CHOCOLATE-DIPPED SHORTBREAD COOKIES

Chocolate-Dipped Shortbread Cookies image

Provided by Chef mariajane

Categories Dessert

Time 18m

Yield 36 cookies

Number Of Ingredients 7

Previous Next

1 cup unsalted butter
3/4 cup confectioners' sugar, sifted
1 teaspoon vanilla
2 cups flour, plus more for work surface
1/2 teaspoon salt
3 ounces . semisweet chocolate or 3 ounces bittersweet chocolate, finely chopped
1 teaspoon canola oil or 1 teaspoon pure vegetable shortening

Steps:

In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.
Serve.