Instructions
Let’s make this simple…
Put parchment paper on a cookie sheet. Set aside.Put parchment paper on a cookie sheet. Set aside.
Add butter to a medium bowl and whisk it until it’s smooth, about half a minute. Whisk in the sugar until well mixed, one minute. Stir in the salt and vanilla extract. Add butter to a medium bowl and whisk it until it’s smooth, about half a minute. Whisk in the sugar until well mixed, one minute. Stir in the salt and vanilla extract.
Fold in the flour until combined. Cover and refrigerate for 15 minutes.
Now *that* was simple.
Preheat the oven to 325°F (165°C).
Roll the dough out to 1/4” inch thickness. Use cookie cutters to cut out the desired shapes.
Transfer the cookies to the prepared baking sheet.
...perfect little steps.
Bake the shortbread for 15 minutes until the edges begin to brown.
Let the shortbread cool to room temperature.
...if you can! They smell like buttery perfection!
In a medium bowl, melt the chocolate chips and shortening together - start with 30 seconds at a time, until the chocolate is just melted. Stir well.
Dip each cookie into the chocolate mixture (as much or as little as you’d like).
Okay, yummmm!
Cool in the fridge for 20-30 minutes. (Note: They are best enjoyed straight from the fridge.)
There you go – sometimes the best things are the simplest ones.
