Scottish Shortbread, Dipped in Chocolate

By MarieR

Real dairy butter is an absolute must, this is not the time to substitute margarine. Proper vanilla extract and not artificial vanilla flavoring is also essential. The scraped out sticky interior of a large vanilla bean is even better. We usually chocolate dip half of what we make to have both versions on hand. This also qualifies as a terrific gift item as well. There has to be more than a couple of people on any gift list who would really enjoy receiving these.
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Ingredients

• 2 cups salted butter
• 3/4 cup sugar
• 2 tbsp vanilla extract
• 4 cups flour

Preparation

Step 1

Cream the butter and sugar very well until light colored and fluffy.
Beat in the vanilla extract.
Fold in the flour until a soft dough forms. Cover and refrigerate for about an hour.
Roll in balls and flatten with the bottom of a glass dipped in flour or roll out and cut into shapes as desired. I like to bake the dough in large rectangles and then cut the cookies in fingers just when they come out of the oven and are still warm.
Bake at 350 degrees 12-15 minutes until edges are golden brown. Allow longer baking time if you are baking the large rectangles of dough to be cut in fingers.
These are simple perfection as they are but are also fantastic dipped in melted chocolate.

Notes

Total time reflects chilling time for the dough.