Shortbread Cookies

Makes 16 two inch cookies.

Ingredients:

1 cup softened butter

1/2 cup sugar plus extra for sprinkling

1/4 teaspoon salt

1 teaspoon vanilla

1 3/4 cups flour

3/4 cup semi sweet chocolate chips for drizzling

Method:

Mix the butter and sugar together until light and fluffy. This will take 2-3 minutes. Add the salt and vanilla and mix again. Add the flour and mix until just combined. It will be a very dry dough. Dump the dough onto a piece of plastic wrap. Grab the 4 corners of the plastic and pull them up and together to scoop the dough together. Press the dough using the plastic and it will come together! Press into a disc, about 1/2 inch thick and place in the fridge for at least 30 minutes.

Dust a flat surface with flour and place the unwrapped dough on it. Sprinkle the top with more flour and gently roll out to 1/4 inch thick. Cut out your shapes and place them on a parchment lined baking sheet. They’ll spread just a bit when baking. Place the cookie sheet into the fridge and let them chill while the oven heats to 350 degrees. Let me chill at least 15 minutes. Before baking sprinkle the tops with granulated sugar. Bake for 18-20 minutes. The edges should just barely start to brown. Remove from the oven and cool completely.

Melt your chocolate chips by placing them in a microwave safe bowl and microwaving in 30 second increments. Stir each time. Mine took 1 minute. Scoop the melted chocolate into a small baggy, cut the tip off of one of the corners and drizzle over the cookies. Let the chocolate set for a few hours before storing.