SHORTBREAD COOKIES

SHORTBREAD COOKIES

melted-chocolate

For this week’s cooking show, I wanted a recipe with simple ingredients. Enter the shortbread. You don’t even have to crack an egg to make these. And the result? A cookie that tastes like vanilla butter & melts in your mouth. Wonder of wonders! They shouldn’t be called shortbread. They’re selling themselves short. Get it? They should be called butter heaven cookies. Girl Scouts, where are you?? Make a version of these to peddle, & Thin Mints will be out of business. (Do Girl Scouts already have a shortbread cookie? Maybe….but I bet my cup of coffee plus a million dollars this recipe is a vast improvement.)

If you’re ever searching for a recipe to produce teacher gifts or a Christmas gift with homemade flair, this is your recipe. It makes about two dozen, & I think it would be tough to find a soul out there who doesn’t like them. Maybe if they have a chocolate allergy? Because of the salted butter, these aren’t overly sweet. They’re light & soft with just the tiniest bit of crunch, & they would be AMAZING with a cup of hot tea or coffee.

CHOCOLATE-DIPPED SHORTBREAD COOKIES By JoAnna Gaines via Magnolia Table

INGREDIENTS

COOKIES

3 C all-purpose flour

1 C sugar (If you want to stick with cane sugar but also want to up the quality of your ingredient choice, this is the sugar I used for this recipe)

1/4 tsp salt (If you want to stick with cane sugar but also want to up the quality of your ingredient choice, this is the sugar I used for this recipe)

3 sticks salted butter, cut into pieces, room temperature (I linked it since I’m always talking about my love for Kerrygold.)

4 tsp pure vanilla extract (Did y’all see my instastory of making my own vanilla? I can be delightfully awkward at times.)

GLAZE

12 ounce bag semisweet chocolate chips

2 tsp shortening (I use Nutiva brand)

INSTRUCTIONS

1 Line two baking sheets with parchment paper.

2 In a food processor, pulse flour, sugar, & salt to blend. Add butter (I add a few pieces at a time & coat by hand with the flour mixture so it isn’t one big clump of butter.) Add vanilla. Pulse until you have clumps of blended dough.

3 Pour onto your work surface. (I taped down a piece of parchment paper to keep the dough from sticking– you could also sprinkle some flour on your table.) Gather dough into one ball. Divide in half. Shape each piece into a log that’s about 10 inches long & 2 1/2 inches wide. (I hate when cooking makes me do math.) Use a serrated knife to cut each log across & 3/4″ intervals so that each log produces about 12 cookies. To keep the cookies round, rotate your log 1/4 turn between cuts. (I completely missed this step. Maybe that’s why my cookies looked more like biscotti. Whatevs.)

4 Transfer your cookies to the prepared baking sheets. Space them a solid 2 inches apart (they will expand A LOT).

5 Cover lightly with plastic wrap. Refrigerate for 30 minutes. (*Note: Someone please invent a plastic wrap that doesn’t make me curse & cry at the same time.)

6 Position oven racks in top third & middle of your oven, & then pre-heat to 325 degrees.

7 Bake until cookies are firm & a pale, lovely golden on the outside edges– about 18-20 minutes. Switch your racks halfway through so your cookies bake evenly! Cool for 5 minutes & then transfer to a wire rack to finish cooling to room temperature. (Also, while you wait for your cookies to bake, you can eat up any remnants out of the food processor or off your work surface because no eggs were used & you have no qualms about eating crumbs that are 97% butter.)

8 To make your glaze, combine chocolate & shortening in a microwave safe bowl (I used a glass measuring cup). Microwave in 20 second increments, stirring between each round until chocolate starts losing its shape. Stir until smooth & nice & melty.

9 Dip half of each cookie in the glaze. Let excess drip off & place back on your wire rack to set. This takes about an hour. (I know. The wait killed me, too. But I mean, I guess you don’t have to wait. A little melted chocolate never hurt anybody.)

10 Store in an airtight container for up to 4 days. (Or if you’re like me, we eat whatever we want on day 1, & then I store them in a freezer bag in the freezer. Cookies thaw super quickly if we want a treat, but it keeps me from eating 3 sticks of butter’s worth of cookies in a 48 hour period. Know what I’m saying?)

We hope to see you over Instagram for our cooking show! Fridays at 2:30!

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