These chocolate dipped short bread cookies are a staple in Hawaii. They are soft, buttery and full of aloha! Feel free to dip them in white chocolate and even sprinkle with macadamia nuts!
Cuisine: American, Hawaiian
Author: Eva Bakes
2sticks (16 Tablespoons)salted butter, room temperatureIf you don't have salted butter, then increase your total salt to 1 teaspoon below
2 and 1/3cupsall-purpose floursifted
1/2teaspoonsaltIf you use unsalted butter above, use 1 teaspoon of salt instead
Preheat your oven to 300 degrees F. Generously grease or line a standard 8"x8" baking pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 2-3 minutes. Add the sugar and mix for another 5 minutes (do not skimp on this step! Make sure you really mix for 5 minutes.).
Turn the mixer to low and add in the flour and salt. Mix well until everything comes together and appears slightly crumbly.
Press the dough into your prepared pan and poke holes all over the top with a fork.
Bake in your preheated oven for 50-60 minutes or until light golden in color.
Allow the cookies to set until cool.
Slice into small squares.
In a small bowl, melt the chocolate chips in the microwave and stir in the oil. Mix well until smooth.
Dip the cookie squares into the chocolate and set them on a sheet of waxed or parchment paper. Allow the chocolate to set before serving.
Store cookies in an airtight container at room temperature. They will keep for several days.Source: Koko Likes