Chocolate-Dipped Shortbread Cookies

Name: Chocolate-Dipped Shortbread Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 72
Ingredients: 2 cups (500 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 cup (250 mL) corn starch; 1 cup (250 mL) icing sugar; 1 1/2 cups (375 mL) butter, softened; 6 oz semi sweet chocolate, melted, optional

Prep Time 20 mins

Cook Time 20 mins

Serves 72

Difficulty N/A

Ingredients

2 cups (500 mL) Robin Hood^® Original All Purpose Flour
1 cup (250 mL) corn starch
1 cup (250 mL) icing sugar
1 1/2 cups (375 mL) butter, softened
6 oz semi sweet chocolate, melted, optional

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 300ºF (150ºC).

Step 2:

Combine flour, corn starch and icing sugar in large bowl. With a large spoon, blend in butter. Work well with hands until a soft, smooth dough forms. Roll the dough 1/4" (5 mm) thick and cut with cookie cutters. Place on ungreased baking sheets.

Step 3:

Bake in preheated oven for 15 to 20 minutes, or until edges are lightly browned. Remove and cool completely on wire rack. If desired, dip ends in melted chocolate.