Nicoles Chocolate Dipped Shortbread Cookies Recipes

CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES

Steps:

• Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
• Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
• Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

NICOLE'S CHOCOLATE-DIPPED SHORTBREAD COOKIES

Steps:

• Let butter sit on counter and bring to room temperature.
• Preheat oven to 300F Cream butter until it is the consistency of whipped cream.
• Beat in the sugar, a little at a time.
• Add salt.
• Add flour, one cup at a time, mixing well after each addition.
• Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick.
• Cut with heart shaped (or whatever shaped) cookie cutters.
• Place on an ungreased cookie sheet and bake for 20 minutes or until they are lightly browned.
• Make sure that the cookies have cooled off.
• Quickly dip half the cookie in melted chocolate.
• Let it set on waxed paper.