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Chocolate Dipped Shortbread Cookies

From Magnolia Table Cookbook


  • 3 cups All purpose flour
  • 1 cup Granulated Sugar
  • 1 tsp Salt
  • 3/4 pd Butter 3 Sticks at room temperature
  • 4 tsp Pure Vanilla Extract
  • 8-10 oz Chocolate Chips I used 60% cocoa
  • 2 tsp Vegetable shortening


  • In a food processer mix the flour, sugar, and salt.
  • Cut the 3/4 pound of butter into small sections to help combine easier
  • Add butter and pure vanilla extract to the food processor mixture and combine. Should come out as small clumps of dough
  • Remove from food processor and place on a well floured surface
  • Roll mixture into a ball and cut into two pieces
  • Take one of the pieces and roll into a log about 10 inches in length and 2 inches in height
  • Repeat for the second piece of the mixture
  • Take a butter knife and cut into 3/4 inch pieces and set aside
  • Place these pieces on 2 prepared baking sheets. (The baking sheets need to be lined with parchment paper). Be sure to keep the cookies 2 inches apart.
  • Place in the fridge for 30 minutes until firm.
  • Once the cookies are firm place in a 325 degree oven for 18-20 minutes.
  • Take out of the oven. Let cool for 5 minutes and then transfer to wire cooling rack. Once on the rack let cool until room temperature.
  • While the cookies finish cooling, take your chocolate chips and shortening and heat in a microwave at 20 second intervals until melted.
  • Take cooled cookies and dip half into the melted chocolate and place back onto the cooling rack.
  • Let the chocolate cool to room temperature and enjoy!
  • Keep in an airtight container for the next few days!