Chocolate dipped brown sugar shortbread cookies have been a favorite of mine to make for years. One of my favorite parts of these cookies is that they freeze so well. They also don’t really spread on the cookie sheet, so you can bake a ton at once, freeze some for later, and then bring them to your Aunt when you visit because they are her favorite!
I always did mine in logs, which actually weren’t that fun to shape. A couple weeks ago I saw this picture/recipe for Dark Chocolate Dipped Funfetti Shortbread Cookies and used that recipe for a change and they were super easy, lovely and very tasty.
The cookie isn’t as buttery as my original recipe, but I could still eat 100 of them. I used to dip half the batch in sprinkles (instead of sprinkling) and half in chopped nuts. You could use finely ground nuts (especially walnuts or almonds) to replace the sprinkles in this recipe if you are into that sort of thing!