Chocolate-Dipped Shortbread Cookies

Recipe courtesy of Shannon McKinney, chef/co-owner of McKinney & Doyle Fine Foods/The Corner Bakery, Pawling 

“We experimented with this recipe for weeks, each time using more and more butter,” says McKinney. “The idea was to incorporate as much butter as the recipe would take, until the dough just wouldn’t form anymore. The result is the most buttery shortbread you will ever have.”

Makes about 3 to 4 dozen

2¼ cups (5 sticks) unsalted butter, at room temperature 
1¾ cup, plus 2 Tbsp granulated sugar
½ tsp salt
1 tsp pure vanilla extract
5 ¾ cups (1lb 8oz) all-purpose flour  
12 oz couverture chocolate, such as Valrhona, Callebaut or Cacao Barry (available in gourmet shops and better supermarkets)

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In an electric mixer, cream together butter, sugar, salt, and vanilla, until light and fluffy. 

Add flour, and mix just until incorporated. 

Wrap dough in plastic and refrigerate for 30 minutes. 

Preheat oven to 350°F. On a floured surface, roll dough out to approximately ¼” thick and cut into uniform rectangles, approximately 1½” x 3″. Place on a baking sheet that has been lined with parchment paper and bake for 12 to 15 minutes or until lightly browned. Cool completely before proceeding.

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Melt chocolate and dip each cookie to cover half and let cool on a parchment-lined sheet.

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