Chocolate Dipped Shortbread

 I love this Shortbread cookie recipe  it is so delicious, easy to make, easy to roll out and use with cookie cutters and freezes nicely too. Since I had my baby we are kind of homebound for the next few weeks to keep him away from germs I decided we should make cookies as an activity.

Shortbread Cookies:

2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract

Beat the butter until smooth and creamy (about 1 minute) with a mixer. Add the sugar and beat until pale and fluffy (about 2 minutes).  Beat in the vanilla extract. Mix in the flour and salt 1/2 cup at a time just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least 1/2-1 hour or until firm.  

Preheat oven to 350F  I used SilMats on the cookie sheets to prevent the cookies from sticking, but you can use parchment paper if you prefer. Roll out dough into 1/4" thickness and cut into shapes. Bake 7-9 minutes until edges are very lightly browned. Cool on cookie racks.

For Chocolate Dipped Shortbreads:
6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped
1 TBLSP shortening
Place ingredients in microwave safe bowl and microwave on high for 30 second blasts stirring between until smooth. Dip 1/2 of the cookie into the chocolate and place on parchment paper or wax paper until dry.

My daughter loves to help but hates the sound of the mixer. Our creative solution so she doesn't have to cover her ears with her hands or ask me to shut off the mixer (how am I suppose to make cookies with the mixer off?) 


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