Chocolate Dipped Fingers | Recipes

Chocolate Dipped Fingers

(37) Ratings:
Prep Time:
Baking Time:
Makes:about 50 cookies
Freezing:excellent

Kids can’t keep their hands off these rich and chocolaty treats! Make them with our Melt-in-Your-Mouth Shortbread Video Technique.

Ingredients

Shortbread

2 cups 500 mL butter, softened
1 cup 250 mL granulated sugar
3 ¼ cups 800 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL corn starch

Decoration

½ cup 125 mL chocolate, melted (semi-sweet, milk or white)
Sprinkles

Directions

  1. Preheat oven to 350°F (180°F). Line baking sheets with parchment paper.
  2. Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  3. Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.
  4. Roll 1 tbsp (15 mL) dough into logs 3” (8 cm) long by ½” (1.3 cm) wide. Place on prepared baking sheet 2” (5 cm) apart.
  5. Bake in preheated oven 18 to 20 minutes. Cool on wire cooling rack.
  6. Dip one end of cooled cookies into melted chocolate. Drop sprinkles on melted chocolate if desired.

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