Double-Dipped Shortbread

Double-Dipped Chocolate Shortbread Cookies
from Mrs. Fields I Love Chocolate Cookbook

3 ounces semisweet chocolate -- minced
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 tsp vanilla extract
1 1/2 cup all purpose flour
1/2 cup confectioners' sugar
2 tsp unsweetened cocoa powder
1/8 tsp salt

4 ounces white chocolate -- minced
1/2 cup heavy cream
3 ounces semisweet chocolate -- minced

Melt semisweet chocolate over hot (not simmering) water in double boiler. Set aside to cool to lukewarm. In large bowl, cream butter with mixer. Beat in melted chocolate. Beat in vanilla, flour, sugar, cocoa, and salt. Wrap and chill dough 30 mins or until firm enough to roll into balls. Preheat oven 350 F. Roll dough into 1" balls, then roll each ball into a thick log. Place on ungreased cookie sheet; press dough into a 1/4" thickness with the tines of a fork, keeping cookies oval in shape. Bake 8-10 mins or until just set. Do not overbake. Transfer to wire rack.

Dipping Cookies:
In small bowl set over a saucepan of hot water, melt white chocolate with 1/4 cup cream, stir until smooth. Keep mixture over hot water so it will be liquid for dipping. In another small bowl set over a saucepan of hot water, melt semisweet chocolate with the remaining 1/4 cup cream; stir until smooth. Keep warm. Dip one end of a cookie in the white chocolate and the other end in the dark chocolate; return to cooling racks so the chocolate can set. Repeat with remaining cookies.

Notes: Due to our own predilections we switched the dipping ingredients and used melted raspberry chips for one side and the lovely Ghiardelli melting chocolate that Deb brought along for the other.