Shortbread cookies 1

Shortbread Cookies 2


226 g unsalted butter, room temperature
1/2 cup icing sugar
1 tsp vanilla extract
2 cups all-purpose flour
100 g semisweet chocolate


1) Beat butter until smooth and creamy (~1 min). Add sugar and beat until smooth (~2 mins). Beat in vanilla extract. Gently sift in flour and stir until just incorporated. Flatten dough, wrap in plastic wrap and chill for ~1 hour.

2) Preheat oven to 350 dF (177 dC), with rack in the centre.

3) On lightly floured surface, roll out dough into 0.6 cm thick. Cut into shapes using lightly floured cookie cutter. Place on baking sheet lined with parchment paper and refrigerate for ~15 mins. Bake for 8-10 mins or until cookies are lightly browned.

4) Melt chocolate in heatproof bowl over simmering water. Using a spoon, drizzle the melted chocolate over the cookies. Refrigerate for ~10 mins or until chocolate hardened. Serve.

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