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Chocolate Dipped Shortbread Bliss Prep Time: 45 minutes | Baking Time: 20 minutes Makes: 54 cookies | Freezing: excellent (with chocolate) Cookies 2 cups (500 mL) Gay Lea ® Butter (Unsalted), softened 1 ½ cups (375 mL) packed dark brown sugar 1 tsp (5 mL) pure vanilla extract 2 ¾ cups (675 mL) Robin Hood ® All Purpose Flour ¾ cup (175 mL) unsweetened cocoa powder Dipping Chocolate 1 ½ cups (375 mL) Chipits ® Semi- Sweet Chocolate Chips, melted 1. Preheat oven to 325ºF (160ºC). Line baking sheets with parchment paper. 2. Cookies: Cream butter, sugar and vanilla, 1-2 minutes. Add flour, cocoa powder and mix on low speed, scraping the bowl frequently, until dough comes together. 3. On a lightly floured surface, divide dough into 4 pieces. Roll each piece to a ¼" (5 mm) thickness. Using a 2" (5 cm) cookie cutter, cut out shapes as close to one another as possible. Gather up scraps and repeat with remaining dough. Arrange cookies on prepared baking sheets. 4. Bake in preheated oven 18-20 minutes. Cool on racks, 30 minutes, before dipping cookies in chocolate. 5. Dipping: Set a sheet of parchment or waxed paper on work surface. Pour melted chocolate into a 2 cup (500 mL) measuring cup. Dip half of each cookie into chocolate, shaking off excess chocolate into cup. Set dipped cookies on parchment paper to harden. If pressed for time, place cookies in refrigerator to set chocolate faster. Tips: • Feeling creative? Try drizzling cookies with melted semi-sweet, milk or white chocolate. • Let your kids be imaginative by choosing cookie cutter shapes and decorations to help make their very own creations. With simple ingredients, baking shortbread together is a perfect tradition to share with your little helping hands. The secret to melt-in-your-mouth shortbread is to start with the best ingredients, like fresh Gay Lea ® creamery butter. Bake an extra batch and share the praise. A delicious addition to the food you make. Visit us at facebook.com/gayleafoods for more Shortbread Bliss 6

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