Dipped Shortbread Cookies
Prep time
Cook time
Total time
Chocolate Dipped Classic Shortbread Cookies with a Candied Fruit Twist
Serves: 24 cookies
Cookie Base
  • 22 tablespoons (~ 3 sticks) butter (310 grams), unsalted, softened
  • 2 tablespoons (25 grams) shortening
  • 1 cup (200 grams) sugar, granulated white (Vanilla Sugar is a great option)
  • 1 plus ¼ teaspoon vanilla bean paste (or extract)
  • 3 and ½ cups (440 grams) flour, AP
  • ¼ teaspoon (1.5 grams) salt
  • finishing sugar, optional but delicious!
Chocolate Glaze
Candied Fruit
  • candy thermometer (very cheap from Amazon!)
  • 1 peach (or any other fruit, really), sliced into thin slices
  • 1 cup sugar
  • ½ cup water
  1. Cream butter, sugar, vanilla until just mixed.
  2. Add flour and salt after sifting well to prevent clumping.
  3. Mix on a low speed setting until incorporated into a dough.
  4. On a very lightly floured board, press out to a thick disc, wrap in plastic wrap and chill for 30 minutes in refrigerator.
  5. Preheat oven to 350 F.
  6. After chilled, remove and roll to ½ inch thick dough sheet and cut to desired shape. I used a simple square cookie cutter set that worked great, allowing the dip to over exactly half of the cookie when finishing. The cutters linked here also have a fluted side, which would look great.
  7. Place cookies carefully on a baking mat on a sheet pan.
  8. Sprinkle with finishing sugar, if desired (you know you want to!).
  9. Bake until just golden on the edges, being very careful to not over-bake.
  10. This should take about 20 minutes. Watch them closely near that time.
  11. Remove to cool.
Candied Peaches
  1. Heat sugar and water over medium heat until it reaches a boil.
  2. Add in thinly sliced fruit.
  3. Cook until the sugar solution reaches 235 F on a candy thermometer.
  4. Remove from heat and set burner down to low.
  5. Return to low heat and simmer until fruit is mostly translucent, about 20 minutes.
  6. Remove fruit, strain and cool on rack or baking mat.
  7. When cooled, chop to desired size pieces.
  8. The remaining sugar syrup will be a delicious fruit flavor and can be used for ice cream!
Chocolate Dip
  1. Using candy coating and shortening, microwave in a bowl for 30 seconds.
  2. Stir well.
  3. Microwave additional 15 seconds at a time until melted. Stir very well between. This should only take one or two cycles to melt.
  1. Dip the cookies, place a bit of the candied fruit on glaze immediately and return to rack to cool completely.
  2. Enjoy!
  3. Visit SouthernFATTY.com for more recipes and tasty photos.
2014 - SouthernFATTY.com
Nutrition Information
Serving size: 1 cookies
Recipe by Southern FATTY at https://www.southernfatty.com/dipped-shortbread-cookies/