Chocolate-dipped Shortbread Fingers

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/2 lb butter (unsalted and softened)
• 1/3 cup granulated sugar
• 1/3 cup brown sugar (packed)
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 2 3/4 cups mini chocolate chips
• 1 tablespoon vegetable oil

Recipe

• 1 preheat oven to 325°f
• 2 using an electric mixer, beat butter, sugars and salt for about 1 minute. beat in vanilla.
• 3 reduce speed and add flour in 3 additions, beating just until blended. stir in 3/4 cup chocolate chips.
• 4 transfer dough to an ungreased 13-by-9-inch baking pan.
• 5 press dough evenly on bottom of pan with your fingers.
• 6 bake until golden brown, about 35 minutes; do not underbake.
• 7 let cool for 5 minutes.
• 8 cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
• 9 let cool in pan.
• 10 melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
• 11 dip half of each cookie into chocolate; place on wax paper.
• 12 let stand until chocolate is set.
• 13 (cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).