Easy Double Dipped Chocolate and Nut Shortbread Logs
Elevate your cookie game with these Easy Double Dipped Chocolate and Nut Shortbread Logs, a perfectly indulgent treat that combines buttery shortbread, rich melted chocolate, and crunchy nuts in every bite. This recipe is a breeze to prepare with just 20 minutes of prep time, featuring soft, tender logs of shortbread dipped in semi-sweet chocolate and coated with your choice of chopped pecans or almonds. Ideal for festive gatherings, cookie exchanges, or as a luxurious everyday snack, these elegant shortbread cookies bring a balance of textures and flavors that's hard to resist. Plus, with simple ingredients and straightforward steps, this crowd-pleaser can be effortlessly made at home and stored to enjoy throughout the week. Perfectly crunchy, chocolatey, and nutty—these logs are as beautiful as they are delicious!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon shortening
- 0.75 cup chopped pecans or almonds
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in the vanilla extract until well incorporated.
Gradually add the all-purpose flour, beating on low speed until a soft dough forms.
Divide the dough into 24 equal pieces. Roll each piece into a small log shape, about 3 inches long.
Place the logs on the prepared baking sheets, leaving about 1 inch of space between each log.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the logs to cool completely on a wire rack.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Dip one end of each cooled shortbread log into the melted chocolate, allowing any excess to drip off. Then immediately dip the chocolate-covered end into the chopped pecans or almonds, coating evenly.
Place the dipped logs on a sheet of parchment paper or a wire rack to let the chocolate set.
Once the chocolate is fully set, store the shortbread logs in an airtight container for up to one week.
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.6 g | 429% | |
| Saturated Fat | 172.8 g | 864% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 488.7 g | 178% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 240.3 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
