Chocolate-Dipped Shortbread Cookies
- 1 cup butter
- 1/2 cup sugar
- 2 1/2 cups flour
- 8 oz chocolate candy melts
Chocolate-Dipped Shortbread Cookies
Demonstrated by: Portia Alferes, Julia Cabatu, Betty Camarillo, Carmela Limatoc, and Elizabeth Rahr of the Filipino Women's League (FWL).
Christmas Cookie Exchange - November 1, 1996.
Ingredients:
Directions:
- Preheat electric oven to 300°F.
- In large bowl of electric mixer, cream butter and sugar.
- Add flour and mix well.
- Spread into an ungreased 13 x 9 x 1/2-inch square pan.
- With a sharp knife, cut halfway through the dough into 2 x 1 1/2-inch rectangles.
- Bake for 40 minutes or until golden brown.
- While still hot, cut into rectangles as marked.
- Cool.
- In a heat-resistant bowl, microwave chocolate on 30% power for 3 minutes.
- Dip cookies halfway into chocolate, one at a time, and tap gently to remove excess chocolate.
- Place on waxed paper.
- Refrigerate until chocolate hardens.
Makes 36 cookies.
