These shortbread cookies are melt-in-your-mouth soft! They are dipped or drizzled with milk chocolate adding a delicious burst of chocolate flavor.
Servings: 3 dozen
12 tablespoons softened butter to room temperature no margarine
1/2 cup white sugar
1 teaspoons and 1/2 vanilla extract I recommend Mexican vanilla
1 cup and 3/4 white flour not packed in the measuring cup
1/2 tablespoon cornstarch
Pinch of salt
Chocolate Dip or Drizzle
1 cup milk dark, or semi sweet chocolate chips
2 teaspoons vegetable or coconut oil
- In a large bowl, beat together the butter and sugar until combined. Add in the vanilla.
- Beat in the flour, cornstarch, and salt on a low speed until a dough forms. Knead the dough into a ball and tightly wrap it in plastic wrap. If it is at all dry or crumbly you may have packed in too much flour to the measuring cups or had too solid of butter. Add 1-2 tablespoons more butter to make a solid thick dough.
- Visit chelseasmessyapron.com for full directions.