CHOCOLATE-DIPPED SHORTBREAD COOKIES
Party time! Rich and buttery cookies are dipped for an extra treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
- Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
- Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g
CHOCOLATE-DIPPED PECAN SHORTBREAD COOKIES
Butter, sugar, toasted pecans and chocolate. What's not to like? This recipe creates DECADENT, melt-in-your-mouth pecan shortbread cookies. I fixed a batch last night. By this morning...they were gone.
Provided by Torrey Moseley
Categories Chocolate
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. I suggest using a Kitchenaid (or other brand) stand mixer with a paddle attachment as this is a VERY stiff dough -- I don't suggest mixing it by hand ...either your hand will wear out or the wooden spoon will break.
- 2. Cream together sugar and butter--just until combined.
- 3. Add extracts and stir into butter/sugar mixture.
- 4. In separate bowl, whisk flour and salt together.
- 5. Add flour/salt mix to butter/sugar mix, a little at a time.
- 6. Add chopped pecans to dough and THOROUGHLY incorporate them. (I chopped them by hand).
- 7. Place reserved 1/2 cup of pecans in separate bowl.
- 8. Divide dough into 4 equal pieces. By hand, roll each piece into a log (about 2-3 inches in diameter). Wrap each log, snugly, with plastic wrap and chill in refrigerator for at least 1 hour.
- 9. Preheat oven to 350 F (175 C).
- 10. Remove plastic wrap from dough log and slice into 3/8-inch - 1/2-inch thick slices.
- 11. Place sliced dough onto UNGREASED parchment-paper lined cookie sheet about 1/2 inch apart.
- 12. Bake for 15-20 minutes until edges are golden brown and center is cooked but NOT browned (see photo above).
- 13. After baking, gently transfer to cooling rack (they're VERY fragile at this stage), and cool completely. Once cooled, they are quite sturdy.
- 14. In microwave-safe bowl, melt chocolate morsels (in 30-second increments, stirring after each increment)
- 15. Spread reserved, chopped pecans (or, if desired, sliced almonds) onto cookie sheet and return to oven for 5-10 min. until toasted. Watch them carefully so they don't burn. Then, place them in a bowl.
- 16. Coat cooled cookies 1/2-way with melted chocolate (front, back, and sides)--scraping off excess.
- 17. Roll chocolate-dipped cookies in toasted pecan pieces. Alternately, you can use sliced almonds, or crushed toffee pieces (Heath or Skor bars)...or, leave them plain or just dipped in chocolate if you like. When coated, return cookies to cooling rack to set.
- 18. Chill chocolate-dipped cookies for 20-30 min. in fridge to set chocolate before serving.
- 19. Store in airtight container (if you have any left).
CHOCOLATE DIPPED PECAN LOGS
This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325*F.
- Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
- Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
- Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
- Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
- Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
- When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
- Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
- As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!
CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
- Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
- For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
- Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
EASY DOUBLE-DIPPED CHOCOLATE AND NUT SHORTBREAD LOGS
These are cookies shaped in a small log and dipped in chocolate then nuts on both ends..they are SO easy to make and absolutely OUT OF THIS WORLD! You can just dip one end of the cookie in chocolate and nuts if desired, you will only need 1 cup of chocolate chips with 1 tablespoon shortening for only one side. If you are using salted butter, then omit the pinch of salt. These are a must for your holiday baking tray, you will love these, I promise! Cooking time is only estimated depending on the size of logs.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 35-40 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 325°.
- Lightly grease cookie/baking sheets.
- In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
- Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
- Stir in 1 cup mini chocolate chips.
- Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
- Place on cookie sheets about 1-1/2-inches apart.
- Bake for about 10-14 minutes or until the logs are firm.
- Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
- In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
- Dip one end in the chocolate then into the chopped nuts.
- Holding the cookie in the middle, repeat with the other end of the cookie.
- Place on waxed paper to set.
Nutrition Facts : Calories 195.2, Fat 14.3, SaturatedFat 6.5, Cholesterol 13.9, Sodium 7.1, Carbohydrate 17.3, Fiber 1.5, Sugar 9.9, Protein 2.3
CHOCOLATE DIPPED SHORTBREAD
Make and share this Chocolate Dipped Shortbread recipe from Food.com.
Provided by kittycamo98
Categories Dessert
Time 3h28m
Yield 8 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and sugar. Add vanilla, cinnamon and nutmeg (if using). Mix in mini chocolate chips, if using. MAKE SURE TO MIX THOROUGHLY!
- Place dough in a large piece of plastic wrap. Shape dough into a log about 3 inches wide and 3/4 inches tall. Cover with the wrap and refrigerate for 3 hours.
- Preheat the oven to 350 degrees F. take dough out of the fridge and remove the plastic wrap. Cut the dough into 1/4 inch thick slices and place 1 inch apart on UNGREASED cookie sheets. Bake for 18-20 minutes or until just slightly browned. DO NOT overcook! Remove from cookie sheets to wax paper to cool completely.
- In a small saucepan, melt chocolate and shortening until smooth, stirring constantly. Dip cookies in halfway and shake extra chocolate off. Then dip chocolate part of cookie into topping of your choice, such as chopped nuts, sprinkles, crushed candy bars, or small candies. Let dry. Repeat with all cookies, stirring chocolate occasionally to keep smooth. You may have to melt some more chocolate. After all cookies have dried, keep in an airtight container with wax paper between each layer of cookie.
