"Top Chef" judge Gail Simmon's recipe for Chocolate-Dipped Butterscotch Shortbread Cookies perfect for holidays and all year round.
Chocolate-Dipped Butterscotch Shortbread Cookies
Makes 32 Cookies
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks unsalted butter, cubed
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch chips
- Butter for greasing pan
- 8oz dark chocolate, melted
- Sprinkles for garnish, if desired
- Preheat oven to 300 degrees F. In a large mixing bowl, whisk together flour and salt.
- In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on high speed until light in color and fluffy, about 3 minutes.
- Add vanilla, reduce speed to low and slowly add flour mixture until just combined. Mix in butterscotch chips and beat gently until evenly distributed, scraping down paddle if needed.
- Grease a 9x9-inch baking pan. Using your fingertips, press dough evenly into pan and refrigerate for 20 minutes. Score dough into eighths in one direction and quarters in the other, to make 32 rectangular cookies. Pierce dough all over with a fork.
- Bake until firm and slightly golden brown around the edges, 50-60 minutes. Immediately cut through all scoring to separate cookies, then let cool completely in pan.
- Remove cookies and place on a parchment-lined baking sheet. Dip half of each cookie in chocolate, gently scraping off any excess, and place back on baking sheet. Sprinkle each with a pinch of holiday sprinkles, if desired. Refrigerate until chocolate is set, about 30 minutes.
Note: Cookies can be stored in an airtight container in the fridge for up to two weeks.