Chocolate-Dipped Shortbread Cookies
The Fairmont Vancouver Airport's recipe for chocolate-dipped plane-shaped shortbread cookies.
Ingredients
- 1½ cups unsalted butter
- 1 tsp vanilla extract
- ¾ cup sugar
- zest from 1 small orange
- 2 small eggs
- 100 g dark chocolate
- 4 cups all-purpose flour
- 100 g milk chocolate
Instructions
- Preheat the oven to 310°F.
- Using a mixer, cream butter with sugar. Mix on low until fluffy.
- Add the egg and vanilla extract; keep mixing on low for 2 minutes.
- Add flour and orange zest and mix until a dough is formed.
- Roll the dough to ¼ inch thickness and cut with an airplane-shaped cookie cutter.
- Place the cookies on parchment paper on a flat sheet pan and bake for 15 to 17 minutes. Remove from the oven and let cool.
- Once cookies have cooled, add both chocolates to a bowl and microwave for 20 to 30 seconds until melted.
- Dip half of each cookie in the chocolate and place on a cooling rack to set.