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Chocolate-Dipped Shortbread




Source of Recipe


internet


Recipe Introduction


You can omit the chocolate in this recipe for a more traditional Scottish shortbread.


List of Ingredients




2 cups (500 ml) unsalted butter at room temperature
1 3/4 cups (450 ml) powdered (confectioner's) sugar
4 cups (1 L) all-purpose flour
2 Tbs (30 ml) granulated sugar, or to taste
1/2 cup (125 ml) chocolate morsels melted in a small
pan set over (not in) a pan of simmering water



Recipe





Cream the butter and powdered sugar, and mix in the flour a little at a time until thoroughly blended. Spread in about 1/2 inch (1 cm) thickness on a cookie sheet, and prick all over with the tines of a fork. Bake at 300F (150C) for about 30 minutes, until light golden brown. Sprinkle with granulated sugar immediately after removing from oven and allow to cool for 10 minutes before cutting into bars or squares. Allow to cool completely before removing from pan. Pour the melted chocolate onto a piece of wax paper and coat the bottoms of the shortbreads. Place on a clean piece of wax paper until the chocolate is cool and firm. Makes about 30 to 40 squares.