Frosted Shortbreads
By Yankee Magazine|Nov 08 2007|
“I freeze these before coating with chocolate; thaw them in a closed container, then dip.” First-rate cookies for Christmas or any time. They are not at all hard to do, but they taste like they were made by a professional bakery.
Yield
Makes about 3 dozen.
Ingredients
1 cup sweet butter
3/4 cup confectioners’ sugar
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
6 ounces semi-sweet chocolate (“I use chips.”)
Instructions
Cream butter, sugar, and vanilla. Gently stir in flour mixed with salt to make a fairly stiff dough. Chill. Roll 1/4-inch thick on a floured cloth or waxed paper. Cut in 2- or 3-inch rounds with a scalloped cutter. Bake on an ungreased cookie sheet for 20 to 25 minutes at 300 degrees F. Cookies should be firm but not brown. Cool on a rack. Melt the chocolate over hot water. Dip one end of each cookie into the chocolate, and chill briefly to harden. Store in an airtight container.
