Chocolate Coated Shortbread Cookies

‘Mmmm…Mmmm…Mmmmmm!!!!’ continued as Janc and Annu continued to pop one cookie after the other. No words were actually needed to describe these as the empty tray was telling its own tale :). When it comes to baking, cookies are an absolute delight because of the sheer simplicity of the process and the amount of variations one can bring in. The aroma of butter and cookie dough which fills the house and leaves your neighbors guessing is priceless too. Traditionally made from one part white sugar, two parts butter, and three parts flour, these melt in your mouth Shortbread cookies are Scotland’s favorite during Christmas and New Year parties. But as I really enjoyed baking these sweet and salty bites, I am so sure that I won’t wait till Christmas to make these. So it’s no surprise what I’ll have in stock for friends who decide to drop by next week. Ingredients
All-purpose flour - 2 cups
Butter - 1 cup room temperature
Confectioners sugar - 1/2 cup
Pure vanilla extract 1 teaspoon
Bittersweet chocolate for dipping
Making the Cookies
Whisk the flour and set aside.
In the bowl, beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough until firm.
Preheat oven to 180 degrees C. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough into a 1/4 inch thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. Bake for 8 - 10 minutes. Cool on a wire rack. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet.