Dipped Shortbread

  • Yield 5 dozen

A delicious snack to serve during the holidays.


2 cups all-purpose flour
1 cup (2 sticks) butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup finely chopped nuts


  1. Combine the flour, butter, confectioners' sugar and vanilla in a large bowl.  Stir to mix well.  Shape heaping teaspoonfuls of dough into 2-inch logs and place on an ungreased cookie sheet.  Bake at 350F for 10 to 12 minutes.  Remove the cookies to a wire rack to cool completely.  Melt the chocolate chips and shortening in the top of a double boiler over hot water.  Remove from the heat.  Dip 1 end of each cookie into the melted chocolate and coat in the nuts.  Place on a plate lined with waxed paper.  Chill until the chocolate is firm.

Recipe reprinted with permission from the Rockwall Women’s League A League of Our Own; From Blue Jeans to Ball Gowns (the Rockwall Women’s League, Rockwall, Tx., 2006).




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