Dipped Shortbread

Another item crossed off my top 100 list! Sugar cookies are usually my thing but I decided to branch out and try a dipped shortbread.  I’m so glad I did!

I chose a recipe from the Barefoot Contessa. Her thick, rectangular shortbread cookies drizzled with chocolate looked so appealing that I knew it was the one I wanted to try for my first shortbread recipe.

I made very few changes to the recipe. The ingredient list is the same except for the addition of 3 ounces of white chocolate along with the semi-sweet chocolate. The only change I made in the process of making them was to roll the shortbread dough to a sugar cookie thickness and to cut with a cookie cutter. Personally, I think that they could be cut even smaller and drizzled lightly with chocolate over the entire surface. Small, rich, chocolatey, good. Enjoy!

**All of the times that I have made this I freak out a little bit after the dough comes out of the fridge. I always think it is too dry and crumbly and it will never come together. But always, after a few rolls of the pin and maybe some repatting and shaping and rolling again, it comes together beautifully. Have faith that it will come together as dough.**

Dipped Shortbread
Source: Slightly modified from the Food Network

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
3 ounces semi-sweet chocolate, finely chopped
3 ounces white chocolate, finely chopped

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.

In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough and cut with a cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for about 10 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the semi-sweet 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 the chocolate is just melted. Repeat the steps with the white chocolate. Allow them to sit at room temperature, stirring often, until 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.

Makes about 4 dozen 3-inch heart shaped cookies

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