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Chocolate Dipped Shortbread Cookies

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  • Total: 80min
    Preparation: 42min
    Cooking: 33min
    Wait: 5min
  • Portions: 12.00
  • Difficulty: Easy

Utensils

  • Handmixer
  • Spoon
  • Plastic Wrap
  • Refrigerator
  • Parchment Paper
  • Baking dish
  • Oven

Nutritional information 306kcal = 1,279kj /per portion

  • 305.74 Energy
  • 74.23 Milligrams Calcium
  • 3.35 Grams Protein
  • 29.73 Grams Carbohydrates
  • 20.01 Grams Fats
  • 12.54 Grams Saturated Fats

Ingredients

  • 1 Cup Butter (room temperature)
  • 1/2 Cup Powdered Sugar (or Granulated sugar)
  • 2 Cups All-Purpose Flour
  • 6 ounces NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels (1 cup)
  • 1/4 cup CARNATION® Full Cream Evaporated Milk

Instructions

    1. In large a bowl with hand mixer, cream together butter and sugar until pale yellow in colour.

    2. With the mixer on low speed, add in flour and mix until just combined.

    3. Shape dough into two logs and wrap dough in plastic and chill for 30 minutes

    4. Preheat oven to 350F/180C. Line a cookie tray with parchment paper or lightly grease and flour a cookie tray. On a flour dusted surface, cut dough logs into 3/4 inch slices and place on prepared baking tray about 2-inches apart. Place tray to chill for 10 mins.

    5. Bake at 350F for 18 minutes

    6. Microwave Nestle Toll-House Chocolate Chips and Carnation Full Cream Evaporated Milk together (approximately 1 minute) and stir until smooth. Dip cookies and return to tray (optional, add sprinkles, nuts or any toppings you'd like!) and chill for a few minutes to allow chocolate to set. Enjoy!

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