Buttery, chocolate dipped shortbread cookies.
This is the fourth recipe of my Christmas Yumminess Countdown! Catch up on my Chocolate Cherry Almond Coconut Macaroons, those yummy Snickerdoodles, and my fabulous Gingerbread House!
I really just wanted to write butter for the description above, but I figured chocolate was important enough to be thrown in there too. The amount of butter in these cookies is ridiculous. Julia had it right though… “With enough butter, anything is good.” In this case, butter made sugar and flour taste good. No seriously, that is all that is in these cookies… butter, sugar, flour, and a little vanilla. Why so simple? you ask. Well way back when, only the lower class ate this cookie because it’s really cheap to make and lasts a long time.
So because this recipe has so few ingredients, use the best quality possible. Did you hear me? BEST QUALITY INGREDIENTS POSSIBLE!!!! That means step away from the I Can’t Believe It’s Not Butter because after making these cookies you will seriously believe that it is not butter!
These cookies are usually served a lot at Christmas time but they would be good anytime of the year if you just switched to non-Christmas colored sprinkles. You could also mix it up by dipping them in chopped nuts or coconut! The best part about these cookies though is that they aren’t time consuming. You could make the dough and then wait a day to actually slice and bake them.
Enjoy your Shortbread Cookies!
…and voilà!
- 1 cup salted butter, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla
- 2½ cups flour
- 1 cup chocolate chips
- ⅔ cup sprinkles
- Beat the butter and powdered sugar with an electric mixer until combined.
- Add the vanilla and keep beating until it's smooth and fluffy.
- Add the flour and mix until incorporated.
- Dump the dough onto a piece of plastic wrap and with your hands form a rectangular prism that is about 3 inches wide and 1 inch high. (Mine ended up being 9 x 3 x 1 in.)
- Refrigerate for at least 2 hours.
- Preheat the oven to 350°F
- Remove from the fridge and slice the dough with a very sharp knife into ~1/4 inch slices. Place the cookies on an ungreased baking sheet.
- Bake for about 12-14 minutes or until they just begin to brown on the edges. They start browning really quickly so if your oven tends to cook faster than recipes say, definitely check these earlier than the 12 minute mark.
- Remove from the pan and cool on a wire rack.
- Line 1 or 2 baking sheets with wax or parchment paper.
- Melt the chocolate chips in a microwave. Start with 1 minute and then stir. Then heat in 15 second intervals, stirring in between until it is completely melted.
- Dip a cooled cookie into the chocolate. I usually don't get much chocolate (if any at all) on the underside of the cookie because it makes weird shapes when you sit it down on the baking sheet. Scrape the excess chocolate off the backside of the cookies.
- Then dip the cookie in sprinkles or sprinkle them over the chocolate (if you don't want to get chocolate in the rest of the sprinkles).
- Place cookies on the baking sheet and put in the fridge for about 15 minutes or until the chocolate sets.
- Store in an airtight container.
Adapted from Teens Cook Dessert
I made these, easy to make and great to eat!