It started with this email, received December 15, 2014:
“‘Tis the season for holiday baking and sharing! We invite you to recreate an Epicurious cookie recipe for the chance to win a Vitamix Professional Series 750 (valued at $639) and your cookie photo featured on Epicurious.com.”
How fun, cookies, photos – right up my alley; for December. The blog is More Savory, Less Sweet, after all! This will be my last sugar, chocolate, calorie laden post for awhile…Well, at least until Valentine’s Day! There was a list of six cookie recipes to choose from. I love shortbread cookies, and I happened to have a lot of chocolate on hand, so my choice was easy. I did change it up a bit. The recipe called for cutting the shortbread in rectangles, I chose to cut the dough into rounds instead. It is amazing to Dave and I how much the chocolate changes the flavor of a plain shortbread cookie. They are just delicious. Enjoy!
Makes about 3 dozen cookies
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 8 ounces high-quality semisweet chocolate, finely chopped
- Sparkly sugar, if desired
Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles, or 2″ circles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
Prick each cookie several times with tines of fork, then chill 10 minutes. Sprinkle with decorators, sparkly sugar, if desired. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)
Happy New Year, and thank you for following More Savory, Less Sweet!