Chocolate Dipped Shortbread
Why I Love This Recipe
Here's a recipe from my days as a restaurant pastry chef. Our desserts were pretty elaborate, so on the rare occasion when a guest brought their kids they would want a simpler option for them. We would serve these shortbread cookies alongside ice cream for the kiddos. We also included them in our sumptuous Sunday Brunch Buffet. They are easy and delicious and the dough can be made ahead, rolled and cut and frozen until ready to bake straight from the oven.
It may seem silly to put a tiny amount of salt in a sweet cookie, but don't skip this, the salt really does bring out the flavor of the butter and vanilla.
Ingredients You'll Need
2 cups flour
1/8 tsp salt
1 cup unsalted butter, softened
2/3 cup confectioner's sugar, sifted
1 tsp vanilla
8 oz chocolate, for dipping
Combine flour and salt. Beat butter until creamy. Add sugar to butter and beat 3 minutes or until light in texture and color. Scrape down bowl. Add vanilla. Beat the flour in on low 1/3 at a time.
Roll out dough and cut into rectangles. Bake at 325 until just set, DO NOT BROWN.
Melt the chocolate over simmering water then dip the ends of the cookies into the chocolate.