These treats look so extravagant and great, yet prepare to be blown away. They just require a bunch of fixings and are very simple to make. You must love that! Over all that, they are likewise excessively delectable. These are extraordinary for a casual get-together, child shower, informal breakfast, or only for a customary treat.
I've plunged these treats in liquefied chocolate. Extraordinarily, I utilized Ghirardelli's liquefying wafers. You can utilize chocolate chips as well, yet wafers are simply so natural to work with. You additionally don't need to plunge them in chocolate by any means. It includes a fun and extravagant completing touch and a higher chocolate content, yet you can have these treats plain also.
These treats hold their shape which implies you can cut them in squares or square shapes as appeared, or you can go through dough shapers to accompany your very own shape. Littler dough shapers may require a marginally shorter cooking time so make certain to watch them intently.
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Ingredients
- 1 cup butter softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 8 oz melting chocolate wafers
Instructions
- In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
- Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
- Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
- Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
- Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
- Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden.
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1 Comments
I have always LOVED shortbread and these looked amazing so I decided to go for it and make a double batch. They turned out perfect! They are incredibly delicious and SO beautiful! I used a 2 gallon bag for my double batch and it worked out really well. I also used a ruler and a pizza cutter to cut them out. Couldn't have been easier! I wish I could post a photo of how well these turned out. Thank you for this wonderful recipe that I will be making for many years to come!
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