Ingredients:
1 cup butter, at room temperature
2 cups flour
1 cup semisweet miniature chocolate chips*, divided use
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla
pinch salt
Directions:
Line 2 baking sheets with parchment paper. Beat the butter, salt, sugar and vanilla until smooth and fluffy. Add in the flour, one cup at a time, until a dough forms. Fold in 1/2 cup the chips. Preheat oven to 350. Cover and refrigerate the dough until firm, about 20 minutes. Then, working quickly, shape heaping tablespoons of dough into 3 inch by 1/2 inch thick logs by rubbing them between your hands. If the log breaks, fold it over and roll again. If the dough in the bowl gets too soft to handle as you work, refrigerate it until it is firm again. Place cookies on the lined cookie sheets about 1/4 inch apart. Bake 8-10 minutes or until the bottoms are golden brown. Remove to wire rack to cool. Slide the the same parchment paper under the racks. While they are cooling, melt the chips over low heat in a small, heavy pot. Stir to incorporate any unmelted chips. Immediately dip 1/4 of the cookies into the melted chocolate. Return to wire rack until the chocolate is set, about 20 minutes. Store in a single layer in an air tight container.
Yield: about 3 dozen cookies
Coconut & Lime: Chocolate Dipped Chocolate Chip Shortbread Fingers
Chocolate Dipped Chocolate Chip Shortbread Fingers
Honey.
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