- 6 Tbsp butter, softened
- 1/4 C sugar
- 1/4 tsp vanilla
- 3/4 C + 2 Tbsp flour
- dash salt (see notes, below)
- additional sugar
- 3-4 Tbsp semisweet chocolate morsels
2. Preheat oven to 350°F. Turn dough onto lightly floured workstation and roll to 1/2 inch thickness. Use cookie cutters or cut into rectangles 3"x1". Sprinkle with additional sugar, place on ungreased baking sheet and bake 20-25 minutes. Allow to cool completely on wire rack.
3. Once cookies are at room temperature, melt chocolate in the microwave or a double boiler, and drizzle chocolate over half of each cookie until well coated. Allow to cool.
Yield: 5-8 cookies depending on size
Robyn's notes: the salt measurement should technically be 1/16 tsp. I used my 1/8 tsp measure and filled it halfway. This is actually a bit more than I use when a recipe calls for a dash or a pinch, so I like to mention it here. If using cookie cutters, be sure to either use all one shape or, if using multiple shapes (as I did in the picture above), bake all the cookies of a given shape together. Size and shape differences can lead to different baking times, and you don't want half the cookies overcooked just to get the other half perfect. I rolled my dough out to 1/4 inch thick, because that's what I'm used to and I didn't have a recipe in front of me when I was working on this one. I baked my cookies for 12 minutes at that thickness and they came out perfectly. In researching various shortbread cookie recipes today, however, I find that the vast majority call for a 1/2-inch thick cookie and a longer baking time. Whatever works for you. With this small an amount of chocolate, a microwave is the easiest way to melt it (30 seconds at a time, stirring in between, don't overcook). We don't have our microwave with us at the moment, so I did it in a double boiler. I let the chocolate-coated cookies cool on the same wire rack with a sheet of aluminum foil beneath to catch any drippings.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
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