4 Videos | Photo: Shortbread Cookies Recipe
Ingredients
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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By pgfierro_11868004
Lancaster, PA
on May 25, 2013
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I have used Ina's pound cake and outrageous brownie recipes and they are wonderful!
This however was a big disappointment. I followed the written instructions and ended up as many others - with dough that was too crumbly to roll out. I salvaged it by pressing into a baking dish to use for lemon bars.
I am disappointed in the e-com people at The Food Network who need to be more accurate when posting these recipes online so the written instructions reflect the video; particularly for baking!
I worked as a training specialist for Williams-Sonoma for several years and these kind of mistakes cost the company/customer money. I hope The Food Network takes these reviews seriously. With the current cost of ingredients I am not inclined to repeat this fiasco.
By Laura000
La Habra CA
on May 18, 2013
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I have used this recipe about 4 times now and I just love it. I followed the video recommendation of adding all ingredients at once and mix until thoroughly combined and just coming together. First time I used chocolate chips to coat the cookies (I do not recommend that, the chocolate stayed tacky. Next time I used Ghirardelli 60% chocolate bar and wow, what a difference! I have also tried adding slivered almonds to a batch and lemon zest to another batch (but I did not coat with chocolate. Both variances turned out great. My husband is a shortbread cookie monster so they do not last very long in our home…Thank you Ina.
By HappyAtTheLake
on May 16, 2013
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These were the perfect shortbread cookie! I read all the comments abou the dough not coming together and put everything in the Kitchen Aid at once. I added about a tablespoon of shortening as it was still a little crumbly, but that did the trick. They baked up beautifully and taste fantastic.
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