Shortbread Cookies: In a separate
bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), 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 hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) with the rack in
the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll the dough
into a 1/4 inch (.6 cm) thick circle.. Cut into rounds or
other shapes using a lightly floured cookie
cutter. Place on the prepared baking sheets and place in the refrigerator for
about 15 minutes. (This will firm up the dough so the cookies will maintain
their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
For Chocolate Dipped Shortbreads: 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 with keep
in an airtight container for about a week or they can be frozen.
Makes about 20 shortbread