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Shortbread Cookies




Source of Recipe


RECIPE ROSS


List of Ingredients




3/4 lb. unsalted butter or margarine, at room temperature
1 cup sugar + extra for sprinkling
1 tsp. vanilla extract
3-1/2 cups all-purpose flour
1/4 tsp. salt
6 - 7 oz. semisweet chocolate, very finely chopped, divided use


Recipe



Heat oven to 350ºF (175ºC). In bowl of an electric mixer fitted with a paddle attachment, mix butter and 1 cup sugar until just combined. Add vanilla. In a medium bowl, sift flour and salt, then add to butter-and-sugar mixture. Mix on low speed until dough starts to come together. Dump onto a surface dusted with flour, shape into a flat disk, about 1" thick. Wrap in plastic and chill 30 minutes, until firm but still pliable. Roll dough 1/2" thick on a lightly floured surface and cut with a 3x1" finger-shaped cutter. Place cookies on an ungreased baking sheet and sprinkle with sugar. Bake 20 - 25 minutes, until edges begin to brown. Allow to cool to room temperature. When cookies are cool, place on a baking sheet lined with parchment paper. Put 3 oz. of chocolate in a glass bowl and microwave on High power 30 seconds. Don't trust your microwave timer; time it with a watch. Stir with a wooden spoon. Continue to heat and stir in 30-second increments until chocolate is just melted. Add remaining chocolate and allow to sit at room temperature, stirring often, until completely smooth. If there are still bits of unmelted chocolate after 5 minutes, return to microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until chocolate is smooth and slightly cooled; stirring makes it glossier. Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place cookie back on parchment-lined baking sheet and let stand at room temperature until chocolate has firmed up, about 20 minutes. Makes 36 cookies.
Note: If a 3x1" cookie cutter is not available, cut shortbread into rectangles using a fluted pastry wheel for decorative edges or simply cut with a butter knife.