The Softest Shortbread Cookies

By srumbel

These shortbread cookies are melt-in-your-mouth soft! They are dipped or drizzled with milk chocolate adding a delicious burst of chocolate flavor.
from chelseasmessyapron.com

Ingredients

• 12 tablespoons softened butter
• 1/2 cup white sugar
• 1 and 1/2 teaspoons vanilla extract (I recommend Mexican vanilla)
• 1 and 3/4 cup white flour, not packed in the measuring cup
• 1/2 tablespoons cornstarch
• Pinch of salt
• Chocolate Dip or Drizzle
• 1 cup milk, dark, or semi sweet chocolate chips
• 2 teaspoons vegetable or coconut oil

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

In a large bowl, beat together the butter and sugar until combined. Add in the vanilla.
Beat in the flour, cornstarch, and salt on a low speed until a dough forms. Knead the dough into a ball and tightly wrap it in plastic wrap.
Place in the fridge for at least 30 minutes to an hour for the butter to chill in the dough.
Preheat the oven to 350 degrees F.
Roll out the dough so it's just under 1/2 inch thick. Use circle cookie cutters and cut out the dough. Place the circle dough pieces on a baking sheet.
Sprinkle with a little bit of sugar and bake for about 15-18 minutes (this largely depends on the thickness of the cookies and the size of your cookie cutter so watch the cookies carefully!)
As soon as the edges start to lightly brown they should be done.
Lay the cookies out to cool (they also dry and harden a bit). Once they are most of the way cool, place them in a large re-sealable bag and seal it while preparing the chocolate (this keeps them as soft as possible!)
For the chocolate drizzle, combine the chocolate and vegetable oil in a microwave safe bowl. Microwave for 30 seconds and then stir. Microwave in 15 second bursts stirring in between for at least 15 seconds until smooth.
Either dip the cooled cookie in the chocolate, or use a spoon and drizzle the melted chocolate over the cookies.
Allow the chocolate to harden.
Serves: 3 dozen