Shortbread Cookies
Recipe from Food Network
Ingredients
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus more for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces semisweet chocolate, finely chopped
Method
- Heat the oven to 350°F.
- Using a mixer with a paddle attachment, combine the butter and 1 cup sugar. Mix in the vanilla.
- Sift together the flour and salt, add them to the butter mixture, and mix on low just until a dough forms.
- Shape the dough into a flat disk, wrap it, and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut it into 3-by-1-inch fingers. Arrange on an ungreased baking sheet and sprinkle with sugar.
- Bake for 20 to 25 minutes, until the edges begin to brown, then cool completely.
- Melt 3 ounces chocolate in 30-second microwave intervals, stirring after each. Add the remaining chocolate and stir at room temperature until smooth and glossy.
- Dip or drizzle half of each cooled cookie with chocolate and allow it to set.