I love the simplicity of a buttery shortbread cookie. They’re great at mid-day with a cup of coffee or hot tea. Using a really good quality butter and fresh ingredients will yield the best cookies.
- 3/4 pound unsalted butter at room temperature
- 1 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1/4 tsp. table salt
- 6 to 7 ounces good quality semisweet chocolate optional
- Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment,mix together the butter and 1 cup of the sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt,then ad them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with the flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes. Roll the dough 1/2 inch thick and press into your cookie mold or cut into your desired shape. Bake for 20 to 25 minutes, until the edges begin to brown. If using a shortbread mold pan, let cool 8 minutes, flip, remove the pan and cut where indicated. Optional: Melt the chocolate in the top of a double boiler. Carefully, dip the back of the cookie in the chocolate, letting all the excess drip back into the bowl, place chocolate side up on a parchment lined sheet until chocolate is set.