Chocolate-Dipped Brown Sugar Shortbread | Connecticut Public

Name: Chocolate-Dipped Brown Sugar Shortbread | Connecticut Public
Ingredients: 3/4 pound (3 sticks) unsalted butter, (at room temperature); 1 cup light brown sugar, (lightly packed); 2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 1 teaspoon kosher salt; 1 cup milk chocolate morsels, (such as Hershey’s (6 ounces)); 6 tablespoons (3/4 stick) unsalted butter; 1/2 cup toasted pecans, (minced and lightly salted)

"I adore any form of shortbread, which is a classic, simple butter cookie. This updated version is baked in fingers, dipped in milk chocolate, and sprinkled with pecans. They remind everyone of Pepperidge Farm Milano cookies, but they’re so much better!..."

INGREDIENTS

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3/4 pound (3 sticks) unsalted butter, (at room temperature)

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1 cup light brown sugar, (lightly packed)

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2 teaspoons pure vanilla extract

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3 cups all-purpose flour

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1 teaspoon kosher salt

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1 cup milk chocolate morsels, (such as Hershey’s (6 ounces))

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6 tablespoons (3/4 stick) unsalted butter

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1/2 cup toasted pecans, (minced and lightly salted)

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