Vanilla Shortbread Cookies with Chocolate Recipe

directions

1. Preheat oven to 325℉.
2. Using an electric mixer, cream together the butter, vanilla essence or paste, and sugar until fluffy.
3. Lower speed of mixer and add flour ½ cup at a time. Beat on medium speed until fully combined and soft dough forms.
4. Turn dough out onto plastic wrap. Knead gently until just smooth. Rack and chill in fridge for 20 minutes.
5. Lightly flour your surface and roll dough into an 8"x8" square, ⅓"–½" thick. (Lay a piece of parchment paper on top to prevent it from sticking to the rolling pin, if needed.)
6. Cut into 2" squares. Trim off ½"x½" of the top two corners to create a tea bag shape.
7. On each shortbread, use a straw to punch a hole in the center of the side with the cut corners.
8. Place onto a cookie sheet at least 1" apart.
9. Bake for 20–25 minutes or until lightly golden.
10. Cool completely on a wire rack.
11. Melt chocolate in a double boiler or microwave.
12. Line a baking sheet with parchment paper.
13. Dip each shortbread cookie a third of the way into the melted chocolate while holding from the hole side up. Place on the parchment paper. Cool dipped cookies in the refrigerator for 20 minutes.
14. Once cool, run twine through the hole, fold a piece of paper over the ends and staple to create the finished “tea tag.”

notes