Sunday, February 24, 2013

Shortbread Cookies

I have been eying this recipe for years.  I have watched Ina Garten make these cookies on the Food Network numerous times, and I have looked at the recipe on the Food Network website on more than one occasion.  I don't know what held me back from giving them a try.  I made some sub-par shortbread many years ago, and I guess I just did not want another disappointment.  Well no need to fear - these turned out great!  I left some of the cookies plain and dipped some of the cookies in chocolate.  The only change I made to the recipe was to use a round cookie cutter because I did not have a finger-shaped cutter.  Overall, these cookies were all wonderful and I will definitely use this recipe again.

From Ina Garten

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

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. 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.
3. 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.
4. 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. 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.
5. Drizzle 1/2 of each cookie with just enough chocolate to coat it.

No comments:

Post a Comment