Chocolate Shortbread Logs
Yield
4 dozenPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
butter
(2 sticks) softened |
|
| ½ | cup |
powdered sugar
sifted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | package |
semi-sweet chocolate
semi-sweet chips, (6oz), null, null |
|
| 1 | tablespoon |
vegetable shortening
|
|
| ½ | cup |
walnuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
(2 sticks) softened |
|
| 118 | ml |
powdered sugar
sifted |
|
| 5 | ml |
vanilla extract
|
|
| 1 | package |
semi-sweet chocolate
semi-sweet chips, (6oz), null, null |
|
| 15 | ml |
vegetable shortening
|
|
| 118 | ml |
walnuts
finely chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, combine flour, butter, sugar and vanilla.
Blend thoroughly.
Using a rounded teaspoon of dough for each cookie, shape with hands into 2-inch logs.
(To make shaping easier, you can coat each piece of dough very lightly with powdered sugar.)
Place ½ inch apart on an ungreased cookie sheet.
Bake for 10 to 13 minutes.
They should be barely golden brown on the bottom.
Carefully remove cookies to a wire rack.
Hot cookies are very fragile.
Let cool thoroughly.
Heat chocolate chips and shortening together in the microwave on a low power level until just melted.
Stir to combine.
Dip ends of each cooled cookie into chocolate.
Place on a cookie sheet lined with waxed paper.
Sprinkle walnuts over ends.
Chill until firm, about 1 hour.
