Martian Food
Sep 18, 2015

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Shortbread Cookies

Active time:30 minutes

Start To Finish:1 hour,

Difficulty:

Yield: 20 cookies

Source: Ina Garten, The Food Network

Can Be Made Ahead
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photo

Ingredients:

¾ lb. unsalted butter, at room temperature
1 cup sugar
1 tsp. pure vanilla extract
3½ cups all-purpose flour
¼ tsp. salt
6-7 oz. very good semisweet chocolate, finely chopped

Directions:

Preheat the oven to 350°F.

In the bowl of a stand mixture fitted with the paddle attachment, combine the butter and 1 cup sugar on medium-low speed until just combined.  Add the vanilla and mix again.  In a separate bowl, combine the flour and salt, then add it to the butter/sugar mixture.  Mix at low speed until the dough just comes together.  Transfer the dough to a floured surface and form it into a 1-inch thick rectangle.  Wrap in plastic wrap and refrigerate for 30 minutes.

On a floured surface, roll the dough into a ½-inch thick rectangle.  Cut it into pieces about 3 inches long and 1-inch wide.  (A pizza cutter works well for this if you have one, or you can use a knife.)  Put the cookies on an ungreased baking sheet and bake until the edges begin to brown, about 20 minutes.  Remove from the oven and let cool to room temperature.

When the cookies are cool, put them on a baking sheet lined with parchment paper.  Put 3 oz. of the chocolate in a microwave-safe bowl and microwave on high for 30 seconds.  Stir with a wooden spoon.  Microwave for 30 more seconds and stir again.  If the chocolate is still not melted, microwave in 15-second intervals until it is.  Add the remaining chocolate and stir.  Let the chocolate sit at room temperature, stirring occasionally, until it is smooth and glossy.  With a knife, coat one-half of each cookie with the chocolate.



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