Let’s say, for the sake of example, that you are the type of person who is always buying butter when you go to the grocery store. Let’s say that your husband has a fondness for mocking you when you bring another box of unsalted butter. Let’s say you sometimes try to sneak it in the fridge without him seeing it. Let’s say you’ve had to explain that there are different butters for different things, and that’s why you are always trying to buy butter. LET’S JUST SAY.
If your life is like mine, you might need a recipe that uses up some butter so you can have room in the fridge for other things. Like all that yogurt that also seems to be in your husband way. I’ve got the hookup: sweet, buttery shortbread paired with rich dark chocolate. Do I really need to say more?
- 1 cup plus 2 teaspoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 cup dark chocolate chips (or just chocolate cut into chunks)
- 2-3 teaspoons shortening
- Beat butter, powdered sugar, and vanilla until combined
- Stir in all purpose flour
- If dough is crumbly, add in 2 extra teaspoons of butter
- Roll out dough on lightly floured surface and cut using a cookie cutter or glass. Place about 1/2 inch apart on an ungreased cookie sheet
- Bake at 350 for 8-10 minutes and allow to cool completely before dipping in chocolate
- After cookies are cool, combine chocolate chips and shortening in a microwave safe bowl. Microwave 30 seconds at a time, stirring each time, until chocolate is completely melted.
- Dip cookies into chocolate & place them on wax paper and allow them to dry before serving.
- The baking time on the original recipe was 14-16 minutes – I took my first batch out around 12 & they were almost goners, so keep an eye on yours.
- Yields about 2 dozen cookies, depending on size
- Allow time for the chocolate to dry before storing. To speed up the process, pop the cookies in the fridge for a few minutes to set the chocolate
- I think these would be super cute with a shaped cookie cutter! Maybe next time.
Recipe adapted via Betty Crocker