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Chocolate Dipped Shortbread Stars

Chocolate dipped shortbread stars are buttery, crisp-edged cookies finished with a smooth semisweet chocolate coating. Chill the dough before rolling it 1/4-inch thick, then dip half of each cooled star in chocolate.
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Prep Time 35 minutes
Cook Time 12 minutes
Chilling and cooling 1 hour 5 minutes
Total Time 1 hour 52 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 0.25 tsp fine salt
For the chocolate coating
  • 1 package (8 oz) semisweet chocolate chips
  • 1 tsp refined coconut oil

Equipment

  • 1 electric mixer
  • 2 baking sheets
  • 1 microwave

Method
 

Make the shortbread
  1. Beat the butter and powdered sugar in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes.
  2. Mix in the vanilla.
  3. Add the flour and salt and mix on low just until the dough comes together.
  4. Divide the dough in half and shape each half into a disk.
  5. Wrap the disks and refrigerate for at least 1 hour.
  6. Heat the oven to 350°F.
  7. Line two baking sheets with parchment paper.
  8. Roll one disk between two sheets of parchment to 1/4-inch thickness.
  9. Cut out 2-inch stars and transfer them to the prepared baking sheets.
  10. Gather and reroll the scraps, then repeat with the second disk.
  11. Bake for 10 to 12 minutes, swapping the sheets between racks halfway through, until the cookies are set and their edges are just beginning to turn golden.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack and cool completely.
Dip the cookies
  1. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
  2. Dip half of each cooled cookie into the chocolate and let the excess drip back into the bowl.
  3. Place the cookies on parchment until the chocolate is set.

Notes

Keep the dough cold for cleaner star edges. Store the cookies in an airtight container in the refrigerator for up to 7 days; they can be frozen. For a dairy-free variation, use plant-based butter and dairy-free chocolate chips.