Chocolate-dipped shortbread cookies

Yield: 1 Servings

Measure Ingredient
1 cup Butter
½ cup Sugar
2½ cup Flour
8 ounces Chocolate candy melts

I made these today and they are so good. I have the butter laid out to make another batch after church tomorrow. it came from The Electric Kitchen; Hawaiian Electric Company, Inc. Preheat oven to 300 degrees. In large bowl of mixer, cream butter and sugar. Add flour and mix well. Spread into an ungreased 13x9 inch pan. With a sharp knife, cut halfway through the dough into 2x1½-inch rectangles.

Bake for 40 minutes or until golden brown While still hot, cut into rectangles as marked. Cool. In a heat-resistant bowl, microwave chocolate on 30% power for 3 minutes Dip cookies halfway into chocolate, one at a time, and tap gently to remove excess chocolate. Place on waxed paper.

Refrigerate until chocolate hardens. Makes 36 cookies I used white candy melts and tinted it pink. They are so pretty and not real sweet. Tomorrow I will use the chocolate melts. You can use almond bark if you can't find the melts. I get them at stores where they sell Wilton baking supplies.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on Dec 20, 1997

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