Last-Minute Shortbread Cookies
So there are officially four days to Christmas. I'm stressed. There are so many things to do, and somehow the rest of the world didn't get the memo that my aunts and uncles, my mom and dad, all want to celebrate Christmas TOMORROW, thereby cutting off the weekend of prepping and planning that I should have and undoubtedly need.
With my back in the corner, sweat dripping down my brow, it's time to get serious. Serious about butter and sugar and the easiest festive cookies you can muster. They are. They simply are the easiest. The fastest to whip up, and chances are good that you already have these ingredients tucked inside your cupboards. (If not, I apologize for the crowds at the store. Try shopping at midnight. It's better.)
Soft Shortbread with a Chocolate Tip
1 cup (2 sticks) unsalted butter, softened
1/2 cup extra fine sugar
6 tablespoons cornstarch
2 cups flour
1/4 teaspoon salt
6 ounces dark chocolate
Preheat oven to 325° F. Line the bottom of an 8″ cake pan with parchment paper. In a large mixing bowl or stand mixer beat together butter, sugar and cornstarch. Mix in flour and salt. Press dough into the prepared pan. Dock and score the cookie dough using a knife and pointy object (I used the end of a chopstick).
Bake at 325° F for 35 to 40 minutes, just until edges start to turn a light golden brown. Remove from oven and allow them to cool completely. You can place in the refrigerator to accelerate this process once the pan has cooled. Cut into triangles.
Melt the chocolate in a double boiler. Dip the tips of the triangles into the chocolate. Allow to dry on waxed paper until set. Package and gift.
Makes 12 cookies.