This year I didn’t get to bake many cookies. But I did manage to try these cute little shortbread cookies. I’ve been hanging on to this recipe for awhile and finally got the chance to try it out.
I raced home from work during lunch and made the dough so that it had enough time to chill in the fridge.
Chocolate Dipped Shortbread Cookies
1 cup unsalted butter (2 sticks)
3/4 cup sifted confectioners sugar
1 teaspoon pure vanilla extract
2 cups sited all purpose flour (plus some for dusting)
1/2 teaspoon salt
3 ounces semisweet or bitterweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening
In a bowl, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap doug in plastic wrap and chill until firm for at least 2 hours or overnight.
On a lightly floured surgace, roll out the doug until 1/16 to 1/8 inch thick. Use a cookie cutter to cut out the shapes. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
Heat oven to 300 with a rack in the centre. Bake until just beginning to brown around the edges, about 18 minutes.
In the top of a double boiler, or a heat proof bowl over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to cooling rack to dry or place them on parchment paper in the freezer for 10 minutes.