Triangles of tender, buttery shortbread dipped in semisweet chocolate.
1 1/4 cups all purpose flour
1/2 cup plus 2 tablespoons butter or margarine, softened
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla extract
1 (6-ounce) package semisweet chocolate chips (1 cup)
1 tablespoon vegetable shortening (do not use butter, margarine, spread or oil)
- Preheat oven to 325°F (160°C).
- In a mixing bowl, using an electric mixer at medium speed, blend together the flour, butter, powdered sugar and vanilla until blended.
- Press dough into an ungreased 9-inch square baking pan. Score dough into 16 squares with a sharp knife. Score each square into 2 triangles. Prick each triangle twice with the tines of a fork.
- Bake for 20 to 25 minutes or until lightly browned. Cool in pan on wire rack for 5 minutes and then cut into triangles. Allow to cool completely in pan on wire rack.
- Melt chocolate chips and shortening together in the top of a double-boiler over simmering water. (Or melt in a 2-cup glass measure in microwave oven on HIGH for 1 minute, stir and heat for additional 30 seconds to 1 minute as needed until melted, being careful not to scorch the chocolate).
- Dip one corner of each triangle into chocolate mixture. Place on wax paper (or plastic wrap; aluminum foil) and let stand until chocolate is set.
Makes 2 1/2 dozen cookies.