Sunday, October 16, 2011

Shortbread Cookies by Joshni Pereira


2 cups all-purpose flour
¼ tsp salt
1 cup unsalted butter, room temperature
½ cup powdered (confectioners or icing) sugar
1 tsp pure vanilla extract

You can make Chocolate Dipped Shortbread (Optional):
6 ounces (180 gm) semi sweet or bittersweet chocolate, finely chopped


In a separate bowl whisk flour with the salt. Set aside.
In the bowl beat the butter until smooth and creamy (about 1 minute).
Add the sugar and beat until smooth (about 2 minutes).
Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an half hour.

Preheat oven to 350F. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly
floured cookie cutter. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Optional - For Chocolate Dipped Shortbread: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.
Once the chocolate has melted, remove it from the heat.
Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy.
Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet.
Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Shortbread cookies can be kept in an airtight container or they can be frozen.

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