• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes about 50 cookies
  • Freezing Excellent
  • Chocolate Dipped Fingers
    Chocolate Dipped Fingers

Ready.
Set.
Make.

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Ingredients

  • Shortbread
  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup corn starch
  • Decoration
  • ½ cup chocolate, melted (semi-sweet, milk or white)
  • Sprinkles

Serving Size: about 50 cookies

Next

Directions

Serving Size: about 50 cookies

  • Preheat oven to 350°F (180°F). Line baking sheets with parchment paper.
  • Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.
  • Roll 1 tbsp (15 mL) dough into logs 3” (8 cm) long by ½” (1.3 cm) wide. Place on prepared baking sheet 2” (5 cm) apart.
  • Bake in preheated oven 18 to 20 minutes. Cool on wire cooling rack.
  • Dip one end of cooled cookies into melted chocolate. Drop sprinkles on melted chocolate if desired.
Finish

Finished!

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