Chocolate-Dipped Shortbread Cookies
My younger brothers came over the other weekend and in an effort to entertain them, we turned on the TV to the Food Network, and watched Barefoot Contessa. Not quite the Saturday they had in mind when they woke up that day I’m sure, but in my defense, I did offer up the Wii first. Anyway, she made these delicious looking chocolate-dipped shortbread cookies that I wanted to make immediately. Next day I made a batch following her recipe that simply didn’t turn out (and I hate throwing out butter, so a real bummer). I’m not one to try a recipe a second time if it failed the first, so I looked through the recipe books and found (oh so pleasantly) that Keller’s Ad Hoc had a shortbread cookie recipe.
As I don’t own any cookie cutters, I used my ravioli cutter to make 2″x2″ squares, then cut that in half to double to cookie numbers (I was going to bring the batch into work for a Monday morning treat). They were easy, delicious and perhaps substituting the chocolate for a homemade jam, could be a perfect new dessert recipe for the summer.
Thomas Keller, Ad Hoc
14 tbls unsalted butter, at room temperature
1/2 c. granulated sugar, plus extra for sprinkling
1 teaspoon vanilla extract
2 c. all-purpose flour
In stand mixture fitted with paddle, mix butter and sugar on low speed to combine, then increase speed to medium and beat for 3 minutes until light and creamy. Mix in the vanilla. On lowest speed, mix in flour to combine, then increase the speed to medium to beat until dough begins to cling to paddle and no longer looks dry – don’t wait for it to form a solid ball.
Transfer dough to counter and use the heel of your hand to bring the dough together. Put dough on large piece of suran wrap and pat into 1/2 to 3/4 inch thick. Wrap and refrigerate 30 minutes.
Roll out dough between two sheets of parchments paper to 1/4″ thick. Cut them into 2″ squares, leaving on parchment. Transfer to baking sheet and refrigerate for 15 minutes. Take out of refrigerator and sprinkle with sugar. Bake 12 minutes at 350 degrees.