Chocolate-Dipped Parmesan Shortbread Cookies

Chocolate-Dipped Parmesan Shortbread Cookies

servings
24
cookies

Ingredients







Cooking Instructions

1

In bowl of electric mixer, cream butter and sugar until light and fluffy. Fold in parmesan, salt and flour. Divide dough in half; roll into 1 1/2-inch thick logs. Wrap in plastic wrap; refrigerate at least 2 hours, up to 1 week.


2

When ready to bake, heat oven to 350°F. Line baking sheet with parchment paper.


3

Slice dough into 1/3-inch-thick rounds; place on baking sheet. Bake 10-12 minutes. Remove from oven and transfer to cooling rack. Cool completely.


4

Place chocolate in microwave-safe bowl; heat 30 seconds. Mix and continue heating in 10-second increments until fully melted. Dip half of each cookie in melted chocolate and return to cooling sheet. Allow chocolate to fully set before serving.


Ingredients







Cooking Instructions

1

In bowl of electric mixer, cream butter and sugar until light and fluffy. Fold in parmesan, salt and flour. Divide dough in half; roll into 1 1/2-inch thick logs. Wrap in plastic wrap; refrigerate at least 2 hours, up to 1 week.


2

When ready to bake, heat oven to 350°F. Line baking sheet with parchment paper.


3

Slice dough into 1/3-inch-thick rounds; place on baking sheet. Bake 10-12 minutes. Remove from oven and transfer to cooling rack. Cool completely.


4

Place chocolate in microwave-safe bowl; heat 30 seconds. Mix and continue heating in 10-second increments until fully melted. Dip half of each cookie in melted chocolate and return to cooling sheet. Allow chocolate to fully set before serving.


More Recipes Like This


previous
next