Gail’s Recipe Book
Chocolate Dipped Shortbread Cookies
18 servings
분량1 hour 5 minutes
활동 시간1 hour 25 minutes
총 시간재료
1 cup unsalted butter, (at room temperature)
2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
8 ounces semi-sweet chocolate, (roughly chopped)
1 teaspoon flakey sea salt
방향
Heat oven to 350ºF (180ºC).
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, flour, sugar, vanilla and kosher salt until the crumbs form and the mixture just comes together, about 1 minute. The dough will be very crumbly.
Turn out onto a workspace lined with a piece of plastic wrap. Gather dough into a 3½” x 1⅕” rectangle and wrap, pressing to hold together. Cover in the plastic wrap and refrigerate until firm, about 1 hour.
Cut the shortbread into ½” slices and arrange on a parchment paper-lined baking sheet about 1” apart.
Use a fork and poke holes in the shortbread in an even pattern. Bake the shortbread until lightly golden brown on top, about 20 minutes. Let cool.
Melt chocolate using the double boiler method. Bring a medium saucepan of water to a simmer over medium-high heat. Set a heatproof bowl over the top and add the chocolate. Stir constantly with a rubber spatula until the chocolate melts.
Dip half the shortbread into the chocolate and set on a parchment paper-lined baking sheet. Sprinkle with flakey sea salt and allow to dry completely, about.1 hour.
영양 정보
1회 제공량
-
칼로리
236 kcal
지방 전체
15 g
포화 지방
9 g
불포화 지방
5 g
트랜스 지방
0.4 g
콜레스테롤
28 mg
나트륨
164 mg
탄수화물 전체
23 g
식이섬유
1 g
총 당류
10 g
단백질
2 g
18 servings
분량1 hour 5 minutes
활동 시간1 hour 25 minutes
총 시간