Dessertscrazyforcrust3.6
Chocolate Dipped Ginger Shortbread
These slice and bake shortbread cookies are perfect for Christmas! Ginger is added to the shortbread dough and the cookie is then dipped in chocolate!
👥 18 Servings👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Cream butter and powdered sugar in the bowl of a stand mixer (or using a hand mixer). Add vanilla and mix, scraping the bowl a few times to make sure that the butter and powdered sugar are completely incorporated. Mix in salt and flour until combined, then stir in the ginger. Note about the ginger: you can muddle the ginger before adding it or not, your choice. I did a combination of both.
2
Turn out dough onto a sheet of waxed paper. Form dough into a 9” log and roll up in the wax paper sheet. Chill for ⏱️ 30 minutes.
3
Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silpat baking mat.
4
Unroll the log of shortbread dough and slice into 18 rounds. Place cookies on prepared cookie sheet (they will not spread much).
5
Bake for ⏱️ 9-12 minutes, until they start to turn golden, depending on how soft you want them. I cooked mine ⏱️ 10 minutes for a pillowy soft shortbread, but if you want it more cooked then bake them an additional ⏱️ 2 minutes or so. Cool completely before dipping.
6
To dip, melt chocolate in a small bowl according to package directions. Dip half of each cookie in the chocolate and place it on a wax paper (or silpat) lined cookie sheet. Chill to set. Store cookies at room temperature for up to 3 days or freeze for up to one month.
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