Chocolate Dipped Whipped Shortbread
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.
Servings: 18 cookies
Calories: 190kcal
Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup powdered sugar
- 1 ½ cups all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 oz semi sweet chocolate roughly chopped
Instructions
- Preheat oven to 325 degrees F/165 degrees C and line a large baking tray with parchment paper. Set aside.
- Combine flour, cornstarch and salt.
- 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.
- 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.
- 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.
- 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.
- While the cookies are cooling, place the chopped chocolate in a double boiler and stir until the chocolate melts. Remove from heat.
- 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.
- Store in an airtight container between sheets of parchment paper.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.
Nutrition Facts
Chocolate Dipped Whipped Shortbread
Amount Per Serving (1 cookie)
Calories 190
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 28mg9%
Sodium 115mg5%
Potassium 68mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 320IU6%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.