Oleh Taylor Topp, Delicious, tender, elegant looking cookies. You can dip into white chocolate and then sprinkles. So many variations can be made. Have fun making these your own with your favorite coatings.
Using a food processor with dough blade, add in flour, powdered sugar, cocoa and salt. Pulse two times to mix.
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Add in vanilla and 1/2 of the cold butter. Pulse several times. Add in remaining butter and pulse until mixture turns into a ball. Scrape down sides of needed. Remove dough and wrap in plastic wrap and chill for 30 minutes.
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Turn dough out on a surface dusted with powdered sugar. Roll to a 1/4" thickness.
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Cut dough into 1"x3" long strips.
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Scrape up any excess dough and roll out again to cut out additional strips.
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Bake on a parchment lined baking tray in a preheated 300°F fahrenheit oven for 18 minutes. Let sit on sheet for 1 minute before transferring to a plate.
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In a double boiler, melt chocolate and butter.
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Dip 1/2 of the shortbread strips in the chocolate.
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In a medium sized bowl have nuts ready. Dip 1/4" tip of the chocolate area into finely chopped pecans.
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Lay flat on clean parchment lined tray to cool and set.
Bahan
shortbread dough2 cup all-purpose flour1 cup powdered sugar1/2 cup unsweetened cocoa powder1/4 tsp salt1 cup cold unsalted butter, cut into small cubes1 tsp pure vanilla extractdark chocolate dip12 oz dark chocolate chips1 tbsp salted butternuts1 cup finely chopped pecans
