Ghirardelli’s Wish Star Chocolate Cookie

Shortbread:
2 cups fl our
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 bar (4 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate
Baking Bar, chopped
1 teaspoon vanilla
1/4 teaspoon salt
Dipping:
1 bag (11.5 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate
Chips
1 tablespoon butter

Melt baking bar on double boiler and set aside. Mix fl our and salt together and set aside. In a large bowl, beat butter and sugar until smooth. Add melted chocolate and vanilla. Add fl our mixture to chocolate mixture and mix just until blended. Wrap dough in plastic wrap and chill for at least one hour.

Heat oven to 350 F. Line baking sheet with parchment paper. On a lightly
fl oured board, roll dough to 3/8-inch thick and cut with cookie cutters. If the dough is very soft, chill again for at least 30 minutes. Bake for seven to nine minutes. Cool completely in pan.

Melt chocolate chips with one tablespoon of butter in a double boiler. Dip
cooled cookie in melted chocolate mixture and let chocolate set. Makes
about one dozen cookies.

Source:
http://www.lakenormanwoman.com/recipes/december07.pdf