Shortbread Cookies

I have always been a shortbread kind of gal. The simple buttery, sugary, crispy cookie still makes me weak at my knees. I often whip up a batch of shortbread cookies to have with tea or as a simple dessert with ice cream when company comes to the house. Choose a good quality chocolate to enhance the shortbread. I prefer an artsy drizzle rather than a standard 1/2 dip when it comes to the chocolate, but that's definately a personal preference. Of course these are ideal with coffee, tea, or just milk.


Shortbread Cookies (recipe from Ina Garten)

  • 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

  • 6 to 7 ounces very good semisweet 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 1/4-inch thick and cut with a circular biscuit cutter or end of a glass. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 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 chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle each cookie with chocolate.



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