Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chocolate-Dipped Shortbread Cookies




Source of Recipe


tgcmagazine.com






List of Ingredients



• 1/2 cup unsaltec butter, softened
  
• 1/2 cup sugar
  
• 2 tsps vanilla
  
• 2 cups biscuit mix
  
• 4 oz semisweet chocolate, melted
  






Instructions



1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
   
2. In a large mixer bowl, using an electric mixer, blend butter and sugar on medium speed for about 3 minutes or until light and fluffy. Blend in vanilla. Add biscuit mix and blend just until incorporated. Scoop dough by heaping T and place on prepared baking sheets about 2" apart, making sure bottom is flat. Press down cookie dough mounds with the palm of your hand.
   
3. Bake until edges are light brown, 8 to 10 minutes. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
   
4. Place cooled cookies side by side on parchment paper. Dip a fork in melted chocolate and swirl it over top of cookies to make chocolate designs. Or dip one end of each cookie into the chocolate and place cookie on parchment to cool.
   






Final Comments


Makes 24 cookies