Rich, buttery shortbread cookies become something special when dipped in velvety Bedré chocolate. Dress them up with seasonal toppings like crushed peppermint for the holidays or pecans and coconut for an anytime treat, and finish with a drizzle of Bedré white chocolate for an elegant touch.
Toppings ideas:
Blend butter and sugar in a large bowl with an electric mixer, mixing until light and fluffy, about 3 minutes on medium speed. Add egg, mixing until incorporated.
Add salt then flour, about 1/2 cup at a time, just until blended and dough holds together. To keep shortbread crisp on the outside and soft on the inside, don’t overmix.
Press dough into an 11-by-7-inch baking dish. Let rest in the refrigerator for 30 minutes.
Preheat oven to 325 degrees F. Place shortbread in the oven and bake for 30-40 minutes or until edges become just lightly golden. Let cool. Slice into about 16 rectangular pieces.
Once the shortbread has cooled completely, begin dipping in the chocolate. Melt Bedré chocolate according to package directions. Dip each shortbread cookie halfway in chocolate and then sprinkle with your favorite toppings, such as chopped peppermint, chopped pecans, chopped pistachios, mini chocolate chips, coconut flakes, sprinkles or Bedré Dark Chocolate Premium Sauce.