Chocolate Dipped Shortbread Cookies
3 # softened butter
3/4 cup sugar
4 cup All purpose flour
12 oz semisweet chocolate, melted with 1 tablespoon butter
1. Beat sugar and softened butter until light
2. Gradually add flour on low speed of mixer. Mixture will be stiff. Do not refrigerate
3. Roll dough out about 3/8" thick on lightly floured board. Cut out into desired shape with a 2 inch cookie cutter. Gather dough scraps and roll again until all dough is used.
4. Bake at 300 until cookies are firm but not brown. Cool completely on rack 5. Dip cookies into chocolate halfway on an angle. Refrigerate until chocolate is set.
Yield: 18-20 2-3" cookies with chocolate