Double-Dipped Chocolate Shortbread Cookies
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Ingredients
| 3 oz. | semisweet chocolate, minced | | 1-1/2 stick | unsalted butter, softened | | 1 tsp. | vanilla | | 1-1/2 cup | all-purpose flour | | 1/2 cup | confectioners' sugar | | 2 tsp. | unsweetened cocoa powder | | 1/8 tsp. | salt |
Dipping
| 4 oz. | white chocolate, minced | | 1/2 cup | heavy cream | | 3 oz. | semisweet chocolate, minced |
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Instructions
Melt semisweet chocolate over hot, not simmering water in double boiler. Set aside to cool to lukewarm. In large bowl, cream butter with mixer. Beatin melted chocolate. Beat in vanilla, flour, sugar, cocoa, and salt. Wrap and chill dough 30 mins or until firm enough to roll into balls. Preheat oven 350°F. Roll dough into 1-inch balls, then roll each ball into a thick log. Place on ungreased cookie sheet; press dough into a 1/4-inch thickness with the tines of a fork, keeping cookies oval in shape. Bake 8-10 minutes or until just set. Do not overbake. Transfer to wire rack.
Dipping Cookies:
In small bowl set over a saucepan of hot water, melt white chocolate with 1/4 cup cream, stir until smooth. Keep mixture over hot water so it will be liquid for dippig. In another small bowl set over a saucepan of hot water melt semisweet chocolate with the remaining 1/4 cup cream; stir until smooth. Keep warm. Dip one end of a cookie in the white chocolate and the other end in the dark chocolate; return to cooling racks so the chocolate can set. Repeat with remaining cookies.
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