Chocolate Dipped Shortbread Cookies

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 Sprinkles
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

• Desserts

  • 6 oz Chocolate almond bark or candy melts

Found on chocolatechocolateandmore.com

Description

Ingredients

• 1/2 cup butter, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 6-8 ounces chocolate almond bark or candy melts*
• sprinkles

Directions

• In a mixing bowl, beat butter until light and fluffy. Add in powdered sugar and beat again until pale. Add in vanilla extract, beat one more time.
• Combine flour and salt. Slowly add flour to butter mixture, beating on low speed, until completely incorporated.
• Dived dough in 2 wrap in plastic wrap, shaping into a disck. Chill for at least 1 hour, until firm.
• On a floured surface, roll out one disk at a time to 1/4 inch thickness. Cut into desired shapes with a cookie cutter (or use a knfe and cut into sticks 1 inch wide and 2-3 inches long.)
• Place cut cookies on a parchment lined baking sheet. Place baking sheet in the refrigerator for 10 minutes to re-chill dough. Bake in a preheated 325 degree oven for 12-15 minutes, until firm. Let cookies rest on baking sheet for 10 minutes before removing to racks to cool completely. Repeat with second disk of dough.
• Once cookies are competely cooled, melt chocolate according to package directions. Dip 1/4 of cookie into melted chocolate and carefully tap off excess. Dip chocolate coated cookie in sprinkles or use fingers to sprinkle sprinkles over cookie. Set on wax paper until chocolate hardens, Store in an airtight container.