Chocolate Dipped Shortbread Cookies

Classic shortbread cookies dipped in chocolate and sprinkled with fun toppings. Adapted from Better Crocker.

5 from 2 votes

Servings 2 dozen cookies

12 oz Semi-Sweet Chocolate Chips Use a good quality chocolate. I used Ghirardelli.

Sea salt, minced toffee, candy canes, pecans, hazelnuts, or anything else that suits your fancy

In a stand mixer, beat butter, powdered sugar and vanilla until combined. Add flour and continue mixing until it forms a dough. If dough is crumbly, mix in another 1-2 Tbsp of butter.
Form dough into a ball. Place on floured surface and roll into a tube approximately 2" in diameter and 12" long. Cover in plastic wrap and refrigerate for at least an hour, or overnight.
When ready to bake, preheat over to 350, at least 30 minutes prior to baking.
Unwrap dough and using a tape measure mark dough every centimeter. Cut at marking into discs and place on parchment lined cookie sheets.
Bake approximately 15 minutes. Start checking the oven at 12 minutes until dough sets and bottom on cookies is light golden brown. Tops should not brown.
Remove from oven onto cooling racks until completely cooled. At least 30 minutes.

Using double boiler, bring water to light simmer. Add chocolate chips to top pan and stir continuously until chocolate is melted and smooth.
Pour chocolate into warmed (warm with hot water and then wipe until dry) small bowl or glass measuring cup.
Dip each cookie halfway into chocolate, let excess drip off and set back onto parchment lined cookie sheet.
Immediately sprinkle desired topping over chocolate and let cookies completely set.