Chocolate Dipped Shortbread Cookies with Sea Salt
Servings Prep Time
2-3dozen 15minutes
Cook Time
17-20minutes/sheet
Servings Prep Time
2-3dozen 15minutes
Cook Time
17-20minutes/sheet
Ingredients
Instructions
  1. Place oven rack in the middle position. Preheat oven to 325 degrees Fahrenheit.
  2. Cream butter, brown sugar, and vanilla extract on low in a stand mixer with the paddle attachment until just combined. Alternately, use a hand-held mixer to cream.
  3. Whisk together the flour and salt. Add to the butter and brown sugar mixture. Mix on low until the dough comes together, scraping down the sides and bottom of the bowl.
  4. Turn out onto a lightly floured surface and press dough into a ball. Divide in half. Press each half into a flattened disc shape about 1 inch thick. Wrap both disks in plastic wrap and refrigerate for 20-30 minutes.
  5. Roll dough from first disc evenly to 1/2 inch thickness on a lightly floured surface. Any cracks in the dough along the edges can be easily pressed together.
  6. Cut dough with a 1/4 inch dry measuring cup or a 2.5″ round cookie cutter. Place rounds about an inch apart on a parchment lined baking sheet. Bake for 17-20 minutes, until lightly browned. Cool to room temperature. Repeat with second chilled disk of cookie dough.
  7. Meanwhile, while the cookies are baking, chop chocolate into fine pieces. After all cookies have cooled, place 1/2 of the chocolate into a small bowl. Microwave for 30 seconds on high. Remove from oven and stir. Add remaining chocolate. Repeat in 15-second increments, stirring each time until chocolate is just melted. Stir well.
  8. Dip 1/3 to 1/2 cookie into the chocolate mixture. Alternately drizzle chocolate with a spoon on one half. Sprinkle with Fleur de Sel sea salt and place back on parchment lined baking sheet. Leave on the baking sheet until chocolate firms completely.
Recipe Notes

If you don’t have parchment paper, bake cookies on an ungreased cookie sheet.

After cookies are cut, press remaining dough into a ball. Roll again to 1/2″ thickness to cut additional cookies.

Recipe courtesy of www.sisterspicekitchen.com 
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