Shortbread are cookies with few ingredients and have a distinctive rich taste and a dense crumb. This recipe uses brown sugar instead of white to lend a butterscotch flavor.
They are a rolled cookie, so you can cut them into any shape or use cookie cutters for precise designs. I rolled them into small circles and cut them into wedges, then dipped the wide edge into Ghiradelli dipping chocolate. Very simple, yet with decadent results.
The shortbread cookies were requested by Kathy and Chuck, the couple who won the auction at our church. I promised to bake six different kinds of cookies and this was the final batch. Just in time for 90 degree weather. Ah well, watching their eyes light up when they saw the cookies was worth the heated kitchen.
Dipping chocolate wafers are easy to use and melt quickly. They are about the size of a nickel, so much bigger than regular Ghiradelli dark chocolate chips. In the photo, I show regular semi-sweet chips on the left, dark chocolate in the middle and the wafers on the right. If you don’t have dipping chocolate, any chocolate chips will work, including white chocolate. In fact, you may want to color some white chocolate for instant drama. But for me, dark chocolate is all the drama I need!
1 cup butter, softened (use unsalted)
1 cup firmly packed light brown sugar
pinch of salt
1 tsp vanilla
2 1/2 cups all purpose flour
(You could use whole wheat pastry flour for part of the cookies, but the texture will suffer if you use all ww flour.)
8 – 12 oz of Ghiradelli melting chocolate, or dark chocolate chips.
Preheat oven to 300 degrees F.
Put parchment paper on a cookie or bar pan, ungreased.
In a mixing bowl, beat the butter and sugar together until light and fluffy.
Add the salt and vanilla.
Gradually add the flour and mix just until it is incorporated and no longer.
Place the dough on a large sheet of plastic wrap and press it into a ball while wrapping it up.
Chill in the fridge for an hour.
Cut the dough into 4 small dough balls.
Roll on a lightly floured board, one ball at a time until the dough is about 1/4 inch thick.
Cut into desired shapes.
Bake 15 – 20 minutes or until very lightly browned. If you want your cookies very crisp, bake a bit longer.
Melt chocolate chips or dipping chocolate.
Dip part of the cookie in chocolate and let the excess drip into the bowl.
Place dipped cookies on a sheet covered with wax or parchment paper.
Put in fridge to set up.