These decadent and light Chocolate Dipped Whipped Shortbread cookies are the perfect holiday cookie. A buttery whipped shortbread cookie, dipped in dark chocolate and topped with a few toasted almonds.

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This will be my last holiday cookie this year and it’s a great one! In the past years, cookies like my Newfoundland Snowballs, my Pecan Oatmeal Cookies and my Chocolate Drizzled Shortbread Cookies have all been a huge hit here at Julia’s Cuisine. And I feel this one could easily be a new favourite!

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What are These Cookies Like

• Difficulty – I would rate these cookies about a medium difficulty. They are time consuming, require patience and you really have to pay close attention to get them just right. But, they are easily achievable by following the recipe and the recipe tips to help you along the way!
• Taste – These cookies are light and buttery with a decadent topping of rich semi sweet chocolate and chopped nuts.
• Serving – This recipe will make about 18 cookies. You can adjust the serving size in the recipe card at the end of the post to make as many as you like.

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Ingredients

• Flour – All purpose flour is the most common type of flour used in baking.
• Cornstarch – These cookies use a small amount of cornstarch. Cornstarch will help prevent the cookies from spreading too much when they bake.
• Salt – Regular table salt is used to enhance the flavour in the cookies.
• Butter – Unsalted butter at room temperature.
• Powdered sugar – This recipe uses powdered sugar to keep the cookies very light.
• Vanilla – Vanilla extract is used for flavour.
• Chocolate – Semi sweet chocolate.
• Other – I decorated these cookies with some finely chopped toasted almonds.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 325 degrees F/165 degrees C and line a large baking tray with parchment paper. Set aside.
2. Combine dry ingredients – Combine flour, cornstarch and salt.
3. Mix butter and sugar – Add the butter and powdered sugar to the bowl of your electric mixer. Mix on high speed for 5 – 7 minutes until light and fluffy. Add vanilla and whisk just until combined.
4. Finish the cookie dough – Add the dry ingredients to the mixing bowl and mix until it forms a cookie dough, about 1 – 2 minutes. The dough will be sticky.
5. Pipe the cookies – Put the cookie dough in a piping bag with a large piping tip. I used a 2 cm piping tip. Pipe circles on a baking tray. Repeat for all cookies.
6. Bake – Bake for about 12 – 15 minutes or until they have baked through and look set. Remove from oven and place the baking tray on a cooling rack. Remove from tray when completely cooled.
7. Melt chocolate – While the cookies are cooling, place the chopped chocolate in a double boiler and stir until the chocolate melts. Remove from heat.
8. Dip cookies in chocolate – Lay a sheet of parchment paper on top of a baking rack. Gently dip half the the cookie in the melted chocolate and place on the parchment paper. Repeat for all cookies. If adding chopped nuts or any decorations, sprinkle over before the chocolate sets. Leave the cookies to completely set.
9. Store – Store in an airtight container between sheets of parchment paper.

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Recipe Tips

• Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
• Use a sturdy piping bag – Make sure to use a sturdy piping bag so it doesn’t split. The cookie dough is tough and a reusable bag will possibly split.
• Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 15 minutes.
• Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
• Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
• Add chopped nuts when chocolate is still wet – To ensure the nuts adhere to the cookies, sprinkle over as soon as you dip the cookies.
• Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

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Substitutions

• For the shortbread cookies – To achieve these cookies, you need to follow the recipe exactly with no changes.
• Chocolate – I used semi sweet baking chocolate cut into squares. You could use your favourite chocolate chips. White chocolate and milk chocolate will also work.
• Chopped toasted almonds – These are completely optional. You can use any kind of topping that you like. Chopped nuts like hazelnuts, pecans, walnuts or pistachios would be great. As well as toasted almond slivers or coconut.
• Alternative to piping – You don’t have to pipe the cookies. You can simply roll them into balls and gently flatten with a fork. The baking time will be the same.

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Storage

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!