Salted Shortbread Cookies
These cookies were originally made to go with a custard and blueberry compote that I make to offset the sweetness of the blueberry compote but I became hooked with the first bite. With age, my taste buds have learned to appreciate the salty sweet combination more and more.
What’s even better? Dip half in chocolate. Wham! You’re in heaven. Your welcome very much.
Adapted from Food and Wine 2010 Salted Shortbread Cookies
You will need:
2 1/2 cups flour
2 tsp table salt plus 1/4 tsp kosher salt for sprinkling
1/4 cup sugar plus 1/2 tsp for sprinkling
1 tsp almond extract
1 cup unsalted butter, softened
For chocolate coating:
6oz semisweet chocolate
1/2 Tbs butter
In medium bowl, combine 2 tsp salt, 1/4 cup sugar and flour. In large bowl, combine softened butter and almond extract. Add flour mix to butter mix and rub until crumbly. Next, divide mixture into two piles. Put one pile in the center of a large piece of plastic wrap. Form into log shape and roll up in the wrap. Twist the ends of the plastic wrap to push the ends inward to get a good, firm log. Now, lightly press the top to flatten (and the bottom will flatten slightly as well). Repeat with the other pile. Refrigerate 25 minutes.
Preheat oven to 325. Line cookie sheet with parchment paper. Carefully remove dough from plastic wrap. Rub a tad bit of butter or shortening onto a straight blade knife. Don’t use a serrated. Slice 1/2 inch cookies from logs and arrange on parchment paper on a cookie sheet. (Skip this next part if you want to add chocolate.) Combine 1/4 tsp Kosher salt and 1/2 tsp sugar and sprinkle over dough. Bake 25-35 minutes or until just barely browned. JUST BARELY! Remove and let cool.
To dip in chocolate:
In heatproof bowl, combine chocolate and butter. Melt over saucepan with hot water. Remove from heat as soon as smooth. Dip cookies (or brush the tops) and lay on parchment paper. Combine 1/4 tsp Kosher salt and 1/2 tsp sugar and sprinkle over cookies. Let cool until chocolate is set.