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Milk chocolate shortbread sticks Recipe Chocolate milk, Sweet

1. Preheat the oven to 350 degrees F. 2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.

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Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside. In a large bowl, cream together the sugar and butter until just combined, then mix in vanilla. In a medium bowl, whisk together the flour and salt then add it to the butter mixture.

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Chill for at least three hours. Preheat the oven to 325°F and line a baking sheet with parchment paper. Roll the dough into an 8-inch by 9-inch rectangle. Cut cookies into rectangles 1-inch wide by 3-inches long. First, cut eight 1-inch strips that are 9 inches long, then cut the strips into 3-inch sections.

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Using the parchment paper, transfer the dough to your fridge for at least one hour. Preheat your oven to 325 degrees. Remove the cookies from the fridge and put them onto a baking sheet, spacing them 1-inch apart. Bake the shortbread for 20-25 minutes, until they are light golden brown.

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Microwave for 30 seconds on full power, then stir. Repeat, heating and stirring in 15-second intervals until the chocolate melts into a smooth, homogenous texture. Dip each cooled cookie halfway into the melted chocolate. Sprinkle the crushed peppermint candy over the chocolate on the top side of the cookie.

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Preheat oven to 325F. Line baking sheets with parchment paper and set aside. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment, mix until fluffy and light. Add 3 1/2 cups of the flour and mix until combined. On a large board, sprinkle 1/2 cup flour.

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Begin by creaming the butter. Add room temperature butter to a large mixing bowl. Mix the butter either with an electric hand mixer or a stand mixer and mix for 2-3 minutes until smooth and creamy, and slightly lighter in color. Then, stream the cane sugar into the butter.

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Preheat oven to 350°F. Line an 8 by 8-inch square baking pan with parchment paper or foil, leaving an overhang. Place all ingredients except the chocolate in the bowl of a food processor and process until a smooth, soft, and slightly sticky dough forms. Press the dough evenly into the prepared pan.

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Using a pastry cutter, slice into 1/2-inch thick rectangular cookies. Place cookies 2-inch apart on baking sheet lined with parchment paper. Bake for 20 minutes. Remove cookies from oven and let it cool on a baking rack for 15-20 minutes. Chop chocolate into small pieces, and heat under low heat in a sauce pan.

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Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper. Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes. Let the cookies cool completely and dip each cookie in the melted chocolate of your choice.

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Instructions. Preheat the oven to 350F. Line with baking/ parchment paper a large baking tray and set aside. In a large bowl, add butter and sugar and beat them together, using a hand mixer until just combined. Add the flour, cranberries and vanilla essence and mix until a rough dough forms.

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Preheat the oven to 325°F. In a large bowl, cream together the butter and sugar for 3 minutes until light and fluffy. Add the flour and salt, slowly mix it in until fully combined. Add in the vanilla and mix it in. Layout a sheet of parchment paper.

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Pop the baking sheet into the preheated oven and bake for about 15 minutes or until the edges of the shortbread sticks start turning golden brown. Keep an eye on them; they can quickly go from perfectly golden to slightly burnt. Once baked, remove the shortbread from the oven and let them cool for just 5 minutes.

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Step 5. To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl.

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1. Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.) 2. Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.

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Step 7. Stir together the chocolate and shortening. Melt the chocolate in the microwave using 30-second increments. Step 8. One by one, dip all the cookies in melted chocolate. Let excess drip off. Then place on the lined baking sheet for a few minutes. Step 9. Top with sea salt if desired.