Recipe - Mrs F Double-Dipped Chocolate Shortbread Cookies

3 ounce Semisweet chocolate, minced
1 One half Sticks unsalted butter, 3/4c
Softened
1 teaspoon Vanilla
1 One half cup All purp flour
One half cup Confectioners' sugar
2 teaspoon Unsweetened cocoa powder
1/8 teaspoon Salt

DIPPING
4 ounce White chocolate, minced
One half cup Heavy cream
3 ounce Semisweet chocolate, minced

Melt semisweet chocolate over hot, not simmering water in double boiler.
Set aside to cool to lukewarm. In lg bowl, cream butter with mixer. Beat in
melted chocolate. Beat in vanilla, flour, sugar, cocoa, and salt. Wrap and
chill dough 30 mins or until firm enough to roll into balls. Preheat oven
350 F. Roll dough into 1" balls, then roll each ball into a thick log.
Place on ungreased cookie sheet; press dough into a 1/4" thickness with the
tines of a fork, keeping cookies oval in shape. Bake 810 mins or until
just set. Do not overbake. Transfer to wire rack. Dipping Cookies: In sm
bowl set over a saucepan of hot water, melt white chocolate with 1/4c
cream, stir until smooth. Keep mixture ove rhot water so it will be liquid
for dippig. In another small bowl set over a saucepan of hot wtaer melt
semisweet chocolate with the remaining 1/4c cream; stir until smooth. Keep
warm. Dip one end of a cookie in the white chocolate and the other end in
the dark chocolate; return to cooling racks so the chocolate can set.
Repeat wtih remaining cookies.