INGREDIENTS:
- 2 Cups of All-Purpose Flour
- ¼ Teaspoon of Table Salt
- 1 Cup or 2 Sticks of Unsalted Butter, Room Temperature
- ½ Cup of Powdered or Confectioners’ Sugar
- 1 Teaspoon of Pure Vanilla Extract (I suggest McCormick)
- 6 Ounces of Semisweet Chocolate Morsels
- 1 Teaspoon Nutmeg
- 1 Tablespoon of Vegetable Oil
PROCEDURE:
COOKIES:
- In a small bowl, mix the flour and the table salt
- In a bowl of an electric mixer, or with a hand mixer, beat the unsalted butter until very smooth and creamy (about 1-2 minutes on medium speed)
- Add the sugar and continue to mix until smooth. After a few minutes, add the vanilla extract and continue to mix
- Add the dry ingredients and mix for a few seconds until it forms together
- Shape the dough into a circle and wrap with cling/plastic wrap and chill the dough for one to two hours, or until firm
- Place a rack in the middle of an oven and preheat the oven to 350ºF/177ºC/Gas 4
- Line two baking sheets with parchment paper and then set aside
- Lightly sprinkle flour on a work surface and roll out the dough into a thick rectangle or square
- Lightly flour a cookie cutter and cut out your desired shape, preferably hearts
- Place the cut cookie dough on the sheets and place in the refrigerator for 15 to 30 minutes until nice and firm
- After the cookies are firm, bake for 8 – 10 minutes, or until lightly browned
- Place the cookies on a wire rack and allow it to cool completely
CHOCOLATE DIP:
- Place the chocolate morsels in a bowl and place it over a saucepan of simmering water
- Add the vegetable oil and allow the chocolate to melt, making sure to stir the chocolate (This will make the chocolate smooth and glossy)
- Once the chocolate has melted, remove from the fire and continue to stir the chocolate
- Take one cookie and dip the end of the cookie in the melted chocolate
- Repeat this step and place them back on the parchment paper after you dip each cookie
- Place the baking sheets back in the refrigerator for about 15 minutes in order for the chocolate to harden
- To store: place shortbread cookies in an airtight container. I never store my cookies – they are always gone in one day!
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