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Chocolate Dipped Shortbread Cookies
2 dozen

1/2 cup butter, softened
1/4 cup brown sugar
1 1/8 cups all-purpose flour

Chocolate Dip ingredients:
2 ounces white chocolate, finely chopped 
1/2 cup heavy cream 
4 ounces semisweet chocolate, finely chopped 

Beat butter with mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Slowly add flour, beating until blended. 

Chill for at least 1 hour.

After chilled roll dough to 1/4-inch thickness between sheets of parchment paper. Remove top sheet of parchment paper. Cut dough into desired shapes using a cookie cutter. Remove excess dough. 

Place the cookies with the parchment paper on the baking sheet.

Bake at 300 for 18 to 20 minutes or until lightly browned. Remove
immediately to a wire rack to cool. Repeat with remaining dough. 

To Dip the Cookies: 

In a small bowl set over a saucepan of hot water, mix the white chocolate with 1/8 cup of the cream; mix until smooth. 

In another small bowl set over a saucepan of hot water, melt the semisweet chocolate with the remaining 1/4 cup cream; stir until smooth. Keep warm. 

Dip one end of a cookie in the milk chocolate and return to the cooling racks so the chocolate can set. Repeat with the remaining cookies. 
After the chocolate dries (you might have to place cookies in the freezer for a few minutes.) Dip a knife in the white chocolate and with a swaying motion go back and forth over the dark chocolate for an added design. 

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