Chocolate-Dipped Shortbread Cookies

Step 1

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a cookie sheet with parchment paper.

Step 2

Combine the butter and sugar until light and fluffy. Then, add vanilla and stir.

Step 3

Add the flour to the butter-sugar mixture and gently mix until it's almost incorporated. It should be slightly shaggy (not smooth).

Step 4

Pour the dough onto a lightly floured surface and gently press it until it comes together.

Step 5

Portion the dough into 1/2-inch balls and roll them in sugar, coating them well. Then, place them an inch apart on the baking sheet.

Step 6

Flatten the dough balls slightly with a fork or the bottom of a glass.

Step 7

Bake for 12 to 15 minutes, but check them after 10 minutes. When ready, they should be very lightly golden at the edges with a puffy middle.

Step 8

Remove the baking sheet from the oven and let them cool for 5 minutes. Then, transfer the cookies from the baking sheet to a wire rack and let them cool completely.

Step 9

When the cookies are cold, slowly melt the chocolate (30-second intervals in the microwave or on the stove) until smooth and shiny.

Step 10

Carefully dip half of each cookie into the melted chocolate, letting the excess drip off before placing them on a fresh baking sheet with parchment paper.

Step 11

Add any extras (chocolate shavings, sprinkles, etc.), then leave the cookies to cool. Place them in the fridge for 10 to 30 minutes to allow the chocolate to harden. Serve, and enjoy!