Recipe by Chef mariajane
A great recipe for the Holiday Season coming up -
Top Review by Kate DeMello
I was skeptical about this recipe, but it was good. The dough was VERY difficult to work with at first because of all that butter, so I had to soften it up a bit before I could roll it. Also, I rolled my cookies a bit thicker and used my average sized star shaped cutter and only got about 2 dozen cookies. But they taste very yummy. :)
- 1 cup unsalted butter
- 3⁄4 cup confectioners' sugar, sifted
- 1 teaspoon vanilla
- 2 cups flour, plus more for work surface
- 1⁄2 teaspoon salt
- 3 ounces . semisweet chocolate or 3 ounces bittersweet chocolate, finely chopped
- 1 teaspoon canola oil or 1 teaspoon pure vegetable shortening
Directions See How It's Made
- In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
- On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
- Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
- Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.