Double-Dipped Shortbread Cookies

• 3/4 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 3 ounces semisweet chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking cocoa
• 1/8 teaspoon salt
• 3 ounces semisweet chocolate, chopped
• 1/4 cup heavy whipping cream
• 4 ounces white baking chocolate, chopped

1. Cream butter and confectioners' sugar until light and fluffy. Beat in melted chocolate and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Shape rounded tablespoons of dough into 2-in.-long logs. Place 2 in. apart on ungreased
2. . Refrigerate, covered, for 1 hour.
3. Preheat oven to 350u0b0. Bake cookies until edges are set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. In a microwave, melt semisweet chocolate with cream; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. In the microwave, melt white chocolate; stir until smooth. Drizzle cookies with melted white chocolate. Let stand until set.

butter, sugar, chocolate, vanilla, flour, baking cocoa, salt, semisweet chocolate, heavy whipping cream, white baking chocolate

Taken from www.tasteofhome.com/recipes/double-dipped-shortbread-cookies/ (may not work)