Recipe

Chocolate Shortbread Recipe

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Ingredients

1/2 lb unsalted butter, cool & cut into small pieces .
1 c powdered sugar .
1 1/2 c all-purpose flour .
1 tsp vanilla extract .
3 oz unsweetened chocolate, sliced .
1/2 tsp salt

Directions

Step #1 Add chocolate to the top half of a double boiler set over about 1-inch of simmering water (or place it in a medium bowl that fits over a medium saucepan with about the same amount of simmering water).
Step #2 Stir until half the chocolate has melted, then remove the top half of the double boiler from the heat & continue stirring until all the chocolate has melted; set aside to cool for 5 mins.
Step #3 Soften the butter In a large-ish bowl, using an electric mixer at medium speed, about 2 mins.
Step #4 Add in powdered sugar; beat the mixture at medium speed about 1 min until smooth.
Step #5 Beat in the vanilla, then the cooled melted chocolate until uniform.
Step #6 Remove the beaters & stir in the the flour & salt with a wooden spoon, just until moistened & incorporated but not sticky.
Step #7 The dough should be soft but hold together; let this stand 5 mins.
Step #8 Sprinkle top a few drops of water on your work surface; lay a large sheet of plastic wrap on top; turn the chocolate dough onto the plastic wrap; flatten into a thick, round disk; then cover with a second large sheet of pastic wrap.
Step #9 Roll to a circle about ½ inch thick (thinner for crisper cookies, but no thinner than 1/3 inch).
Step #10 Using the plastic wrap, transfer the circle of dough to a baking sheet & put in the fridge until firm & cold, about 1 hr, but not more than 2 hrs.
Step #11 Position the rack in the center of the oven; preheat your trusty oven to 350°; line a second large baking sheet with parchment paper or a silicone baking mat; set aside.
Step #12 Remove the circle of dough from the refrigerator, then transfer if from the baking sheet to your work surface; remove the top sheet of plastic wrap & cut the dough into large, circular cookies, using a 3-inch cookie cutter.
Step #13 Transfer the rounds to the prepared baking sheet, spacing cookies 1-inch apart.
Step #14 Use the back of a flatware knife to score each of these rounds into 6 pie-wedge sections (do not cut through).
Step #15 You can also make small, dotlike indentations in the sections with the tip of the knife if you like—but again do not poke through to the baking sheet.
Step #16 **If all the cookies will not fit on one baking sheet, line another with parchment paper or silicone baking mat, transfer these cookies to it, then place this in the refrigerator until the first batch has baked; let this stand at about room temp for 3 mins before placing in the oven.
Step #17 Bake for 6 mins, reverse the sheet from back to front; continue baking for about 6 more mins, or until rounds are dry but soft.
Step #18 The tops should have tiny, raised air pockets, somewhat like goosebumps.
Step #19 The cookies should give a bit when touched—do not overbake.
Step #20 Cool on the baking sheet for 5 mins then transfer cookies to a wire rack to cool completely.
Step #21 **Note—you can cut rolled dough into any number of shapes; smaller shapes require a shorter baking time.
Enjoy the Chocolate Shortbread recipe

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