Updated: Aug 5, 2022
Shortbread Cookies with Chocolate Glaze.
To be very honest I was not sure if this post would even happen today. I was so busy the whole of last month that I did not even realize that we have another Ina Garten Friday coming up. So when we received a mail from Alyce who organizes this event, yesterday reminding us about the event, I panicked.
I had no idea what to make and I had no time to prepare. I kept browsing through her recipes while on my way to work hoping that there would be something that would not require much of an effort and would be really nice to taste as well. Thankfully I stumbled upon a “Shortbread Recipe”, which I instantly wanted to try.
I was also using a old clunky oven and was really scared that they might burn or be under-cooked. So I kept checking the oven after every few minutes praying to the cookie and oven gods hoping for a miracle. The cookies came out just fine and then I had to dip them in Chocolate, so I prayed some more this time to the Chocolate gods.
And then I waited and waited while the smell of the freshly baked Shortbread cookies wafted throughout the house driving everyone insane. Finally the Cookies were done and I took the first bite. The cookie just crumbled in my mouth and I could taste the little dance of that the Butter and Chocolate were playing in my mouth and I almost let out a Moan as I finished the first cookie. Bliss…Hope you enjoy this recipe as this Friday comes to an end.
Recipe (Cooking time 1 hour 15 minutes)
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 semisweet chocolate, finely chopped.
1) Preheat the oven to 350 degrees F.
2) 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.
3) 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.
4) 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.
5) When the cookies are cool, place them on a baking sheet lined with parchment paper.
6) 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.
7) 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.
8) Drizzle 1/2 of each cookie with just enough chocolate to coat.