B And W Chocolate-Dipped Shortbread Cookies
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Flour1 cup
Sugar1 tsp
Vanilla Extract1 tsp
Orange Zest1 pinch
Salt2 cups
Dark Chocolate (chopped)Directions:
1
Watch how to make this recipe
2
Combine the flour, sugar, vanilla extract, orange zest and salt in a food processor; pulse to lightly mix
3
Add the butter and pulse until combined
4
Form the dough into a disk and wrap in plastic
5
Chill for 30 minutes
6
Preheat the oven to 350 degrees F
7
On a lightly floured work surface, roll the cookie dough out to a 1/4-inch thickness
8
Cut out cookies using a 1 1/2-inch round cutter
9
Arrange the cookies, spaced at least 1-inch apart, on a parchment-lined baking sheet
10
Bake until the cookies are a pale golden brown, about 15 minutes, rotating halfway through
11
Let cool slightly, then transfer the cookies to a wire rack to cool completely
12
Heat an inch of water in a small saucepot
13
Place the chocolate in a heatproof bowl and set it over the saucepot
14
Bring the water to a simmer
15
When the chocolate has melted, immediately remove the bowl from the saucepot and whisk the chocolate until smooth
16
Dip the cookies halfway into the chocolate and place them on parchment paper to set
17
Once the chocolate has set, enjoy