Easy Double Dipped Chocolate and Nut Shortbread Logs
Elevate your cookie game with these Easy Double Dipped Chocolate and Nut Shortbread Logs, a perfectly indulgent treat that combines buttery shortbread, rich melted chocolate, and crunchy nuts in every bite. This recipe is a breeze to prepare with just 20 minutes of prep time, featuring soft, tender logs of shortbread dipped in semi-sweet chocolate and coated with your choice of chopped pecans or almonds. Ideal for festive gatherings, cookie exchanges, or as a luxurious everyday snack, these elegant shortbread cookies bring a balance of textures and flavors that's hard to resist. Plus, with simple ingredients and straightforward steps, this crowd-pleaser can be effortlessly made at home and stored to enjoy throughout the week. Perfectly crunchy, chocolatey, and nutty—these logs are as beautiful as they are delicious!
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Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon shortening
- 0.75 cup chopped pecans or almonds
Directions
Step 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3
Mix in the vanilla extract until well incorporated.
Step 4
Gradually add the all-purpose flour, beating on low speed until a soft dough forms.
Step 5
Divide the dough into 24 equal pieces. Roll each piece into a small log shape, about 3 inches long.
Step 6
Place the logs on the prepared baking sheets, leaving about 1 inch of space between each log.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the logs to cool completely on a wire rack.
Step 8
In a microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Step 9
Dip one end of each cooled shortbread log into the melted chocolate, allowing any excess to drip off. Then immediately dip the chocolate-covered end into the chopped pecans or almonds, coating evenly.
Step 10
Place the dipped logs on a sheet of parchment paper or a wire rack to let the chocolate set.
Step 11
Once the chocolate is fully set, store the shortbread logs in an airtight container for up to one week.
Nutrition Facts
| Serving size | (961.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4959.8 |
| Total Fat 334.6g | 0% |
| Saturated Fat 172.8g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 516.7mg | 0% |
| Sodium 38.5mg | 0% |
| Total Carbohydrate 488.7g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 240.3g | |
| Protein 55.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 147.4mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 696.4mg | 0% |
Source of Calories