Happy New
Year! With all of the holiday
craze, I seemed to have neglected my blog a bit. However I came across the most amazing shortbread recipe
that I just had to share. But
really, it’s that good! There’s
just something about the simplicity of buttery shortbread dipped in chocolate
paired with a cup of coffee that sends me into a tizzy.
The recipe
makes about 20-24 cookies, but I tend to freeze half of the dough since I would
over-indulge and most likely eat all 20 of them by myself. I know, it’s scary! Follow along with the super simple
steps below.
Basic Shortbread Cookies
1 ½ cups (3
sticks) unsalted butter, at room temperature
1 cup sugar
1 tsp pure
vanilla extract
3 ½ cups
all-purpose flour
¼ tsp salt
½ cup
semisweet chocolate chips
Step 1: In a large bowl, using an electric
mixer, beat butter and sugar until well combined. Add vanilla.
Step 2: In a medium bowl, mix together
the flour and salt.
Step 3: Begin adding flour mixture to
the butter mixture on low speed until the dough starts to come together. Feel free to use your hands to combine
dough if chunks are forming.
Step 4: Shape the dough into a flat
disk, wrap in plastic and chill for 30 minutes.
Step 5: Roll the dough ½-inch thick and
cut into desired shapes. I use a
water glass upside down to create a nice circle shape. Place shortbread cookies on a baking
sheet lined with parchment paper.
In a 350 degree over bake cookies for 20-25 minutes or until the edges
just begin to brown.
Step 6: Place chocolate chips in a
microwave safe bowl and heat until melted. Take your cooled shortbread and dip or spread the melted
chocolate onto half of your cookie and repeat.
***Thank you Ina Garten for this spectacular shortbread cookie
recipe.Do you have any other ideas for enhancing shortbread cookies?
