Chocolate Dipped Shortbread Cookies with Crushed Candy Canes
Servings
1 – 2dozen, depending on the cookie cutter size
Servings
1 – 2dozen, depending on the cookie cutter size
Ingredients
Instructions
  1. Preheat oven to 315 degrees.
  2. In the bowl of a standing mixer, beat the butter and sugar until fluffy. Mix in vanilla. Add flour and salt, then mix until combined. Sometimes it helps to use your hands to create a solid mixture of dough.
  3. Roll out the dough on a floured surface until it’s about 1/3 inch thick. Used desired cookie cutters and place on baking sheet. Bake for about 14 minutes, until the edges start to look golden. Let cool on the baking sheet for a couple minutes before transferring to a cooling rack.
  4. Line a couple baking sheets with wax paper and set aside. Once cookies are cooled, melt the chocolate chips and paraffin wax in a double boiler. Dip the cookies halfway, gently shaking to remove excess chocolate. Place on prepared baking sheet and sprinkle with crushed candy canes. Place in refrigerator to harden (I usually store them in the fridge, too).