Chocolate Dipped Shortbread Cookies are simple, buttery, and the perfect accompaniment to coffee or tea. Make the dough in advance and then freeze for later! These buttery cookies are great for the holiday season too.
2teaspoonspure vanilla bean paste (linked in blog post)- or use any good quality vanilla
1largeegg- at room temperature
1 1/4teaspoonsalt
2 2/3cupall-purpose flour
8oz.semisweet chocolate bar (like Baker's)- chopped and melted
extra sugar sprinkle before baking
sprinkle of kosher salt after dipping in chocolate
Instructions
In a large standing mixer, combine butter and sugar until light and fluffy. Add vanilla and egg, and mix again.
Add salt and flour, and mix until just combined. The dough will be firm.
On a floured surface, roll dough into an oblong shape (see pictures in post). Divide in half and wrap each piece tightly in plastic wrap. Refrigerate for at least an hour.
Preheat oven to 350 degrees. Slice dough into 22 - 24 pieces (or freeze half). Place on baking sheet (or two) that is lined with parchment paper. Sprinkle with extra sugar.
Bake for 15 minutes or until edges are slightly browned.
Remove to cooling racks. When cool, dip in melted chocolate, add a sprinkle of kosher salt, and place back on racks to dry.
Notes
Always use room temperature butter for these cookies.
Refrigerate for at least an hour before baking.
Roll dough into a log for easy slicing.
You can easily freeze this dough, for up to three months, and make at a later date.
Baked cookies stay fresh on the counter for up to three days.
Use Baker's or Ghirardelli chocolate, for best results.