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Chocolate-Glazed Shortbread Cookies Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Shortbread:
3 sticks (1½ c.) salted butter, softened
1 c. confectioners' sugar
1 T. vanilla extract
3 c. all-purpose flour

Chocolate Glaze:
¼ c. heavy cream
6 oz. semisweet chocolate chips (about 1 c.)
2 tsp. light corn syrup
Directions:
Directions:
Preheat oven to 325º F.

Blend butter until smooth in a large bowl using an electric mixer set at medium speed. Slowly blend in the confectioners' sugar. Scrape down the sides of the bowl, then add vanilla extract and combine thoroughly. Add flour and mix at low speed until well blended.

Divide dough into roughly equal pieces. Flatten each piece into a disk and wrap in plastic wrap. Refrigerate disks until firm, about 1½ hours.

On a floured board using a floured rolling pin, roll out disks to ⅛-inch thickness. Turn dough often to prevent sticking. Cut cookies with flour-dipped cookie cutters. Bake on ungreased cookie sheets for 16 to 18 minutes, being careful not to let the cookies brown. Transfer cookies at once to a cool, flat surface with a spatula.

Prepare the chocolate glaze: Heat cream in a small saucepan until scaled; remove from heat. Stir in chocolate chips and corn syrup, cover, and let stand for 15 minutes. With small wire whisk or wooden spoon gently mix glaze until smooth, being careful not to create bubbles in the chocolate. Dip all or half of each cokie into glaze and transfer to a tray or cool cookie sheet covered with wax paper. Chill cookies in the refrigerator for 10 minutes to set.

 

 

 

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