Nutrition Facts : Calories 136.7, Fat 8.6, SaturatedFat 5.3, Cholesterol 20.3, Sodium 68.1, Carbohydrate 13.6, Fiber 0.5, Sugar 3.5, Protein 1.5
CHOCOLATE-DIPPED SHORTBREAD
Provided by Tracey Seaman
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 dozen cookies
Number Of Ingredients 6
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
- In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
- On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
- Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
- To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
- Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)
FESTIVE SHORTBREAD LOGS
I first made these rich and tender cookies as a teenager and now make them for my husband and our two sons. The smiles on their faces are well worth the time and effort. -Michele Fenner, Girard, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add vanilla. Gradually add flour and mix well. , With lightly floured hands, shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges and bottom are lightly browned. Cool for 2-3 minutes before removing to wire racks., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle chocolate over half of the cookies. Dip one end of remaining cookies into chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 188 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 79mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
DIPPED CHOCOLATE LOGS
When my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies, and the chocolate logs are always on the top of our list. —Deanna Markkos, Western Springs, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, mix cocoa and hot water until smooth; cool slightly., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, vanilla and cocoa mixture. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture (dough will be stiff)., Cut a large hole in the tip of a pastry bag; insert #829 or other open star pastry tip. Working in batches, pipe dough to form 2-1/2-in.-long logs, 2 in. apart, onto ungreased baking sheets., Bake until firm, 18-22 minutes. Remove from pans to wire racks to cool completely., For glaze, in a small bowl, mix cocoa and hot water until smooth; stir in butter, milk and vanilla. Gradually add confectioners' sugar, mixing until smooth., Dip each cookie halfway into warm glaze, holding cookie at a slight angle; allow excess to drip off. Place on waxed paper. Immediately sprinkle with pecans and nonpareils. Let stand until set.
Nutrition Facts : Calories 140 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 56mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
More about "chocolate dipped pecan shortbread logs recipes"
CHOCOLATE DIPPED PECAN SHORTBREAD COOKIES - GARLIC & ZEST
From garlicandzest.com
4.2/5 (10)Total Time 40 minsCategory DessertCalories 209 per serving
- Preheat oven to 325°. Place pecans in a single layer on a baking sheet. Roast pecans for 10-15 minutes or until toasted and fragrant.
- Transfer pecans to a mini prep food processor and chop finely, but don't grind. You can also use a cutting board and knife to chop the pecans very finely. Set aside to cool.
- In a large mixing bowl (of a stand mixer if you have it) mix the butter and sugar until combined. Add the vanilla and mix until blended into sugar mixture.
- Sift together the flour and salt and add it to the butter mixture and blend on low speed until dough just starts to come together.
CHOCOLATE DIPPED PECAN SHORTBREAD COOKIES - JULIA'S ALBUM
From juliasalbum.com
4.9/5 (7)Total Time 1 hrCategory DessertCalories 139 per serving
- Toast pecans at 350 degrees Fahrenheit for 5 minutes. Watch carefully to make sure they don’t burn – they burn easily. Cool them off completely.
- In a large mixing bowl, beat butter, sugar until creamy. Add vanilla and continue beating. Add 1/2 cup finely ground pecans and beat to combine. In a separate bowl, combine flour and salt, then add mixed flour and salt to the creamy butter-sugar mixture. Do not overmix, just enough to combine all ingredients and form a cookie dough.
- Melt chocolate in a small skillet over medium heat, just until chocolate melts, about 5 minutes. Remove from heat.
PECAN CHOCOLATE DIPPED SHORTBREAD COOKIES - NICK
From nickandalicia.com
4.5/5 (13)Category CookiesServings 24Total Time 31 mins
CHOCOLATE PECAN SHORTBREAD COOKIES - FAMILY …
From familycookierecipes.com
4.2/5 (8)Category Cookies, DessertServings 4Total Time 32 mins
- With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in vanilla extract and cocoa powder.
- Add flour, baking powder and salt. Mix until it forms a dough. Add in pecans and mix until combined.
- Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!)
PECAN SHORTBREAD COOKIES - ONCE UPON A CHEF
From onceuponachef.com
TOFFEE PECAN SHORTBREAD COOKIES - HOUSE OF NASH EATS
From houseofnasheats.com
CHOCOLATE DIPPED COOKIES {SIMPLE SHORTBREAD!} | LIL' LUNA
From lilluna.com
PECAN SHORTBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE DIPPED SHORTBREAD COOKIES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
TOP 41 LOG COOKIES DIPPED IN CHOCOLATE RECIPES
From bahaga.churchrez.org
SALTED BUTTER-PECAN SHORTBREAD COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
SALTED DOUBLE CHOCOLATE SHORTBREAD COOKIES RECIPE - DINNER, …
From dinnerthendessert.com
TOFFEE PECAN SHORTBREAD COOKIES - COOKING CLASSY
From cookingclassy.com
CHOCOLATE DIPPED PISTACHIO SHORTBREAD RECIPE RECIPES
From kasur.keystoneuniformcap.com
CHOCOLATE-PECAN SHORTBREAD BARS RECIPE - TANYA HOLLAND
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love