So there has been a mad rush of Senior Recitals as the SSU semester comes to a close. And of course I have been there right along with all my friends baking tasty treats! The favorite (and most requested) has been these shortbread cookies. Some have been dipped in chocolate, some artfully striped. Some stars, some music notes, and of course dinosaurs! Here it is, with some slight tweaks from this recipe from This Homemade Life blog.
*picture of striped dinosaurs goes here but I forgot to photograph them!*
1 cup (2 sticks) unsalted butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
3 ounces semisweet chocolate chips
Preheat oven to 300°F.
Cream butter, sugar, and vanilla until combined, works best in a stand mixer. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap and chill at least 2 hours, or overnight.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with any cookie cutter. (Number of cookies depends on size of cutter) Bake until just pale golden around the edges, about 18 minutes.
In the top of a double boiler or heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Dip half of each cookie into melted chocolate. Transfer cookies to a piece of parchment paper to set.
Enjoy with coffee, tea, or alone.
(Cookies will keep in an airtight container at room temperature for about 5 days, if they last that long.)