Chocolate-dipped shortbread stars

YOUR LITTLE RECIPE CARD

Let’s make something sweet.

Original recipe concept · not kitchen-tested. Make a small trial before preparing it for guests.

Gather your ingredients

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• 12 ready-baked star-shaped shortbread cookies, completely cool
• 4 oz dark or milk baking chocolate, chopped
• 1 tablespoon small red, green and white sugar sprinkles (optional)

Make it, step by step

1. Line a tray with parchment. Choose baked star cookies sturdy enough to lift by one point. If you bake your own, use a trusted shortbread recipe and let the cookies cool fully first; that baking time is not included here.
2. Melt the chopped chocolate in a dry microwave-safe bowl at half power, using 20-second bursts and stirring between each. When only a few small pieces remain, stir off the heat until smooth. Follow the package directions if different.
3. Dip about half of each cookie into the chocolate, or spread a thin layer over one half with a spoon. Let excess drip away and lay the cookie on parchment. Add a small pinch of sprinkles while the coating is wet.
4. Let the cookies set in a cool room for about 20 minutes, or refrigerate briefly until the chocolate is firm. Try lifting one from the parchment before packing the rest.
5. For a gift, place fully set cookies in a clean food-safe bag or box with parchment between layers. Attach a label naming all ingredients and the packing date; keep decorative ribbon outside the packaging.

Ingredients & serving notes

Usually contains wheat, milk and soy; some cookies or decorations contain egg, nuts or other allergens. Keep original labels and share ingredient details when gifting.

Keeping it lovely

Keep in an airtight container in a cool, dry place, following the shortest storage guidance on the cookie, chocolate and sprinkle packages. Let chilled packages reach room temperature before opening to reduce condensation.

For perishable food, use the USDA food-handling guidance. Times and results vary with ingredients and equipment.