Spooky Chocolate Shortbread Cookie Dippers This is an incredibly easy recipe, and the buttery chocolate shortbread pairs perfectly with a cold glass of real milk. @gotmilk#GotMilkPartner
Easy Chocolate Shortbread Cookies
by Jessie Daye
Ingredients
- 2 cups all purpose flour
- 1 cup powdered sugar
- ½ cup unsweetened cocoa powder
- 1 cupsaltedbutter softened* (If you use unsalted butter add 1/4 teaspoon of salt)
- 1 teaspoon vanilla extract
Method
- In a large bowl sift the flour, salt and cocoa together. Set aside.
- In a mixing bowl beat the sugar and butter until creamy. Add the sifted dry ingredients and mix until combined. Gently knead with your hands and wrap in plastic wrap, pressing out the dough until you have a large flat disc. Refrigerate for at least 60 minutes.
- Working with half the dough only, roll the dough on a floured surface or between 2 sheets of parchment paper (this is easiest in my opinion) to 1/2 inch thickness. Using a rectangular cookie cutter and a pairing knife, cut out your little houses and place on parchment paper lined cookie sheets.
- Refrigerate again for 20 minutes while you cut the remaining dough and pre-heat your oven to 325 F.
- Bake the cookie houses for approximately 12 minutes. Let cool then decorate with melted chocolate. Dip in real milk and enjoy!
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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