Chocolate Dipped Shortbread Cookies

Makes about 30 cookies

12 tbsp unsalted butter, at room temperature
1/4 cup sugar
1/2 tbsp vanilla extract
1 3/4 cups flour, plus more for dusting
1/4 cup cornstarch
1⁄2 tsp kosher salt
8 oz dark chocolate, melted
Multicolored nonpareils, to decorate

Beat together butter, sugar and vanilla in a bowl on medium-high speed until fluffy. Add in flour, cornstarch and salt. Beat until combined. Transfer dough to a floured surface and flatten into a disk. Refrigerate for about one hour.

Preheat oven to 400°F. Roll dough until 1/3" thick. Try not to overwork the dough. Cut out cookies with cookie cutters. Transfer to a parchment-lined baking sheet and space cookies 2” apart. Refrigerate baking sheets for 30 minutes before baking (this makes sure the cookies will keep their shape while baking). Bake cookies until lightly brown, about 6-8 minutes. Let cool completely on rack.

Melt chocolate. Dip the top of each cookie in chocolate. Garnish with nonpareils and chill until set.

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