Day 3: Chocolate Dipped Shortbread

I just borrowed this. You know the drill.

I'm a big fan of shortbread cookies, but I don't think I've ever actually made them around the holidays. If it's not covered in sprinkles or green icing, is it really even a Christmas cookie? These are tough questions. If a sugar cookie tree fell in the woods would it make a sound? I don't know, but my dog grabbed a sugar cookie tree from the table the other day and I didn't hear it, so maybe.

Whether or not they're Christmas staples, this recipe is a keeper and today is officially the third day of the 12 days of Christmas Cookies. So without any further ado, here is the recipe for Chocolate Dipped Shortbread cookies! 

Chocolate Dipped Shortbread Cookies

Ingredients

1 cup unsalted butter at room temperature

2/3 cup powdered sugar

1 1/4 teaspoons vanilla

2 cups all purpose flour

1/2 cup unsweetened cocoa

1 cup semi sweet chocolate chips

Instructions

1. Preheat the oven to 325 and line two 8 inch square baking pans with aluminum foil letting it slightly go over the edge of the pan. 

2. In a large bowl, with an electric mixer, beat together the butter, sugar and vanilla until light and creamy. On a low speed, gradually beat in the flour and cocoa until just mixed. The dough will be stiff.

3. Divide the dough in half, and press each half evenly into the bottom of a prepared pan. With a sharp knife lightly score each shortbread sheet into 8 even wedges NOT cutting through the dough completely.

4. Bake on the top rack of the oven until firm to the touch for about 20 minutes. Cool completely on wire racks. 

Sounds easy enough right? Mark this one in the books as another successful Christmas cookie during these glorious 12 days of Cookies! Come back tomorrow for a cookie that has pecans and red raspberry jam. It'll be awesome. 

Source: Very Merry Cookie Party; How to Plan and Host a Christmas Cookie Exchange

By: Barbara Grunes and Virgina van Vynckt