Chocolate-dipped Shortbread Cookies

by Rebekahcooked up on May 1, 2012

It has only been relatively recently that I’ve realized that I may have a butter problem. Maybe it was making it at home that got me so hooked, or learning to use it in more complex sauces, or eating it with something really simple that highlighted its flavor, but I am so hooked. Oh well.

I found this shortbread recipe particularly amusing because there are no leavening agents, and barely any ingredients. The butter just holds it all together, and it tastes accordingly (and deliciously). Kind of makes you wonder about the possibilities of other cookies.

I made these cookies because I distincly remember Dave saying something to the effect of “Chocolate and shortbread… that is one of my favorite things.” Twist my arm, already.

This recipe is from Ina Garten, slightly altered but not much.

3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla
1 3/4 cups AP flour
Pinch salt
2 squares baker’s chocolate, melted (after the cookies are cooled)

Using a mixer, combine the butter and sugar until they make a sort of fluffy dough. Then add the vanilla, flour and salt.

After a few minutes, these should all come together in one or two big clumps. So easy! Haha. Wrap in plastic and refrigerate for 30 minutes.

Roll out quickly to 1/4-inch thickness (you want the butter to be as cold as possible) and cut into whatever shape you want (if you’re doing rectangles, you can just use a pizza cutter and reduce the time you work with the dough).

Bake on a Silpat or parchment paper at 350 for about 12 minutes – keep an eye on them. You are looking for the first hint of brown around the edges. Don’t leave them any longer!

After the cookies have cooled, melt the chocolate in the microwave (15 second intervals, stir often) or in a double-boiler. Dip halves in and return to the nonstick mat or parchment paper to dry. Depending on the room temperature, you may wish to stick in the fridge to firm up.

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