Double-Dipped Shortbread Cookies Recipe

INGREDIENTS 3/4 cup softened butter 1 1/2 cups confectioners' sugar 3 ounces melted, cooled semisweet chocolate 1 tsp vanilla 1 1/2 cups all-purpose flour

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2 tsp baking cocoa 1/8 tsp salt 3 ounces chopped semisweet chocolate 1/4 cup thick whipping cream 4 ounces chopped white baking chocolate

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5-7 minutes, cream butter and confectioners' sugar until creamy. Mix in melted chocolate and vanilla.

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Whisk flour, cocoa, and salt in another bowl; gradually add to creamed mixture.

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Make 2-inch logs from rounded tablespoons of dough. Place 2" apart on ungreased baking sheets. Refrigerate covered for 1 hour.

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Preheat oven to 350°. Bake cookies 8-10 minutes to firm edges. Two-minute pan cooling. Remove to wire racks to cool.

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Melt semisweet chocolate and cream in microwave; stir until smooth. Place each cookie halfway in chocolate and drip off excess. On wax paper.

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Melt white chocolate in microwave; whisk until smooth. Dip cookies in melted white chocolate. Stand until set.

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