Chocolate-Dipped Shortbread Cookies
Recipe courtesy of Shannon McKinney, chef/co-owner of McKinney & Doyle Fine Foods/The Corner Bakery, Pawling
Makes about 3 to 4 dozen
2¼ cups (5 sticks) unsalted butter, at room temperature
1¾ cup, plus 2 Tbsp granulated sugar
½ tsp salt
1 tsp pure vanilla extract
5 ¾ cups (1lb 8oz) all-purpose flour
12 oz couverture chocolate, such as Valrhona, Callebaut or Cacao Barry (available in gourmet shops and better supermarkets)
In an electric mixer, cream together butter, sugar, salt, and vanilla, until light and fluffy.
Add flour, and mix just until incorporated.
Wrap dough in plastic and refrigerate for 30 minutes.
Preheat oven to 350°F. On a floured surface, roll dough out to approximately ¼" thick and cut into uniform rectangles, approximately 1½" x 3". Place on a baking sheet that has been lined with parchment paper and bake for 12 to 15 minutes or until lightly browned. Cool completely before proceeding.
Melt chocolate and dip each cookie to cover half and let cool on a parchment-lined sheet.