Chocolate dipped shortbread cookies make a great Christmas cookie exchange recipe. Make one cookie recipe and deocrate them four different ways for 4 different holiday cookie recipes via

Chocolate Dipped Shortbread Cookies



  • Shortbread Cookie Recipe I used this Shortbread Cookie Recipe from Veena Azmanov
  • Wilton Light Cocoa Candy Melts
  • Christmas Sprinkles
  • Slice Almonds, chopped
  • Andes Peppermint Baking Bits
  • 2 teaspoons Crisco shortening
  • Wilton 12 inch Decorating bag or a quart size plastic bag.


  1. Bake the Shortbread Cookie recipe following the directions.
  2. Allow cookies to cool completely.
  3. Place 1/2 cup of the Wilton Candy Melts into a Wilton decorating bag or a quart size ziplock bag and add the Crisco shortneing. If using a decorator bag secure the top with a rubber band. If using a sandwich bag twist the top up and secure with a rubber band.
  4. Melt the candy melts in the microwave at 10 second intervals until liquid. Or place the bag is a pot of water on the stove set at the lowest setting and allow to melt.
  5. Once the candy melts are melted squash the bag until the shortening has been mixed in with the melted candy melts making the chocolate thinner.
  6. Snip a tiny hole in the corner or bottom of the bag and drizzle on to a cookie.
  7. Immediately dip or sprinkle, chopped nuts, Christmas color sprinkles or Andes candy on the melted candy coating.
  8. Decorate one cookie at a time and add the topping before the candy coating begins to harden.
  9. Set each cookie onto a cooling rack or parchment paper covered cookie sheet.
  10. Allow the candy coating to harden completely before storing in a single layer in an air tight container.
  11. Place a sheet of parchment or wax paper between the cookie layers to prevent damage.
  12. Makes 18-24 cookies depending on how big you make them.

  • Category: Christmas Cookie recipe, Cookie Exchange, Shortbread, Homemade Cookie
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