Rating: 3 stars
3 Ratings
  • 5 star values: 0
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  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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Credit: Greg DuPree

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Makes 50 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Whisk together the flour, cocoa, and salt in a bowl.

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  • Neat the butter, sugar, and vanilla in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined.

  • Press the dough into a jelly roll pan or a rimmed baking sheet (which makes slightly thinner shortbread). Cut the dough into 50 1-by-3-inch pieces, then prick all over with a fork. Bake, rotating the pan halfway through, until just starting to pull away from the edges of the pan, 26 to 28 minutes. Let cool for 5 minutes, then recut along the scored lines. Let cool completely in the pan.

  • Combine the cream and chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between, until melted and smooth. Let cool slightly. Dip one end of each shortbread finger in the chocolate. Transfer to a wire rack and allow to set.

Nutrition Facts

130 calories; fat 9g; cholesterol 20mg; sodium 25mg; protein 1g; carbohydrates 13g; sugars 5g; fiber 1g; iron 1mg; calcium 5mg.
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