Chocolate Dripped Shortbread Fingers
Prep Time: 2 hours
Cook Time: 15 minutes
Yield: 2 dozen
1/2 cup butter (1 stick)
1/4 cup confectioners sugar
1 cup all purpose flour
Pinch Salt
3/4 semi sweet chocolate chips
Cream the sugar and butter until smooth.
Adding flour and salt, working mixture with hands or pastry blender, until flour mix is incorporated.
Wrap the dough in plastic wrap and refrigerate for 2 to 3 hours.
When you are ready to bake, preheat oven to 325 degrees.
On a lightly floured surface, roll half the dough until it is 1/4 inch thick.
Use a small knife and cut into 3 inch long strips, rounding the ends.
Place on ungreased baking sheet.
Roll out the second half of the dough, cut and place on baking sheet.
Place the baking sheets in refrigerator for 10 minutes while you roll out the scraps, cut and place them on a baking sheet.
Bake for 15 minutes until light golden, do not let the cookies brown.
Cool on wire rack.
When cookies are completely cooled, melt the chocolate chips in the microwave for 1 minute.
Stir the chips to be certain they are melted, if not place back in microwave for 30 second intervals if necessary.
Spoon the melted chips into a ziplock baggy, seal the baggy pressing all the air out.
Poke a small hole in the end with a toothpick for a thin line of chocolate for decorating.
Also good with frosting or icing (colored for pizazz).
Cookiecritter
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