Double Chocolate Shortbread

Directions

For Shortbread:

1. In large mixing bowl, cream butter, sugar, soy sauce and vanilla using an electric mixer on high speed. 
2. Sift flour and cocoa powder into butter mixture. Mix on low speed until just combined. Fold in chocolate chips using a stiff spatula.
3. Place dough between two sheets of plastic wrap and press dough evenly into 8-inch square baking pan. Refrigerate 1 hour.
4. Preheat oven to 325°F. and line baking sheet with parchment paper.
5. Remove dough from plastic wrap; cut into 2-inch by 1-inch rectangles and place on prepared baking sheet. Bake for 20 minutes.
6. Transfer parchment paper with cookies from baking sheet to wire rack.  Cool cookies completely.

For Dipping Glaze:

1. Heat white chips, heavy cream and soy sauce over a double boiler until half of chips are melted, stirring constantly. Remove from double boiler and continue to stir until mixture is smooth and all chips have melted.
2. Let glaze cool for 5 minutes.
3. Dip half of each cookie into glaze and place on baking sheet lined with parchment paper.
4. Refrigerate cookies for 30 minutes, or until glaze is set.