Tuesday, July 10, 2012

Mini Dipped Chocolate Shortbread Cookies

Talk about stopping and smelling the chocolates - these little cookies are just right for sitting down with a cup of tea, putting your feet up, and composing an ode to chocolate in your mind while remaining oblivious to the chaos around you for just a moment. Aaahhh...

I found this fabulous recipe in a little book called The Lady Had Seconds  - found in a thrift store! I made these cookies for our church ladies' tea and they were a hit! They should just be called chocolate bliss - so good! And so dainty - just right for a tea party! Shortbread is easy to make and I know that you can handle this recipe! Hey - every sentence in this paragraph has an exclamation point! :)

If a recipe starts out with lovely melted chocolates like this, you know it's going to be good! :)

After you mix the dough, you roll it into 4 1-inch diameter logs covered with wax paper and then freeze for a while before slicing. So don't forget to do this part ahead of time!

Sliced and baked. I froze mine for too long and started slicing while a little too cold so my dough wouldn't slice neatly to make perfect rounds - but once you dip them in chocolate, it just doesn't matter anymore. :)

Dipped, set up and ready to devour nibble!

Mini Dipped Chocolate Shortbread Cookies

10 tablespoons cold butter, cut into pieces
1 cup cake flour
3/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
3 ounces bittersweet chocolate, melted

Chocolate Glaze
6 ounces bittersweet chocolate
4 tablespoons butter

Preheat oven to 325 degrees F. Line cookie sheet(s) with parchment paper or non-stick foil.

Beat butter, flours, powdered sugar and salt in large bowl until crumbly. Add melted chocolate. Mix until a stiff dough forms.

Divide dough into 4 sections. Roll each section into a log, about 3/4 to 1-inch in diameter. Wrap rolls in wax paper. Freeze 1-2 hours, until firm. {If you leave it longer and completely freeze the dough, you'll need to let it thaw some before slicing.}

Remove paper and slice dough in 3/4-inch pieces. Place rounds 1 inch apart on prepared cookie sheet(s). Bake about 15 minutes, until firm to the touch. Remove to wire rack and cool completely.

Prepare Chocolate Glaze by melting chocolate and butter in small saucepan over low heat. Stir occasionally.

Dip half of each cookie in glaze. Let sit on wax paper until chocolate is set up and firm - 30 minutes or so. Enjoy!!

There they are - on the top plate - in easy reach - LOL!

These cookies look and taste like they are difficult to prepare, but it truly is a simple recipe to follow. I think you should try them out soon!

I might be in love with shortbread cookies - incredibly delicious simplicity. My other shortbread recipes:

Have you ever made shortbread cookies? Have you ever made CHOCOLATE shortbread cookies?! :)

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls
 ~ Sweet Tooth Friday at Alli 'N Sons
 ~ I'm Lovin' It at TidyMom

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Have a blessed and blissful day friends!


  1. Those look really really REALLY good. It looks easy enough to convert to GF too. Hmmm.....

    Big why is it called short bread and not tall bread size hugs to you. In fact why is it called bread at all? Oh the things I ponder!

    Love ya!

  2. Oh my! Another good chocolate recipe to try. I love what you said - "composing an ode to chocolate in your mind"! love it! :-)

  3. I love shortbread cookies! I rarely have chocolate shortbread, what a treat! I love how thick these cookies are, yummy!


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