Chocolate Chip Shortbread Cookie Dippers

Step 1

In a bowl, cream together butter and sugar.

Step 2

In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough may look crumbly, but holds its shape when pinched between two fingers.  Add chocolate chips and press into dough.

Step 3

Shape dough into a disc and wrap in wax paper. Refrigerate for 30 minutes.

Step 4

Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Step 5

Dust counter top and rolling pin with flour, then roll dough to 1/4" thickness. Cut off rounded edges, leaving you with a large square or rectangle. Slice dough into long rectangles, about 1 inch by 4 inches. Place on baking sheet. ***If your dough has been out of the refrigerator for a long time at room temperature, I recommend placing the entire baking sheet back in the refrigerator for 10 minutes to chill your cookies before baking. This will help your cookies keep their shape.

Step 6

Bake for 12-14 minutes or until cookies begin to lightly brown around edges. Remove from oven and allow to cool for 2-3 minutes before removing from sheet to cool completely.