Easy Chocolate Dipped Shortbread Cookies
Easy Chocolate Dipped Shortbread Cookies
Dressed up Walkers Shortbread cookies adds instant elegance to your platter of tea time cookies.


One 5.3 oz. box Walkers Shortbread Triangle Cookies (15 cookies per box)
1 cup semi-sweet chocolate chips
1 tablespoon canola oil
1/2 cup pecans, finely chopped


Put chocolate chips in small microwave-safe bowl with 1 tablespoon canola oil. Cook on full power, checking at 20-30 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted -- there should be a few chunks left. Stir until it is smooth and chips are completely melted. Be careful not to overcook.

Hold the pointed tip of the triangle cookie; dip the wide end in melted chocolate, immersing 1/2 to 3/4 of the cookie. Remove the cookie and let the excess chocolate drip off. Place on parchment or waxed paper. Sprinkle with chopped pecans. Repeat with remaining cookies.

Leave out until chocolate hardens. Can be refrierated to speed up hardening time. Store in air tight container. Keep for up to 1-2 weeks.
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