Yield: 24-36 cookies (depending on how you cut them)
adapted from a recipe by Alice Medrich
Ingredients
3 sticks / 12oz / 340g unsalted butter, melted and still warm
⅔ cup / 135g granulated sugar
2 tsp vanilla extract
½ tsp kosher salt
3 cups / 380g all-purpose flour
Turbinado, Demerara or another coarse sugar for sprinkling
Instructions
Grease an 9x13in cake pan or two 8x8in square pans and line with parchment, allowing some overhang.
In a medium bowl, combine the sugar, vanilla and salt then whisk in the warm melted butter. Add the flour and use a spatula to mix just until incorporated.
Spread the dough evenly in the prepared pan. Let rest for at least 2 hours, or overnight (no need to refrigerate).
Position a rack in the lower third of the oven and preheat the oven to 300˚F degrees.
Bake the shortbread for 40 to 45 minutes, until barely golden at the edges.
Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with the turbinado sugar and let cool for 10 minutes.
Using the parchment overhang, lift the shortbread out of the pan and onto a cutting board, being careful to avoid breaking it.
Use a thin sharp knife, or a sharp serrated knife, to cut it into oblong “fingers”, wedges, or squares – size depending on personal preference.
Place the pieces slightly apart on a parchment-lined baking sheet and bake in the oven for another 15 minutes. Cool on a rack.
Once completely cool, melt chocolate in a bowl set over a small pot of simmering water, stirring as it melts.
Dip cookies into chocolate and place back on the parchment to set. If you have some pretty sprinkles to make them seasonally festive, sprinkle before the chocolate sets.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/dark-chocolate-dipped-shortbread-cookies/