Chocolate Dipped Shortbread Cookies
Yield: 18 cookies
Prep Time: 15 minutes
This recipe and story are sponsored by Ancestry. Thank you for supporting me in working with brands I love to bring you new recipes.
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What was a total surprise is that I’m 8% Native American! What?!
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Being that such a large part of my heritage is Scottish, I wanted to share a Scottish-inspired recipe with you!
Since shortbread is a Scottish biscuit cookie and we all adore cookies in the Handle the Heat community, I thought this Chocolate Dipped Shortbread Cookie recipe would be the perfect creation inspired by my results.
I did a little Internet sleuthing and apparently the invention of shortbread has often been credited to Mary, Queen of Scots in the 16th century. The popular triangle shape for shortbread was inspired by the shape of fabric pieces used to make petticoats during the reign of Queen Elizabeth I. Who knew?!
I deviated from the traditional recipe by using a higher ratio of sugar to make these cookies sweeter and using brown sugar for a deeper complexity of flavor. Since I increased the sugar, I wanted to make sure I used a more traditional Scottish ingredient to balance things out: oats!
And as a true chocolate lover, I just had to add the stuff into this recipe somewhere. I opted for dipping the cookies in chocolate, which I think makes them all the more beautiful.
This recipe uses a food processor to make quick and easy work of assembling the dough. If you don’t have a food processor, use quick oats, which are finer in texture, and make the dough with an electric mixer instead.
Chocolate Dipped Shortbread Cookies
Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!
- 2 sticks (227 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) light brown sugar
- 1/2 teaspoon fine salt
- 1 cup (100 grams) oats, old fashioned or quick cooking
- 1 1/2 cups (191 grams) all purpose flour
- 4 ounces (113 grams) semisweet or bittersweet chocolate
Preheat oven to 350°F. Line an 8 by 8-inch square baking pan with parchment paper or foil, leaving an overhang.
Place all ingredients except the chocolate in the bowl of a food processor and process until a smooth, soft, and slightly sticky dough forms.
Press the dough evenly into the prepared pan. Bake for about 25 minutes, or until very lightly golden brown and set. Let cool completely. Remove the sheet of shortbread from the pan and cut into squares with a big sharp knife. Cut each square into two triangles.
In a medium microwave-safe bowl, microwave the chocolate for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is smooth.
Dip each cookie in chocolate, allowing the excess to drip off. Place on a parchment lined baking sheet and allow the chocolate to set before serving or storing.
The cookies can be stored in an airtight container at room temperature for up to 5 days.
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