Good Food Every Day

Chocolate Shortbread Bites
Prep Time: 15 mins Cook Time: 14 mins chill time: 30 mins Total Time: 59 mins Makes: 100 cookies

Ingredients

▢12 ounces (340 g) salted butter cold and cut into small pieces
▢1 cup (120 g) powdered sugar
▢¼ cup (50 g) granulated sugar
▢1 teaspoon vanilla extract
▢2 ¾ cups (330 g) all-purpose flour
▢¼ cup dark chocolate melting wafers
▢¼ cup milk chocolate melting wafers
▢¼ cup white chocolate melting wafers


Instructions

Line a 9×13-inch (approx. 23×33 cm) baking dish with parchment paper. Set aside for later.
In a stand mixer with a paddle attachment, mix the cold butter, powdered sugar, and granulated sugar until well blended. Scrape the sides of the bowl to make sure everything is mixed. Mix in the vanilla extract.
Add the flour in three parts. Make sure each part is fully mixed in before adding the next. Scrape the sides of the bowl as needed.
Press the dough evenly into your lined baking dish. Cover it with plastic wrap and chill in the fridge for at least 30 minutes. You can also leave it overnight.
Preheat your oven to 350°F (180°C), and line baking sheets with parchment paper.
Take the dough out of the fridge and lift it from the baking dish using the parchment paper. Cut the dough into ½ inch squares. Place the squares on the lined baking sheets. Keep them about 1.5 inches apart.
Bake in the oven for 12-14 minutes or until the edges are just starting to turn light brown. Let them cool completely on the tray.
Melt each type of chocolate separately. You can microwave melting wafers on half power for 30 seconds. Then stir. Repeat the process with 15-second increments if needed until the chocolate is smooth.
Drizzle dark chocolate on a third of the bites, milk chocolate on another third, and white chocolate on the last third. Allow the chocolate to set and harden before serving.

Notes:
Chilling is important! Let the shortbread dough chill in the fridge for at least 30 minutes before cutting and baking the cookies. If needed, you can leave the dough in the fridge for up to a day as well.
It’s normal for these cookies to spread a bit. This shortbread cookie dough is a bit more delicate than some others, and it will give you a light, crisp cookie.
Try dipping them! Try dipping just the bottom or the top, or dipping half of each bite into the melted chocolate.
You don’t have to use three types of chocolate melts, choose your favorite and stick with just one.
For extra holiday cheer, add some sprinkles or crushed candy canes to the chocolate while it’s still wet. You can also stir things into the dough. Try sprinkles, mini chocolate chips, or finely chopped nuts.
How to Melt Chocolate Wafers: You will typically find instructions on the back of the package, so refer to that if needed. I’m using Ghirardelli brand melting wafers, and the instructions given are to add the wafers to a microwave-safe container. Heat on half power for 30 seconds and stir. If needed, continue to microwave at 15-second intervals until smooth. You can also use a double boiler on the stovetop to melt chocolate
Storage: Keep well-sealed at room temperature for up to a week, or freeze for up to 3 months.