Thursday, February 14, 2013

Chocolate Chip Shortbread

Ingredients: 1 cup unsalted butter 1 cup powdered sugar, plus extra for dusting 1 teaspoon vanilla 1/4 teaspoon kosher salt 2 1/4 cups all-purpose flour 12 ounce package of semisweet chocolate chips, divided in half Preparing the shortbread: Mix all ingredients except 6 ounces of the chocolate chips. Roll into a log onto plastic wrap and refrigerate for 60 minutes or until firm. Log can also be frozen and baked off at a later time. When ready to bake, slice the log into 1/4-inch coins and place on a parchment or Silpat-lined baking sheet. Bake for 15 minutes at 350 degrees F. Melt the remaining 6 ounces of chocolate chips. Remove cookies from oven and while warm, sprinkle with powdered sugar and dip half into melted chocolate. Place cookies on wax paper to cool.


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