Schokiladen-Butter-plätzchen (Chocolate-Dipped Shortbread Cookies)

  • Serves

    makes About 2 1/2 Dozen


The recipe for these Christmas cookies comes from the bakery Rischart in Munich. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.


  • 12 tbsp. unsalted butter, softened
  • 14 cup sugar
  • 1 tbsp. vanilla extract
  • 2 cups flour, plus more for dusting
  • 12 tsp. kosher salt
  • 4 oz. semisweet chocolate, melted
  • Multicolored nonpareils, to decorate


Step 1

Heat oven to 400°. Beat butter, sugar, and vanilla in a bowl with a hand mixer on medium-high speed until fluffy. Add flour and salt; beat. Transfer dough to a floured work surface, form into a disk, and roll until 1⁄3" thick. Using a 1 3⁄4" star cutter, cut out cookies; transfer to parchment paper-lined baking sheets, spaced 2″ apart. Bake until brown, 6–8 minutes; cool. Dip top of each cookie in chocolate; decorate with nonpareils. Chill until set.

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