When I bite into a shortbread cookie I instantly smile. Their buttery flavor, velvet texture, and appearance makes them cookie perfection. Including shortbread on holiday trays is a nice way of encompassing a taste of the past. This recipe comes from an English friend of mine.
Full time: 3 hours (includes baking multiple batches, cooling, and chocolate setting time)
Makes 36-48 cookies, based on size of cookie cutter
You will need:
2 1/2 cup flour
1 cup butter, softened
3/4 cup powdered sugar
1 tsp vanilla extract
For Dipping Chocolate
2 cup milk chocolate chips
1 tbsp butter
Let us begin:
Preheat oven to 350'.
In a large bowl cream together butter, sugar, and vanilla.
Add in flour, if your dough is too crumbly add in 1 tbsp of melted butter at a time until no longer crumbly.
Lightly flour a flat surface, and turn out the dough.
Roll dough out, roughly 1/2" thick.
Using cookie cutter to cut out seasonal shapes and place on baking sheet. (I will admit I hand cut these into squares)
Continue to repeat this process until dough becomes to turn tough.
Bake in oven 12-14 or until center is set when lightly pressed with your finger. Bottoms will appear lightly golden.
Remove from oven and allow to cool completely on baking sheet.
Remove cookies from sheet and onto wax paper.
In a small bowl place chocolate chips and butter.
Melt in microwave for 30 sec at a time, stirring well after each until smooth.
Dip half of cookie into chocolate, allowing excess to drop off.
Return to wax paper and allow to completely harden.