🍪 Chocolate Dipped Shortbread Cookies

Instructions:

1. Make the Dough:

   • Cream butter and powdered sugar together until light and fluffy.

   • Mix in vanilla extract.

   • Add flour and salt gradually until the dough comes together (it might look crumbly at first—keep mixing!).

2. Shape & Chill:

   • Roll the dough into a log for slice-and-bake cookies, or flatten into a disk to roll out and cut shapes.

   • Wrap in plastic wrap and chill for 30 minutes (this helps keep them from spreading).

3. Preheat & Cut:

   • Preheat oven to 350°F (175°C).

   • Roll out dough (about 1/4-inch thick) and cut into desired shapes OR slice log into 1/4-inch thick rounds.

   • Place on a parchment-lined baking sheet.

4. Bake:

   • Bake 12–15 minutes, or until edges are just barely golden.

   • Let cool completely before dipping.

5. Dip in Chocolate:

   • Melt chocolate (with coconut oil if using) in the microwave in 20-second bursts or over a double boiler.

   • Dip half of each cookie into the melted chocolate and lay on parchment to set.

   • Add sprinkles, nuts, or flaky sea salt while the chocolate is still wet if you’re feeling fancy.

6. Let Set & Serve:

   • Let the chocolate harden at room temp or pop them in the fridge for 10–15 minutes.

   • Store in an airtight container at room temp for up to a week (if they last that long!).

🍫 Flavor Variations:

• Add orange zest or almond extract to the dough.

• Use white chocolate or ruby chocolate for a different vibe.

• Dip, drizzle, or even sandwich with ganache or jam!