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Shortbread Cookies
2008, Ina Garten, All Rights Reserved

Serves:
20 cookies

Ingredients

* 3/4 pound unsalted butter, at room temperature
* 1 cup sugar, plus extra for sprinkling
* 1 teaspoon pure vanilla extract
* 3 1/2 cups all-purpose flour
* 1/4 teaspoon salt
* 6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix
together the butter and 1 cup of sugar until they are just combined.
Add the vanilla. In a medium bowl, sift together the flour and salt,
then add them to the butter-and-sugar mixture. Mix on low speed until
the dough starts to come together. Dump onto a surface dusted with
flour and shape into a flat disk. Wrap in plastic and chill for 30
minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped
cutter. Place the cookies on an ungreased baking sheet and sprinkle
with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with
parchment paper. Put 3 ounces of the chocolate in a glass bowl and
microwave on high power for 30 seconds. (Don't trust your microwave
timer; time it with your watch.) Stir with a wooden spoon. Continue to
heat and stir in 30-second increments until the chocolate is just
melted. Add the remaining chocolate and allow it to sit at room
temperature, stirring often, until it's completely smooth. Stir
vigorously until the chocolate is smooth and slightly cooled; stirring
makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

--
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Sometimes I even put it in the food.