Chocolate-Dipped Shortbread by TwT

[beemaster]

Chocolate-Dipped Shortbread

2 cups (500 ml) unsalted butter at room temperature
1 3/4 cups (450 ml) powdered (confectioner's) sugar
4 cups (1 L) all-purpose flour
2 Tbs (30 ml) granulated sugar, or to taste
1/2 cup (125 ml) chocolate morsels melted in a small
pan set over (not in) a pan of simmering water

Cream the butter and powdered sugar, and mix in the flour a little at
a time until thoroughly blended. Spread in about 1/2 inch (1 cm)
thickness on a cookie sheet, and prick all over with the tines of a
fork. Bake at 300F (150C) for about 30 minutes, until light golden
brown. Sprinkle with granulated sugar immediately after removing from
oven and allow to cool for 10 minutes before cutting into bars or
squares. Allow to cool completely before removing from pan. Pour the
melted chocolate onto a piece of wax paper and coat the bottoms of the
shortbreads. Place on a clean piece of wax paper until the chocolate
is cool and firm. Makes about 30 to 40 squares.