Chocolate-Dipped Christmas Shortbread

I just love a simple, buttery shortbread cookie and I love them even more when they’re dipped in chocolate. This is such a pretty cookie for a Christmas cookie plate and they’re so easy to make.

Christmas Chocolate-Dipped Shortbread

When I say “dipped” shortbread, I really mean “Christmas Shortbread with Chocolate Spooned On” but that didn’t have the same ring to it. I find dipping cookies to be rather tricky. You don’t want delicate shortbread falling apart in your beautiful, smooth chocolate! Hold each cookie right over the bowl of chocolate and spoon it on, letting it drip to the edges. It looks dipped without putting the cookie at risk.

Christmas Chocolate-Dipped ShortbreadChristmas Chocolate-Dipped Shortbread

I used Ghirardelli Dark Chocolate Flavored Melting Wafers, but you can also use my perfect chocolate coating for this recipe. Both will firm to where you can easily stack these cookies in tupperware, making them easy to store.

Christmas Chocolate-Dipped Shortbread

Chocolate-Dipped Christmas Shortbread
1 cup unsalted butter, softened
1/4 cup powdered sugar
1/4 cup granulated sugar, plus 1 Tbsp for sprinkling
2 tsp vanilla
1 1/2 cups all-purpose flour
1/4 tsp salt
1 cup Ghirardelli Dark Chocolate Flavored Melting Wafers*
Christmas sprinkles

  1. Preheat the oven to 300 degrees. Cream the softened butter until pale, then add the sugars and continue beating until well combined. Beat in the vanilla.
  2. Sift the flour and salt together. Gradually add the flour mixture to the butter mixture and mix on low speed just until blended.
  3. Press the dough evenly into a 9″ square pan. Sprinkle evenly with remaining 1 Tbsp granulated sugar. Use a fork to prick the dough all over.
  4. Bake the shortbread until the edges are golden, about one hour. Remove from the pan and immediately cut the shortbread into desired squares and bars. Let cool in the pan on the rack for 30 minutes.
  5. Melt Ghirardelli melts according to package directions.* Carefully spoon chocolate over each shortbread bar and decorate with Christmas sprinkles. Let set for fifteen minutes at room temperature. Store in airtight tupperware at room temperature.

*If you can’t find these easy melts, use my instructions for perfect chocolate coating here. I was going to use that method but I had some melting wafers in my pantry and love the ease of using them during the holidays.

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Christmas Chocolate-Dipped Shortbread

Happy holidays,

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3 Comments Add yours

  1. Ruth says:

    What is the yield on this recipe

    1. Katie-Rose Watson says:

      Hi! It’s a 9” pan and I cut mine into 24 bars. The yield depends on what size you cut them to be.

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