Chocolate-Dipped Shortbread Cookies
Sweet Mornings and Chocolate-Dipped Shortbread Dreams
When my family sees eggs and/or butter sitting out on the counter early in the morning, it’s their unofficial signal: something sweet is coming. It’s become a bit of a ritual, those simple ingredients hinting at the delicious magic that’s about to unfold in the kitchen.
Now, while I can’t share my famous chocolate chip cookie recipe just yet (some things are worth holding close a little longer 😉), I can tell you about the delightful treat we’re trying today: Chocolate-Dipped Shortbread Cookies from Joanna Gaines’ Magnolia Table, Volume 1.
There’s something timeless and comforting about shortbread; buttery, slightly crisp, and just sweet enough. And when you add a dip in rich chocolate? You’ve got something that’s both elegant and indulgent. The recipe is beautifully simple, which makes it perfect for a cozy baking day with family.
Whether you’re a Magnolia Table fan or just looking for a new go-to cookie, this one’s definitely worth trying. Plus, the smell of buttery dough and melted chocolate wafting through the house? Instant happiness.
Stay tuned. Maybe one day I’ll be ready to part with that chocolate chip cookie recipe. Until then, there are plenty of sweet moments to enjoy.
Chocolate-dipped Shortbread Cookies by Joanna Gaines (Magnolia Table)
Ingredients - Cookies
3 cups flour
1 cup sugar
1/4 tsp salt
3/4 pound (3 sticks) salted butter, cut into pieces, room temp
4 tsp vanilla extract
Ingredients - Glaze
12 oz semisweet chocolate chips
2 tsp vegetable shortening
Instructions
In a food processor, pulse the flour, sugar and salt to lend. Scatter the butter over the flour mixture. Add the vanilla. Pulse to form small clumps of dough.
Pour onto work surface and gather dough. Divide in half. Form each piece into a log and use a sharp knife to cut 3/4” thick cookies.
Transfer cookies to parchment paper lined cookie sheets and refrigerate at least 30 minutes.
Bake 18-20 minutes in preheated oven at 325.
To make the glaze: In a medium microwave-safe bowl combine chocolate chips and shortening. Melt in microwave at 20 second increments on 50% power until melted and smooth.
Dip one half of each cookie into the melted chocolate, let excess drip off and place on a wire rack. Let stand until chocolate is set, at least 1 hour.
