CHOCOLATE-DIPPED SHORTBREAD COOKIES

This is a great recipe to bring to any event, I recently brought these cookies to a small group meeting and everybody loved them.   It takes 30 min. to prepare them, and 20 min. to cook.  It takes an extra step in dipping them in chocolate, but they are so good!   Makes about 2 dozen cookies

ingredients

for the cookies:

• 3 cups all-purpose flour
• 1 cup sugar
• ¼ teaspoon salt
• ¾ pound (3 sticks) room temperature salted butter, cut into pieces
• 4 teaspoons pure vanilla extract

for the chocolate glaze:

• 12 ounces semisweet or dark chocolate chips
• 2 teaspoons vegetable shortening

toppings (optional):

Crushed peppermint, toffee, pecan, pistachios, salt or leave it just plain chocolate

instructions

1. Line two baking sheets with parchment paper.

2. To make the cookies: In a food processor, pulse the flour, sugar, and salt to blend. Scatter the butter over the flour mixture. Add the vanilla. Pulse to form small clumps of dough.

3. Pour onto a work surface. Gently gather into a clump of cohesive dough. Divide in half. Form each piece into a log roll that is about 10 inches long and 2 ½ inches in diameter. Use a sharp knife to cut each log crosswise at ¾-inch intervals to form about 12 cookies each. Rotate the log rolls a quarter-turn between cuts to keep the logs round.

4. Transfer the cookies to the prepared baking sheets, spacing them at least 2 inches apart.

5. Position racks in the top third and middleof the oven and preheat the oven to 325 degrees F.

6. Cover cookies on prepared sheets lightly with plastic wrap and refrigerate until firm, about 30 minutes.  (patience my friend)

7. Remove plastic and bake until the cookies are firm and pale golden on the edges, 18 to 20 minutes, switching racks and rotating the pans halfway through so they bake evenly. Cool on the sheet on a wire rack for 5 minutes, then transfer from baking sheet directly onto wire racks to cool to room temperature.

8. To make the glaze: In a medium microwave-safe bowl, combine the chocolate chips and shortening. Melt in the microwave in 20-second increments on 50% power, stir after each increment, until the chips begin to lose their shape. Stir until melted and smooth.

9. Dip one half of each cookie into the melted chocolate, let excess drip off, and place on a wire rack or baking sheet lined with parchment paper.

Enjoy!

“He gives food to every creature. His love endures forever.”  Psalm 136:25

All credit goes to Joanna Gaines, Magnolia Table