Food recipes
Chocolate-Dipped Shortbread Fingers
Chocolate-Dipped Shortbread Fingers Ingredients: butter, without salt sugars, granulated sugars, brown salt, table vanilla extract wheat flour, white, all-purpose, unenriched mini semi-sweet chocolate baking chips, oi...
Chocolate-Dipped Shortbread Fingers
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
oil, olive, salad or cooking
Directions:
Preheat oven to 325F
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.
).
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
oil, olive, salad or cooking
Directions:
Preheat oven to 325F
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.
).