milk chocolate dipped shortbread

These holiday cookies are great for cookie swaps, parties and also for shipping to out of state friends and family.

5 from 31 votes

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Prep Time: 15

Cook Time: 25

Additional Time: 1

Total Time: 1 40

Servings: 24 cookies

Preheat oven to 325˚F. Line two baking sheets with silicone mats or parchment paper.
Add flour, sugar, butter, and salt to the bowl of a food processor. Pulse until the mixture resembles fine crumbs. Process on low speed until the mixture clumps together.
Remove dough from the processor and knead on a lightly floured surface until the dough is smooth, approximately 3 minutes. If the dough is too dry, you can add a dash of heavy cream (I need this at higher altitudes or drier climates generally). Form dough into a disc and wrap in plastic wrap tightly. Chill for 1 hour in the refrigerator, up to 3 days.
Roll out the dough until it is 1/2" thick. Use a 1 1/2" round cutter to cut out disks of the dough. Press together the scraps and re-roll/cut.
Bake for 20 to 25 minutes, until the edges are just turning golden brown. Allow to cool completely.
Melt the milk chocolate chips over low heat in a microwave safe bowl in the microwave for 30 seconds. Stir well, then microwave in 15 second increments, stirring in between, until chocolate is melted. Dip each cookie either halfway or completely into melted chocolate, depending on your preference. Place on parchment paper lined baking trays to set. Sprinkle the chocolate with flaky sea salt, if desired.

Calories: 160kcal

Category: Cookies