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Prep 25min
Total1hr30min
Servings48
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Ingredients
1
cup butter or margarine, softened
3/4
cup powdered sugar
1
teaspoon vanilla
2 1/2
cups Gold Medal™ all-purpose flour
1
cup semisweet chocolate chips
2
teaspoons shortening
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Steps
1
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.)
2
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.
3
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.
4
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. Store covered in container with waxed paper between layers.
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Feeling creative? You can dip your shortbread in melted white chocolate chips or butterscotch chips instead of bittersweet chocolate. Or, sprinkle some flakey salt on the chocolate before it sets for a salty-sweet treat.
The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.
Be sure chocolate is completely set before storing so cookies don’t stick together.
Bake these shortbread cookies one cookie sheet at a time and on the middle oven rack for best results.
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