Shortbread Cookies
Shortbread Cookies
2 sticks of unsalted butter
1/2 cup of sugar
2 cups flour
1 teapsoon vanilla extract
1/4 teaspoon almond extract(optional)
1/4 teaspoon salt
Preheat oven to 300F
Use a 9-inch pan, line it with aluminum foil, leaving enough hanging over the sides.
In a medium bowl, combine the melted butter with the sugar, vanilla, almond exstract and salt. Then add the flour until it conbines.
Now put the dough in the lined pan. Pat down and spread the dough evenly in the pan.
Bake the shortbread for 45 minutes.
Now remove the pan from the oven. Do not turn the oven off because we will be using it again.At this time you can cut the shortbread how ever you want. Then lightly sprinkle the surface of the shortbread with sugar. Let the shortbread cool for 10 minutes.
Gently remove the shortbread from the pan. Place the pieces slightly apart on a parchment-lined baking sheet and put in the oven for 15 minutes. Then cool on a rack. I left it to cool for about an hour.
Then melt your chocolate and dip your shortbread. I like it sprinkle some salt flakes on top of the chocolate. You can let it cool in the fridge.
Time to enjoy!
