Dipped Shortbreads
Makes 2-1/2 to 3 dozen
Prep: 30 minutes Bake time: 15 minutes
2 1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon kosher salt
One cup cold butter (cut up or grated)
Either:
2 cups dark or bitter sweet chocolate chips
2/3 cup finely chopped dried cranberries
OR
2 cups white chocolate baking chips
2/3 cup finally chopped pistachios
1.) Preheat oven to 325°. Line baking sheets with parchment paper. In a large bowl combine flour, sugar and salt. Using a pastry blender, Cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth. Divide dough in half.
2.) On a lightly floured surface, roll 1/2 of dough in to an 8 in square about 1/4 inch thick. Using a fluted pastry deal for sharp knife, cut down into 2 inch squares. Place squares 1 inch apart on prepared baking sheets. Repeat with remaining dough.
3.) Bake 15 to 18 minutes or until bottoms just start to brown. Transfer cookies to a wire rack; pool.
4.) In a small bowl combine chocolate chips in shortening. Microwave in 20-second increments on 50% power, stirring until melted and smooth (about 2 minutes total). Dip each cookie 1/2 way into chocolate. Allow excess to drip off, then place cookie on waxed paper and sprinkle with nuts/dried cranberries. Let stand until chocolate is set.