DOUBLE-DIPPED SHORTBREAD COOKIES

Double-Dipped Shortbread Cookies image

My mom and her friend did a lot of cookie swaps together. They were always finding new recipes to share, including this one. There's something about a dipped cookie that makes it seem so special, so we usually save these for the holidays. -Ginger King, Big Bear Lake, California

Provided by Taste of Home

Time 25m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking cocoa
1/8 teaspoon salt
3 ounces semisweet chocolate, chopped
1/4 cup heavy whipping cream
4 ounces white baking chocolate, chopped

Steps:

Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in melted chocolate and the vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Shape rounded tablespoons of dough into 2-in.-long logs. Place 2 in. apart on ungreased baking sheets. Refrigerate, covered, for 1 hour., Preheat oven to 350°. Bake cookies until edges are set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt semisweet chocolate with cream; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. In the microwave, melt white chocolate; stir until smooth. Drizzle cookies with melted white chocolate. Let stand until set.

Nutrition Facts : Calories 137 calories, Fat 8g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 47mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.