Triangles of tender, buttery shortbreaddipped in semisweet chocolate.
1 1/4 cups all purpose flour1/2 cup plus 2 tablespoons butter or margarine,softened1/2 cup sifted powdered sugar1/2 teaspoon vanilla extract1 (6-ounce) package semisweet chocolatechips (1 cup)1 tablespoon vegetable shortening
Preheat oven to 325°F (160°C).
In a mixing bowl, using an electric mixerat medium speed, blend together the flour, butter, powdered sugarand vanilla until blended.
Press dough into an ungreased 9-inch squarebaking pan. Score dough into 16 squares with a sharp knife. Scoreeach square into 2 triangles. Prick each triangle twice withthe tines of a fork.
Bake for 20 to 25 minutes or until lightlybrowned. Cool in pan on wire rack for5 minutes and then cut into triangles. Allow to cool completelyin pan on wire rack.
Melt chocolate chips and shortening togetherin the top of a double-boiler over simmering water. (Or meltin a 2-cup glass measure in microwave oven on HIGH for 1 minute,stir and heat for additional 30 seconds to 1 minute as neededuntil melted, being careful not to scorch the chocolate).
Dip one corner of each triangle into chocolatemixture. Place on wax paper (or plastic wrap; aluminum foil)and let stand until chocolate is set.
Makes 2 1/2 dozen.
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