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Chocolate-Dipped Shortbread Cookies

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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 48
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Shortbread is one of those delectable treats that’s surprisingly easy and economical to make at home. Shortbread cookies dipped in chocolate include just one more simple step—and yet they feel a million times more special! Of course, you could skip that step altogether, because the buttery shortbread cookie is already so delicious. But glossy semisweet chocolate gives the cookies a classy finish, and it tastes wonderful, too. We like using cookie cutters to give our chocolate-dipped shortbread cookies fun shapes—especially if they’re going on Christmas trays or in cookie boxes. Speaking of which: If you’re baking for Christmas, don’t hesitate to read up on all of Betty’s best Christmas cookie recipes and tips. You’ll learn about everything from baking to decorating to freezing. Then, use your knowledge to make even more shortbread recipes throughout the season!
By Betty Crocker Kitchens
Updated Sep 20, 2023
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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
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    Be sure chocolate is completely set before storing so cookies don’t stick together.
  • tip 4
    Bake these shortbread cookies one cookie sheet at a time and on the middle oven rack for best results.

Nutrition

70 Calories, 4g Total Fat, 0g Protein, 7g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
25mg
1%
Potassium
10mg
0%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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