Chocolate Dipped Brown Sugar Shortbread Cookies Recipe - Allrecipes.com
Chocolate Dipped Brown Sugar Shortbread Cookies Recipe
  • READY IN 55 mins

Chocolate Dipped Brown Sugar Shortbread Cookies

Recipe by  

"Spicy, buttery brown sugar cookie strips are dipped in chocolate for a great treat with the flavors of autumn."

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Ingredients Edit and Save

Original recipe makes 48 cookies Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar, salt, and, if desired, pumpkin pie spice, scraping the bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon. Use your hands to bring dough together in a ball.
  2. Pat or roll dough into a 12x8-inch rectangle (about 1/4 inch thick) on an ungreased baking sheet. Cut the 8 inch side of the dough into eight 1-inch strips (do not separate strips). Cut each strip lengthwise into six 2-inch sections (do not separate rectangles). After cutting, there should be 24 rectangles measuring 1x2-inches. Bake for 15 minutes. Remove from oven and cut the rectangles in half to make 48 smaller cookies. Bake for an additional 10 minutes or until cookies are lightly browned and crisp. Cool on cookie sheet on a wire rack.
  3. In a small microwave-safe bowl, combine Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Dip cookies in melted chocolate; let excess drip back into the bowl. Placed dipped cookies on waxed paper; let stand until set. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze up to 3 months.
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Reviews More Reviews

Dec 28, 2012

Great recipe...my husband has been eating the cookies I made to give away as gifts! I'll have to remember to make a special stash just for him when I make these again. I subbed out the pumpkin spice for vanilla extract and added colourful sprinkles for a more festive look.

 
Sep 09, 2014

I made this as directed, or tried to. The second step is a mess, b/c it has you taking 8 strips, cutting them each into 6 pieces, and only getting 24. Also, baking the shortbread as directed made the pieces ooze together, and when I tried to separate them after baking, they broke. The taste is nice, but bland. It definitely needs some kind of spices, and I think I would add more salt, too. That said, people ate them, and it was a simple enough recipe and looks lovely.

 

3 Ratings

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Nutrition

  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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