Holiday Chocolate Dipped Shortbread

I have a list as long as my arm every year and love trying new cookies for the holidays. Holiday Chocolate Dipped Shortbread I kinda dreamt up but I am sure it was in the cob webs in the back of my head from seeing it some where. Simple little shortbread cookies with the traditional little poke marks are then dipped in chocolate and sprinkled with crushed candy canes. These were easy to make and my daughter and myself had fun listening to Christmas carols while we dipped and sprinkled.

Shortbread is a family favorite here and then adding in a little holiday charm has made these extra special. They are fun to make with the whole family, even little ones can get in on the action helping with the candy cane sprinkles. Shortbread requires only a few ingredients so it is not expensive and easy to shop for. Most of the ingredients you will have on hand already!!

If you are searching for something different to make this year that is fun and easy you might like to try this little recipe on for the holidays. I hope you do and you enjoy them as much as we did making them for you.

Don’t miss these other great cookie recipes!

Holiday Chocolate Dipped Shortbread

Aubrey

A festive shortbread cookie that the whole family can have fun making!

4.67 from 6 votes

Print Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings 64

Ingredients

  

1x2x3x

Cookie:

• 1 cup butter softened
• ¾ cup icing sugar
• ½ tsp. vanilla
• 2 cups flour

Toppings:

• 270 gms. 10 ounces of milk chocolate chips, melted
• 5 candy canes crushed

Instructions

 

• Cream butter and icing sugar together. Add the vanilla. Slowly add in the flour. Divide dough in half and form a square out of each ball of dough. Wrap in plastic wrap and refrigerate for 30 min. to a few hours. If too hard let warm up slightly sitting on the counter.
• Preheat oven to 325F. Flour counter surface and rolling pin. Roll dough out to 1/4" thickness and into a rectangle. Trim all sides to have flat edges. Cut the cookies 3/4" wide and 2" long. Place on a cookie sheet with a silpat liner. Bake for 15-18 min. or until edges are just starting to brown. Let cool on cookie sheets for 5 min. then remove to a cooling rack.
• When ready to decorate melt the chocolate in the microwave for 30 second intervals stirring between. Line two baking sheets with wax paper. Dip cookies half way into the chocolate and sprinkle on the crushed candy canes. Let dry on the wax paper lined sheets. When tray is full let them set in the fridge. Once set move to a cookie container. Freezes well also for one month covered well.

Tried this recipe?Let us know how it was!