Description
These Dipped Maple Shortbread Cookies combine buttery, tender shortbread infused with a hint of maple extract and finished with a decadent dark chocolate dip. Perfect for an elegant treat or a cozy snack, this recipe yields crisp, melt-in-your-mouth cookies with a rich chocolate base, ideal for maple and chocolate lovers alike.
Ingredients
Shortbread Dough
- 1/2 cup butter (at room temperature)
- 1/3 cup powdered sugar (unsifted)
- 1/4 tsp. maple extract
- 1 cup all purpose flour (unsifted)
Chocolate Dip
- 1/2 bar dark chocolate (melted)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the shortbread.
- Cream Butter and Sugar: In a medium bowl, add the room temperature butter. Using a mixer on low speed, cream the butter until light and fluffy. Gradually add the powdered sugar, then the maple extract, continuing to cream the mixture together for an even blend.
- Add Flour and Form Dough: Increase the mixer speed to medium and slowly add the all-purpose flour. Mix until the dough begins to hold together, then turn it out onto a non-floured board and knead gently until smooth.
- Prepare Baking Pan and Bake: Lightly spray a baking pan with non-stick vegetable oil spray. Firmly press the dough evenly into the pan, then prick the surface lightly with a fork to prevent bubbling. Bake in the preheated oven for 25 to 30 minutes until the edges turn a light golden brown.
- Cool and Cut Shortbread: Let the shortbread cool in the pan for 10 minutes. Use a knife to loosen the edges, then invert the pan onto a wooden cutting board. If the shortbread sticks, gently tap the pan’s edges to loosen it. If using a pie tin or cake pan, cut the shortbread into cookies while still warm.
- Chocolate Dip: Allow the shortbread to cool completely. Melt the dark chocolate either in a double boiler or microwave until smooth. Pour the melted chocolate onto a small plate, then dip the bottom of each shortbread cookie into the chocolate.
- Set the Chocolate: Place the chocolate-dipped cookies chocolate side down onto a cookie sheet lined with wax paper. Refrigerate the cookies until the chocolate hardens and is set, about 30 minutes.
Notes
- Ensure butter is at room temperature for easier creaming and a smoother dough.
- Pricking the dough before baking helps prevent air pockets and keeps the shortbread flat and even.
- For best results, chill the cookies briefly before dipping in chocolate to prevent crumbling.
- You can substitute maple extract with pure maple syrup, but reduce the liquid slightly elsewhere.
- Store finished cookies in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
