Chocolate-Dipped Shortbread Sandwich Cookies
Yield: 28 2 1/2-inch cookies
Cook Time: 10-12 minutes
Tips: Cookies may be made into smaller sizes, producing more cookies (see recipe).
Suggestion: Once dipped and while chocolate is still melted, chocolate can be dipped in finely chopped nuts, nonpareils or shredded coconut if desired.
These Chocolate-Dipped Shortbread Sandwich Cookies are a heavenly indulgence in more ways than one! The sandwich cookies
are thin, buttery and flaky (and even a tad chewy) shortbread cookies that melt in your mouth, and on their own (without the filling or chocolate dipping) would taste fabulous. These irresistable cookies are topped with granulated sugar before baking (simply by dipping the bottom of a glass in sugar, then pressing down on the cookies to flatten them), giving them a crispy outer coating. Once cooled, the cookies are filled with a lemon-flavored creamy filling, then dipped in your choice of chocolate or white chocolate (or both!). Once the cookies have been dipped into chocolate and the chocolate is still melted, you can dip the chocolate into a variety of toppings, including finely chopped nuts, nonpareils or shredded coconut (or use your imagination!) However these cookies are decorated, they are almost too delicious!
Recipe▼
Ingredients
- Cookies
- 1 cup (2 sticks) butter (at room temperature)
- 1 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups flour
- sugar
- Cookie Filling
- 2 cups powdered sugar
- 1/2 cup (1 stick) butter (at room temperature)
- 2 tablespoons fresh lemon juice (as needed)
- Chocolate (dark or white)
- 4 oz. semisweet or white chocolate (or 2 oz. each) (chocolate chips or baking chocolate)
- 1 tablespoon butter
- chopped nuts, any-colored nonperils or shredded coconut (optional)
Directions
Cookies
In an electric mixer bowl, beat butter and sugar until well-blended and creamy. Add egg yolk, vanilla and flour, and mix again at medium speed until thoroughly blended. Cover with plastic wrap and chill in refrigerator at 1- 2 hours to firm up cookie dough.
Form cookie dough into 56 balls and place on baking sheets 2 inches apart. (Tips: Filling a cookie scooper just up to the top of the scoop and scraping off any excess with a knife will ensure all balls will be the same size. To make smaller (and more) cookies, form into 72 balls of dough.)
Place balls of dough 2 inches apart on ungreased cookie sheets. Preheat oven to 325° F. Place a small amount of sugar (about 2 tablespoons) into a small bowl. Dip the bottom of a small glass (that has a flat bottom) into sugar and use it to flatten each ball to a 1/8-inch thickness (dipping before flattening each cookie). Bake for 10-12 minutes or until cookies are lightly colored with slight brown edges. Transfer cookies to a cooling rack.
Cookie Filling
Using an electric mixer or handheld mixer, cream powdered sugar and butter. Add lemon juice and continue mixing until thoroughly blended. Spread a teaspoonful on half of the baked cookies, then cover each with another cookie, making a sandwich.
Chocolate Dip
In a double boiler over low heat (you can also place a heat-proof bowl over a small saucepan filled with a little water), heat chocolate and butter until just melted. (You may also heat in microwave, heating on high for 30-second intervals, stirring in between just until fully melted but not overheated - about 1 to 1 1/2 minutes)> Dip an edge of each cookie sandwich into chocolate, then into nuts, nonperils or coconut (if using). Place on cooling rack (with wax paper underneath to catch drippings, if desired) and allow chocolate to set before serving. Setting time will vary depending on temperature of room.
Store in tightly covered container, layered with sheets of waxed paper to prevent cookies from sticking to one another.
