Recipe: Dipped Shortbread Cookies

Chef Jill joins Charlotte Today/NBC to create Dipped Shortbread Cookies for a holiday cookie exchange!

Dipped Shortbread Cookies

Makes 2-1/2 to 3 dozen

Prep: 30 minutes Bake time: 15 minutes

2 1/2 cups all-purpose flour

1/2 cup sugar

1/4 teaspoon kosher salt

One cup cold butter (cut up or grated)

Either:

2 cups dark or bitter sweet chocolate chips

2/3 cup finely chopped dried cranberries

OR

2 cups white chocolate baking chips

2/3 cup finally chopped pistachios

1.) Preheat oven to 325°. Line baking sheets with parchment paper. In a large bowl combine flour, sugar and salt. Using a pastry blender, Cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth. Divide dough in half.

2.) On a lightly floured surface, roll 1/2 of dough in to an 8 in square about 1/4 inch thick. Using a fluted pastry deal for sharp knife, cut down into 2 inch squares. Place squares 1 inch apart on prepared baking sheets. Repeat with remaining dough.

3.) Bake 15 to 18 minutes or until bottoms just start to brown. Transfer cookies to a wire rack; pool.

4.) In a small bowl combine chocolate chips in shortening. Microwave in 20-second increments on 50% power, stirring until melted and smooth (about 2 minutes total). Dip each cookie 1/2 way into chocolate. Allow excess to drip off, then place cookie on waxed paper and sprinkle with nuts/dried cranberries. Let stand until chocolate is set.