Butter Cookies
These buttery, melt-in-your-mouth vanilla shortbread cookies are a delightfully sweet treat that pairs perfectly with a rich coating of smooth, melted chocolate. The dough comes together easily and can be stored for future baking sessions, making these cookies a convenient and delicious option for any occasion. Enjoy these decadent delights as a snack or serve them as a delightful dessert for a festive touch.
— Constant Cookbook
Ingredients
- 3 cups all-purpose flour, plus more as needed
- 2 1/4 cups cake flour
- 1 1/2 tsp. salt
- 2 1/4 cups (4 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1 Tbs. vanilla extract
- 8 oz. semisweet chocolate chips
Instructions
- <b>Make the dough</b>
- Sift together the all-purpose flour, cake flour and salt into a bowl.
- In a large bowl, using an electric mixer, beat together the butter, confectioners&rsquo; sugar and vanilla on low speed until smooth, about 1 minute. Add the flour mixture and beat just until a moist dough forms. Form the dough into 3 equal disks and wrap separately in plastic wrap. Refrigerate 1 disk until firm, about 45 minutes, and store the remaining 2 disks for future use (see note above).
- <b>Cut out the cookies</b>
- Preheat an oven to 350&#176;F. Line 2 baking sheets with parchment paper.
- On a lightly floured work surface, roll out 1 dough disk 1/4 inch thick. Using a 2-inch round cookie cutter, cut out cookies. Transfer them to the prepared baking sheets, spacing them about 1 inch apart.
- <b>Bake the cookies</b>
- Bake until the cookies are golden, about 15 minutes. Transfer to a wire rack and let cool.
- Meanwhile, put the chocolate chips in a microwavable bowl. Melt at 10-second intervals in a microwave until smooth and melted, stirring often.
- Dip one half of each cookie into the chocolate and return to the rack, allowing the chocolate to set. Store the cookies in an airtight container at room temperature for up to 5 days. Makes about 30 cookies; makes 3 cookie dough disks total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
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