Chocolate-Dipped Shortbread Logs

By Diana Rattray

Chocolate-Dipped Shortbread Logs

Diana Rattray

These delicious chocolate-dipped shortbread logs are made with butter, brown sugar, flour, flavorings, almonds, and melted chocolate for dipping. A wonderful cookie for the holidays or special occasion.

Ingredients:

• 10 tablespoons butter, softened
• 1 cup all-purpose flour
• 1/3 cup cornstarch
• 1/4 cup brown sugar, packed
• 1/3 cup ground almonds
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional
• 1 cup semisweet chocolate chips
• 3 teaspoons shortening
• 1/3 cup finely chopped blanched almonds

Preparation:

A food processor makes mixing quick and easy.

Beat butter with flour, cornstarch, sugar, ground almonds, vanilla, and almond extract, if using. When dough begins to clump together, take it up and shape into a cylinder. Divide dough into 4 equal portions. Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter. Gently roll on a smooth surface to smooth out wrinkles and cracks. Cut each rope into 2-inch lengths and place on ungreased baking sheets. Bake in a preheated 350° oven for 15 to 18 minutes, or until just golden on bottoms. Cool on wire racks.

In a double boiler over hot water, combine semisweet chocolate chips with the shortening. Heat over low heat, stirring occasionally, until chocolate is melted and well blended. Dip half of each cookie into the chocolate, then dip into chopped almonds. Place on wire rack over waxed paper for drips. Let cool until chocolate is set.
Makes about 2 to 2 1/2 dozen cookies.

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