This is my go-to recipe for shortbread. Every year, I start baking them a bit earlier, because they are in such demand. They freeze well and make a delicious addition to the Holiday Table.
This is my shortbread dipped in Callebaut Dark Chocolate.
Pre-heat oven to 300 F
Line a baking tray with parchment paper
2 Cups of unbleached flour
1/2 Cup of icing sugar
1/2 Cup cornstarch
1/2 pound of cold salted butter
*extra flour for rolling cookie dough
Callebaut Chocolate Chips, Dark, Milk or White
Cut butter into one-inch squares. Place in large bowl and add flour, icing sugar and cornstarch.
I use my hands for this recipe. If you don't like mixing food by hand, I suppose you could use a food processor, but it's way more fun to work the dough with your hands.
It may take a few minutes to get the consistency you need to roll the dough.
Shape the dough into 2-4 round balls and wrap in plastic wrap. Refrigerate for 30 minutes. Remove and bring back to room temperature. Roll out the dough on a floured surface until about 1/4 inch in thickness. Use your favourite cookie cutters.
Place the shaped cookies on the parchment paper. Bake at 300 F for about 15 minutes or until the sides are light golden. All will depend on the size of your cookies. I like to use a medium cookie cutter.
When done, cool on a wire rack. Decorate as you wish.
Chocolate Dipped Hearts or Stars Shortbread
Melt about two cups of Callebaut Chocolate, dark, milk or white, in a good non-stick plan or a double boiler. Remove from heat and dip each cookie into the chocolate and cover half of it. Place on parchment or waxed paper until chocolate is completely set. I put the tray in the fridge for a few hours.