREAD FINGERS

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.).

CHOCOLATE-DIPPED SHORTBREAD COOKIES

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.

CHOCOLATE-DIPPED ORANGE SHORTBREAD HEARTS

Steps:

• Preheat oven to 325°F.
• In a bowl whisk together flour, zest, and salt. In another bowl with an electric mixer beat butter, juice, and confectioner's sugar until light and fluffy and beat in flour mixture until a dough is just formed. Pat dough into a disk and chill, wrapped in plastic wrap, 30 minutes, or until firm.
• On a lightly floured surface with a floured rolling pin roll dough into a 13- by 12-inch rectangle (about 1/3 inch thick). Cut out cookies with a
• 3 1/2- to 4-inch heart-shaped cutter dipped in flour and arrange 1 inch apart on baking sheets. Using dough scraps, roll and cut out more cookies in same manner. Bake shortbread in batches in middle of oven 10 to 15 minutes, or until pale golden, and cool completely on baking sheets on racks. Carefully transfer cookies to a platter.
• In a double boiler or in a metal bowl set over pan of barely simmering water melt chocolate, stirring until smooth. Pour warm chocolate onto a plate and dip in half of top side of each cookie, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened. Cookies keep, chilled, in a airtight container 4 days.

DOUBLE-DIPPED SHORTBREAD COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Beat the butter with the icing sugar using an electric whisk until the mixture is light and fluffy. Beat in the vanilla and flour (the mixture will stiffen and look like crumble as the flour is added). Add the milk and keep beating until the mixture softens and sticks together (add some more milk if needed).
• Scoop the dough into a piping bag fitted with a large star nozzle and pipe swirled rings onto a baking sheet lined with baking parchment. If the mixture is too stiff to pipe easily, you can roll the dough into balls and put them on the sheet instead. The cookies will spread as they cook so don't worry if there's a small gap in the centre of the piped swirls, but ensure there is enough space between each cookie so they don't stick together as they cook. Bake for 15 mins, or until lightly golden, then transfer to a wire rack to cool.
• Put the white and milk chocolate in separate bowls and microwave each in 20-second bursts until melted. Dip the cookies into each chocolate, milk at one end and white on the other, then let any excess drip off before returning them to the rack to set. Will keep in an airtight tin for up to four days.

DOUBLE CHOCOLATE SHORTBREAD FINGERS

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.

CHOCOLATE-DIPPED SHORTBREAD

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 SHORTBREAD COOKIES

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.

DOUBLE CHOCOLATE SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
• Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
• While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
• Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

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

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.