Chocolate Dipped Brown Sugar Shortbread Cookies

Name: Chocolate Dipped Brown Sugar Shortbread Cookies
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 48
Cuisine: Global
Ingredients: 237 milliliters Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; 118 milliliters packed brown sugar; 532 milliliters all-purpose flour; 1 teaspoons salt; 2 teaspoons shortening; 237 milliliters unsalted butter, softened

Chocolate Dipped Brown Sugar Shortbread Cookies might be just the dessert you are searching for. This recipe serves 48. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 86 calories. If you have butter, brown sugar, shortening, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Pumpkin Pie Spice

Brown Sugar

Butter

Dough

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Wooden Spoon

Spatula

Blender

Bowl

Oven

Pat or roll dough into a 12x8-inch rectangle (about 1/4 inch thick) on an ungreased baking sheet.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Cut the 8 inch side of the dough into eight 1-inch strips (do not separate strips).

Ingredients you will need

Dough

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.

Equipment you will use

Oven

Remove from oven and cut the rectangles in half to make 48 smaller cookies.

Ingredients you will need

Equipment you will use

Oven

Bake for an additional 10 minutes or until cookies are lightly browned and crisp. Cool on cookie sheet on a wire rack.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Oven

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.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Shortening

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Chocolate

Dip

Equipment you will use

Microwave

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.

Ingredients you will need