Shortbread Cookies from Ina Garten Recipe
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Category: |
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Ingredients: |
Ingredients: 3/4 pound unsalted butter, at room temperature
1 cup sugar, plus more for sprinkling
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
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Directions: |
Directions:Preheat oven to 350ºF.
Mix together the butter and sugar with an electric mixer until just combined. Add in the vanilla.
In a medium mixing bowl, sift together the flour and salt. Add to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump batter onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2 inch thick and cut with a 3" x 1" finger shaped cutter. Place the cookies onto an ungreased baking sheet and sprinkle with the extra sugar. Bake for 20 to 25 minutes or until the edges begin to brown. Allow to cool to room temperature.
When cookies are cooled, place them on a cookie sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. Stir with a wooden spoon. Continue to heat and stir in 30-second increments until chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it is completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled, stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
Yield: 20 cookies |
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