Chocolate-Dipped, Melt-in-Your-Mouth Shortbread Cookies
17andbaking.com
1 cup (two 8 oz sticks) unsalted butter, room temperature
1/2 cup confectioner’s (icing) sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
6 oz dark chocolate, melted and slightly cooled (I used Semi Sweet chocolate)
Preheat the oven to 375 degrees F and line baking sheets with parchment.
Whip butter on high speed in an electric mixer for 10 minutes, until white and very fluffy. In the meantime, sift together the sugar, cornstarch, and flour. Beat them in on low speed for one minute, then on high speed for 3-4 minutes until well combined.
Transfer to a piping bag fit with a large star tip. Pipe cookies 2″ apart into 1.5″ “stars” and bake 12-15 minutes, or until lightly golden around the edges. Cookies might be crumbly, so let them cool slightly before transferring to a wire rack.
Once completely cool, dip cookies halfway in melted chocolate and let harden on wax paper or a wire rack.
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