Shortbread:
1 1/2 cups salted butter, softened
1 cup confectioners' sugar
1 tbsp. vanilla extract
3 cups flour
Chocolate glaze:
1/4 cup heavy cream
1 cup semi sweet chocolate chips
2 tsp. light corn syrup
Makes: 4 doz
Preheat oven to 325.
Blend butter until smooth in large electric mixer at medium speed. Slowly blend in confectioner's sugar. Scrape down the sides of the bowl and add vanilla extract. Combine thoroughly. Add flour and mix at low speed until well blended.
Divide dough into two roughly equal pieces, wrap in plastic wrap and refrigerate until firm, about 1 1/2 hours.
On floured board using floured rolling pin, roll out disks to 1/8 inch thickness. Cut into shapes. Bake on ungreased cookie sheets for 16-18 min. Don't let cookies brown. Transfer to cool flat surface
To prepare glaze:
Heat cream in small sauce pan until scalded:remove from heat. Stir in chocolate chips and corn syrup, cover and let stand for 15 minutes. With a small wire whisk or wooden spoon, gently mix until smooth being careful not to create bubbles. Dip whole or half of each cookie into glaze and transfer to a tray or cool cookie sheet covered with wax paper. Chill in refrigerator 10 min to set. ( sprinkle with coconut before refrigerating if desired)
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