Chocolate Shortbread Cookies

Cookies: 4 oz Semisweet chocolate

Finely chopped 3/4 c Unsalted butter; room temp

1 ts Vanilla extract

1 1/2 c All-purpose flour

1/2 c Powdered sugar

1 tb Cocoa powder

1/8 ts Salt

Chocolate for dipping: 4 oz White chocolate; finely

-chopped 1/2 c Heavy cream

4 oz Semisweet chocolate

Finely chopped Cookies: In double boiler, melt semisweet chocolate over hot, not simmering, water. Set aside to cool to lukewarm. Cream butter in mixing bowl. Beat in melted chocolate, vanilla, flour, sugar, cocoa and salt to form a dough. Wrap dough in plastic wrap. Chill 30 minutes or until firm. Preheat oven to 350 degrees. Roll dough into 1 inch balls, then roll each ball into a thick log. Place on ungreased cookie sheet. Press dough to 1/4 inch thickness with tines of a fork. Keep cookies oval in shape. Bake

8-10 minutes or just until set. Take care not to overbake. Cool on wire

racks. Dipping chocolates: In small bowl set over a saucepan of hot water, melt white chocolate with 1/4 cup cream. Stir until smooth. Leave bowl over water so chocolate stays smooth and melted. In another bowl, melt semisweet chocolate with remaining 1/4 cup cream over another pan of hot water. Stir until smooth. Keep chocolate warm. Dip one end of each cookie in white chocolate and other end in semisweet chocolate. Place on cooling racks to let chocolate set. Repeat with all cookies. THE DESSERT SHOW SHOW #DS3252
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