Chocolate-Glazed Shortbread Cookies
Serving Size : 48 Preparation Time :0:00Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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Shortbread
1 1/2 cups butter -- softened
1 cup confectioners' sugar
1 tablespoon vanilla extract
3 cups flour
Chocolate Glaze
1/4 cup heavy cream
6 ounces semisweet chocolate chips
2 teaspoons light corn syrup
Preheat oven to 325 degrees.
Blend butter until smooth in a large bowl using an electric mixer set at med.
speed. Slowly blend in the confectioners' sugar. Scrape down the sides of the
bowl, then add vanilla extract and combine thoroughly. Add flour and mix at low
speed until well blended.
Divide dough into two roughly equal pieces. Flatten each piece into a disk and
wrap in plastic wrap. Refrigerate until firm, about 1 1/2 hours.
On a floured board using a floured rolling pin, roll out disks to 1/8"
thickness. Turn dough often to prevent sticking. Cut cookies with flour-dipped
cookie cutters. Bake on ungreased cookie sheets for 16-18 min. , being careful
not to let the cookies brown. transfer cookies immediately to a cool, flat
surface with a spatula.
To prepare the chocolate glaze: Heat cream in a small saucepan until scalded;
remove from heat. Stir in chocolate chips and corn syrup, cover, and let stand
for 15 min. With a small wire whisk or wooden spoon gently mix glaze until
smooth, being careful not to create bubbles in the chocolate. Dip whole or half
of each cookie into glaze and transfer to a tray or cool cookie sheet covered
with waxed paper. Chill cookies in refrigerator for 10 min. to set.
Source: Mrs. Fields Cookie Book
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