The Long and Shortbread of It

We love shortbread cookies, and we love chocolate. Combining the two is a step from ecstasy. Also, this gave me the excuse… I mean opportunity… to use the hexagonal cookie cutters Fran (aka QC) bought me.

Using hexagonal cutters reduces dough waste as there are no gaps between each cut.

Hexagonal Cookie Cutters with the one used on the lower right.
Shortbread Cookies surrounded by Raspberry Hand Pies.

Shortbread Cookies

INGREDIENTS
• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 ½ cups all-purpose flour
• ¼ teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, finely chopped

METHOD

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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 place over a pan of boiling water. Turn the burner down to simmer and heat with stirring until the chocolate is nearly all melted. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  6. Drizzle 1/2 of each cookie with just enough chocolate to coat it.

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