Schokiladen-Butter-plätzchen (Chocolate-Dipped Shortbread Cookies)

Name: Schokiladen-Butter-plätzchen (Chocolate-Dipped Shortbread Cookies)
Total time: PT0D0H0M
Yield: makes About 2 1/2 Dozen
Ingredients: 12 tbsp. unsalted butter, softened; 1 ⁄ 4 cup sugar; 1 tbsp. vanilla extract; 2 cups flour, plus more for dusting; 1 ⁄ 2 tsp. kosher salt; 4 oz. semisweet chocolate, melted; Multicolored nonpareils, to decorate

Serves
makes About 2 1/2 Dozen

TODD COLEMAN

The recipe for these Christmas cookies comes from the bakery Rischart in Munich. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.

Ingredients

12 tbsp. unsalted butter, softened
¹⁄₄ cup sugar
1 tbsp. vanilla extract
2 cups flour, plus more for dusting
¹⁄₂ tsp. kosher salt
4 oz. semisweet chocolate, melted
Multicolored nonpareils, to decorate

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Instructions

Step 1

Heat oven to 400°. Beat butter, sugar, and vanilla in a bowl with a hand mixer on medium-high speed until fluffy. Add flour and salt; beat. Transfer dough to a floured work surface, form into a disk, and roll until 1⁄3" thick. Using a 1 3⁄4" star cutter, cut out cookies; transfer to parchment paper-lined baking sheets, spaced 2″ apart. Bake until brown, 6–8 minutes; cool. Dip top of each cookie in chocolate; decorate with nonpareils. Chill until set.

Heat oven to 400°. Beat butter, sugar, and vanilla in a bowl with a hand mixer on medium-high speed until fluffy. Add flour and salt; beat. Transfer dough to a floured work surface, form into a disk, and roll until 1⁄3" thick. Using a 1 3⁄4" star cutter, cut out cookies; transfer to parchment paper-lined baking sheets, spaced 2″ apart. Bake until brown, 6–8 minutes; cool. Dip top of each cookie in chocolate; decorate with nonpareils. Chill until set.