Chocolate Dipped Shortbread Christmas Cookies Food

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.

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.

B AND W CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Combine the flour, sugar, vanilla extract, orange zest and salt in a food processor; pulse to lightly mix. Add the butter and pulse until combined. Form the dough into a disk and wrap in plastic. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured work surface, roll the cookie dough out to a 1/4-inch thickness. Cut out cookies using a 1 1/2-inch round cutter. Arrange the cookies, spaced at least 1-inch apart, on a parchment-lined baking sheet.
• Bake until the cookies are a pale golden brown, about 15 minutes, rotating halfway through. Let cool slightly, then transfer the cookies to a wire rack to cool completely.
• Heat an inch of water in a small saucepot. Place the chocolate in a heatproof bowl and set it over the saucepot. Bring the water to a simmer. When the chocolate has melted, immediately remove the bowl from the saucepot and whisk the chocolate until smooth. Dip the cookies halfway into the chocolate and place them on parchment paper to set. Once the chocolate has set, enjoy.

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 CHRISTMAS COOKIES

Steps:

• In a large bowl combine flour, sugar, salt, vanilla extract, and cold butter. Cut the butter using a pastry blender. Now, use your hands to combine the butter and flour until it gets coarse and mealy OR just pulse all of these in a food processor for 1-2 pulses or until crumbly. Add a few teaspoons of ice-cold water to bring it all together and make a soft dough.If you're making the cookie dough in the food processor, then after pulsing the mixture, get it out in a bowl. Add a tablespoon or two of ice cold water and bring it all together to make a cookie dough. The cookie dough should be come together easily and should be soft to touch.Cover the cookie dough with plastic wrap and freeze the cookie dough for 10-minutes or Refrigerate for 1 hour. (Ideally it should be refrigerated for 1 hour or overnight, but if you're in a rush, just freeze it and then use it)
• After the cookie dough is chilled, roll it on a lightly floured surface to about 1-inch thickness. It will be hard to roll in the beginning, but keep rolling and it will spread gradually and evenly. Use a round shaped cookie cutter to cut out the cookies and gently place them on a greased baking dish or a cookie baking dish lined with Parchment paper or silicone mat. Freeze the cookies uncovered for 5 more minutes. Meanwhile, Preheat your oven to 350F or 180C.
• Bake the cookies for 10-11 minutes. Once they are done, allow them to come down to room temperature on the same baking sheet. After some time, you can transfer it to a wire rack and allow them to cool down completely.
• Melt Dark chocolate or dark melting wafers in the oven at 30-second bursts whisking after each burst. After the cookies have cooled down, dip half of the cookies into the melted chocolate. Top with Christmas nonpareils sprinkles. Allow the chocolate to set for 5-minutes at room temperature and then serve.

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 COOKIES

Steps:

• In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
• On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
• Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
• Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.
• Serve.