Chocolate-Dipped Whipped Shortbread Cookies

Prep: 20 minutes plus cooling and chilling
Bake: 20 minutes

Serves: 27

Ingredients

• 1 cup Food Club Sweet Cream Unsalted Butter, softened
• 1/2 cup Food Club Pure Cane Confectioners Sugar
• 1 3/4 cups Food Club All-Purpose Flour
• 1/2 cup Food Club 100% Pure Corn Starch
• 1/2 cup dark chocolate chips
• 1 teaspoon Full Circle Market Organic Refined Coconut Oil
• 2 teaspoons Over the Top Decorating Holiday Sprinkles

Directions

1. Preheat oven to 300°; line 3 rimmed baking pans with parchment paper.
2. In large bowl, with mixer on medium-high speed, beat butter and sugar 2 minutes or until light and fluffy, scraping down bowl occasionally. With mixer on low speed, add flour and cornstarch; beat 1 minute or until just incorporated.
3. Roll dough into 27 (1 1/2-inch) balls; place 2 inches apart on 2 prepared pans. With fork, lightly press dough balls flat, pressing horizontally, then vertically to make a crosshatch pattern. Bake cookies 20 minutes or until set; cool 10 minutes on pans then transfer to wire rack to cool completely.  
4. In small microwave-safe bowl, heat chocolate chips and oil on high in microwave oven 1 minute or until melted, stirring every 20 seconds.
5. Dip cookies halfway into chocolate mixture; place on remaining prepared pan and immediately sprinkle with sprinkles. Refrigerate cookies 10 minutes or until chocolate hardens. Makes 27 cookies.