Whipped & Dipped Shortbread

Directions

1. 1
   Preheat oven to 325°F.
2. 2
   Whip butter with your mixer on high speed for 10 minutes. Reduce speed and gradually add icing sugar, cornstarch, flour, salt and vanilla. Mix until combined.
3. 3
   Roll batter into balls (about a heaping teaspoonful each). Place balls on an ungreased or parchment paper-lined cookie sheet. Then press the balls flat with the bottom of a floured glass. (You'll have to dip the cup in flour every cookie or two to prevent sticking.)
4. 4
   Bake in the preheated oven for 12-13 minutes or until edges just begin the brown. They will still be quite pale. Cool on pan for a couple minutes before removing cookies to a rack to cool completely.
5. 5
   When cookies are completely cool, melt the chocolate chips with 2 Tablespoons of butter. You can do this in a small saucepan over low heat or in a small bowl in the microwave. Either way, make sure to stir frequently. If you do this in the microwave, heat the mixture for 30 seconds at a time and stir between each additional 30 second increment. Dip the cookies into the melted chocolate (see photo). Then set them on wax-paper lined cooling racks or plates to let the chocolate set.
6. 6
   Makes about 4 dozen cookies.