¾ lbs. (3 sticks) unsalted butter at room temperature
1 cup of sugar
some raw sugar (optional)
1 teaspoon pure vanilla extract
3½ cups all-purpose flour
¼ teaspoon salt
Chocolate Ganache:
8 oz. good dark chocolate
½ cup heavy cream
Instructions
In the bowl of an electric mixer, mix together the butter and sugar with a paddle attachment. You can also use hand mixer if you don't have an electric mixer.
Once they are combined, add vanilla, beat again until combined.
In a bowl, sift together the flour and salt. Add them to the mixing bowl. Mix on low speed until the dough starts to come together.
Dump the dough onto a clean surface dusted with flour. Shape it into a flat disk. Wrap in plastic and chill in the fridge for 30 minutes.
Preheat the oven to 350 degrees.
Roll the dough ½ inch thick and cut with a cookie cutter. Whatever shape you like. Place them on the baking sheet lined with Silpat or parchment paper. Sprinkle with some raw sugar (optional).
Bake for 20-25 minutes, until the edges begin to brown. Allow to cool at room temperature.
Next, make chocolate ganache. Break or chop good quality dark chocolate into small pieces. Heat the cream in a small sauce pan over medium heat. Bring just to a simmer, watch very carefully. It's ready when you see the bubbles form around the outside of the cream. Pour over the chocolate, let it sit for 2 minutes and mix until smooth. Allow it to cool slightly before dipping the cookies in.
Dip half of each cookie in the chocolate ganache. Chill them in the fridge for a few minutes to let the chocolate set. Serve with some tea or coffee.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/shortbread-cookies/