Chocolate Butter Dippers

 

Ingredients:

2 sticks unsalted butter softened

1/3 cup granulated sugar

1/3 cup brown sugar

1/2 tsp. vanilla extract

2 cups unbleached flour

2 3/4 cups mini chocolate chips (GHIRARDELLI NO SODIUM)

 

1. PRE-HEAT OVEN TO 325 DEGREES FARENHEIT.

    Using electric mixer beat sugars and butter for 1 minute or until smooth.

    beat in vanilla.  reduce speed and add flour slowly until just blended.  stir in 3/4 cup of chocolate chips.

2. Transfer dough to an ungreased 13×9 inch baking pan.  Press dough evenly on the bottom of the pan

    with your fingers.  Bake until golden brown, about 35 minutes.

3. Cut shortbread in pan lengthwise then crosswise into quarters then lengthwise into 32 rectangles. 

    Let cool in pan.

4. Melt remaining chocolate in a double boiler over low heat stirring until smooth.  Dip half of each cookie

    into chocolate then place onto wax paper until chocolate is set.  (cookies may be made up to 4 days

    ahead and stored tightly wrapped in wax paper at room temperature.

    ( 20 mg sodium per cookie.

 

                            

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