Chocolate-Dipped Shortbread Teapot Cookies For Christmas Afternoon Tea

A favorite cookie to have during the Christmas holidays is shortbread. Rich and buttery - it’s versatile and oh so easy to make!

SHORTBREAD COOKIE RECIPE:

Preheat oven to 325F / 165C / Gas Mark 3

1/2 lb (226g) softened good quality butter
1/2 C (60g) powdered (icing) sugar
2 1/4 C (270g) all-purpose flour
[if using unsalted butter, add 1/8th rounded tsp salt]

IN A LARGE BOWL:
Blend the powdered sugar into the softened butter. Add flour, a little at a time until all completely blended into a thick dough.
Chill the dough 15-20 minutes in the refrigerator.
On a floured surface, roll out dough to 1/4 to 1/2” thick.
Cut into desired shapes. Prick the tops of each cookie with a fork.
Place cookies on an ungreased cookie sheet and bake 20 min or until bottom of cookies are golden but tops are still pale.
Cool on a wire rack. Makes about 30 bite-sized cookies

CHOCOLATE DIP:
In a microwave-safe bowl, melt chocolate chips or chocolate almond bark for dipping by heating :30 seconds at a time until smooth. Dip each completely cooled cookie into the chocolate and place on parchment paper to set up. If using nonpareils for decoration, sprinkle before chocolate has a chance to harden. Finished cookies can be refrigerated for 10 minutes to set up faster. Enjoy! 

[This cookie recipe is HALF the original found in Tricia Foley’s cookbook, “Having Tea.” ]

Original Full Recipe makes 2-dozen cookies sized 2.5”
1 C confectioner’s sugar
1 lb (4 sticks) salted butter
4 1/2 C all-purpose flour

Teapot Cookie Cutter Set: https://www.amazon.com/International-...

Pastry Cloth: https://www.amazon.com/Regency-Wraps-...

Video produced by: A _Spot_Of_Tea