14/52: Shortbread Cookies

Unfortunately for me and my baking habits, my husband doesn’t have near the sweet tooth that I do. {Although I’m sure my weight begs to differ with me on that one ;)} Half of the baking experiments that pop up in our kitchen are the result of a creation that popped into Johnny’s mind, or something that just sounds good to him. Whenever he presents the opportunity for me to bake – I jump on it! One of his favorite desserts are shortbread cookies. Personally, I could care less about them. They aren’t sweet enough for me. If I am going to waste calories on dessert I want to make it worthwhile! Give me cupcakes, cheesecake, brownies… you get the idea. But since I haven’t really made him any shortbread cookies I caved when he brought up the idea. {Not to mention I got to knock another recipe off my Kitchen Bucket List!}

After much searching, I finally settled on an Ina Garten recipe, mostly because the cookies are dipped in chocolate so I figured that would be a good compromise for the lack of sweetness. 😉  I made half dipped and half not – relationships are about compromise, right?! But, let me tell you… this recipe changed my world and my whole opinion on shortbread cookies! These were absolutely delicious. Buttery and slightly sweet but surprisingly delightful. This recipe is definitely a keeper in the Santie house!

Yummy little dudes! What I love most about shortbread cookies is that you still get to roll them out and cut into cute little shapes… but they don’t have to be perfect looking like sugar cookies. In fact, I think they’re better if they don’t look perfect.

Eeeek! Look at that delicious buttery goodness!

Shortbread Cookies

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 {Omit if not dipping}

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 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. 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 1/2 of each cookie with just enough chocolate to coat it.

Source: Ina Garten

Yummy! Have a good weekend everyone!


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