Shortbread cookies are many people's holiday favorite (mine included) and there are so many ways that you can change up this easy recipe. Try out this chocolate dipped shortbread cookie recipe with pecan as they are delicious! A basic shortbread recipe made sweeter and more decadent by the addition of chocolate and pecans. You will love this holiday baking recipe!
Makes 24 cookies
1 cup unsalted butter, softened to room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/2 cup chocolate chips
1/2 cup crushed pecans
With a handheld or standing mixer, beat together the butter, sugar and vanilla until creamy.
Slowly add in the flour and continue to mix on medium until all the flour is incorporated.
Roll the dough into a log that 2 - 3 inches thick and then cover with plastic wrap.
Cover and chill in fridge for 30 minutes to 1 hour.
Remove plastic wrap and cut the log into slices about 1/2 inch thick.
Line a pan with parchment paper, and bake at 350F for 12 - 16 minute or until golden.
Let cool on wire rack.
While cooling, melt 1/2 cup chocolate.
When the cookies are cool, dip half the cookie into the chocolate and then sprinkle with chopped pecans.
Nutrition Facts of Grandma's Chocolate Dipped Shortbread Cookies from Grandmother's Kitchen
Ingredients: Butter, sugar, vanilla extract, flour, chocolate chips, pecans.
* Percentages (%) are based on a 2000 calorie diet.* The entire recipe has been calculated for 24 servings *Per Serving: Calories 163, Calories from Fat 95, Total Fat 10.6g 16%, Saturated Fat 5.8g 29%, Cholesterol 21mg 7%, Sodium 58mg 2%, Potassium 37mg 1%, Carbohydrates 16.0g 5%, Dietary Fiber 0.7g 3%, Sugars 7.5g, Protein 1.7g, Vitamin A 5% · Vitamin C 0%, Calcium 1% · Iron 3%
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