This shortbread cookies recipe makes for perfectly crisp and salty sweet cookies! Here’s how to make shortbread cookies and chocolate drizzle for cookies.
As we paged through The Vanilla Bean Baking Book, we found some shortbread cookies that were very A Couple Cooks, with a minimal ingredient list and small portion size. With only a handful of ingredients, they’re everything a shortbread cookie should be: crisp and sweet-salty, and the chocolate drizzle adds a fun visual element.
How to make shortbread cookies? It truly couldn’t be simpler. Mix together flour, sugar, salt, and seeds from a vanilla bean, then gradually add butter until it comes into a dough. Chill the dough for 30 minutes, then roll it out into a thin layer and cut into cookies. The bake time is just 15 minutes, so in no time you’ll be enjoying your shortbread cookies.
It might look easy to make a chocolate drizzle for cookies: just melt chocolate and drizzle it on with a spoon! However, we’ve found making a good chocolate drizzle for cookies is not that simple. Here are a few pointers from this recipe! For this chocolate drizzle, the chocolate is melted over a double boiler (one pan set over another pan with boiling water) to make sure it heats evenly. After half of the chocolate is melted, the other half is added and stirred in. This is called tempering the chocolate, and it makes the chocolate have a lovely sheen to it when it dries.
- 1 cup all-purpose flour
- 1/3 cup confectioners’ sugar
- 1/2 teaspoon salt
- 1 vanilla bean, seeds scraped
- 8 tablespoons (1 stick) unsalted butter, room temperature, cut into 1-inch pieces
- 2 ounces bittersweet chocolate, chopped into small pieces
- Adjust an oven rack to the middle position. Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle, combine the flour, confectioners’ sugar, salt, and vanilla bean seeds on low speed. Add the butter one piece at a time and mix on medium until it is incorporated and the dough starts to form a ball. Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic. Refrigerate 30 minutes.
- Lightly flour a work surface and roll the dough into a large, 1/2-inch-thick square (ours were more like 1/4-inch). Using a 2-inch biscuit or cookie cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while the cookies are baking.) Gently slide a metal spatula underneath each round and transfer it to a prepared baking sheet. Place 12 on each sheet.
- Bake one sheet at a time, 15 to 17 minutes, until the edges begin to brown.
- Transfer the pan to a wire rack and allow the cookies to cool completely before drizzling with chocolate.
- For the chocolate drizle: Put about 1 inch of water in a medium saucepan and bring to a gentle boil. Melt 1 ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted. Add the remaining 1 ounce and stir until the chocolate is completely smooth. Set aside to cool to room temperature.
- To decorate: Keep the cookies on the baking sheet. Spoon the room temperature chocolate into a zipper-lock bag and close to seal, then snip the tip to make a very small opening. If the opening is too big, the chocolate will flow out too fast. Drizzle the chocolate back and forth over the cookies, making criss-cross patterns (or any other pattern you like). Let the chocolate set before removing the cookies from the pan (unless, of course, you need to eat one right away).
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