Chocolate Dipped Shortbread Cookies (Two Ways!)
Classic shortbread cookies but all dolled up for Christmas! These chocolate dipped shortbread cookies can be made into two variations - chocolate pecan and white chocolate cranberry. They are slice and bake cookies so they are SO easy to make and are so incredibly tasty. You will definitely want these as a part of your Christmas cookie boxes.
Ingredients
Shortbread Dough Base
- 1 cup (226 grams) unsalted butter room temperature
- 1 cup (200 grams) granulated sugar
- 2 egg yolks room temperature
- ½ teaspoon vanilla extract
- 2 ¼ cups (281 grams) all purpose flour
- ½ teaspoon salt
Chocolate Pecan Variation
- ½ cup (90 grams) semi-sweet chocolate finely chopped, I prefer to use a finely chopped chocolate bar, but mini chocolate chips work too
- ½ cup (60 grams) pecans finely chopped
- 1 cup (180 grams) semi-sweet chocolate chips for melting
- 1 teaspoon vegetable oil
White Chocolate Cranberry Variation
- 1 cup (126 grams) dried cranberries/cherries finely chopped
- 1 cup (180 grams) white chocolate chips for melting
- 1 teaspoon vegetable oil
Instructions
- For the chocolate pecan cookies, chop the chocolate and pecans very finely. You can also put them through a food processor and pulse until fine. Set aside.
- For the white chocolate cranberry cookies, chop the dried cranberries/cherries very finely. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl if using a handheld mixer, beat the butter and sugar together on medium-high speed until light and fluffy.
- Add the egg yolks and vanilla extract and beat on medium speed until combined, scraping down the bottom and sides of the bowl if necessary.
- Add the flour and salt and beat on low-medium speed until a dough forms. The dough will be thick.
- Divide the dough into two equal parts. Add your chopped chocolate and pecans to one half of the dough and mix until thoroughly incorporated. Add the dried fruit to the other half of the dough and mix until thoroughly incorporated.
- Shape each dough into two logs measuring about 8 inches long and 1 ½-2 inches wide. Wrap both in cling wrap and let the dough chill in the fridge for one hour or overnight.
- Once the dough has chilled for at least an hour, preheat your oven to 350F and line a baking sheet with parchment paper.
- Unwrap the dough and place it on a cutting board. Using a sharp knife, slice each log into cookies, each about 1-1 ½ inches thick. Place the cookies on the prepared baking sheet.
- To ensure the cookies really keep their shape while baking, pop the cookie sheet with the cookies on it in the freezer for 5-10 minutes prior to baking.
- Bake for 12-14 minutes or until lightly golden. Remove from the oven and let them cool for 5 minutes on the pan, then transfer them to a cooling rack to cool completely.
- Once the cookies are cool, melt the chocolate. In one bowl, combine the semi-sweet chocolate chips and vegetable oil. In another bowl, combine the white chocolate chips and vegetable oil. Microwave in 30 second increments, stirring in between each increment until smooth and completely melted. You can also melt them over the stove.
- Dip or drizzle the chocolate pecan shortbread cookies in the semi-sweet chocolate, and the cranberry shortbread cookies in the white chocolate. Or mix and match!
- Place the cookies on a parchment paper lined baking sheet and let the chocolate set. You can do this at room temperature or put them in the fridge. It will be faster in the fridge.
- Store in an airtight container at room temperature. Enjoy!
Tried this recipe?Let us know how it was!