Chocolate-Covered Shortbread
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These white-chocolate-dipped cookies are versatile enough to suit all tastes and make a simple project for kids in the kitchen.
Ingredients
24 shortbread cookies
1 1/4 lb. white chocolate
1/2 c. shelled pistachios
1/2 c. dried cranberries
Instructions
Line a baking sheet with parchment paper. Dip cookies, one at a time, into melted chocolate and place on baking sheet. Let sit until slightly set, about 5 minutes.
Sprinkle with pistachios and cranberries and let stand at room temperature until chocolate hardens completely, about 20 minutes. Note: If your kitchen is too warm and chocolate does not set, chill dipped cookies in freezer 4 minutes. You can also substitute crushed peppermints for nuts and fruit on shortbread to add a sweet crunch.
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