Thursday, February 4, 2010
Chocolate dipped shortbread
Okay, this post comes a little late as it is something I make during the holidays but it's simple enough to enjoy all year round.
1 cup flour
1/4 cup sugar
dash of salt
5 tablespoons butter, softened
2 tablespoons fat-free milk
1 teaspoon vanilla
Combine flour, sugar and salt in a bowl, stirring with a whisk.
Place butter in a medium bowl and beat with a mixer until light and fluffy. Add flour mixture, beating at low speed. Add milk and vanilla; beat until blended.
Pat the dough into a 4-inch circle; wrap in plastic wrap and chill 30 minutes.
Preheat oven to 350 degrees.
Unwrap and place dough on plastic wrap. Cover dough with another piece of plastic wrap. Roll dough, still covered, into an 8-inch circle. Place dough on a baking sheet coated with cooking spray (or just use a Silpat mat-my best friend). Cut dough into 16 wedges, cutting into--but not through--dough. Pierce dough several times with a fork.
Bake at 350 for 20 minutes or until lightly browned. Cool on pan 5 minutes. Cut into wedges. Cool completely (especially if you plan to dip in chocolate).
To dip your shortbread:
I melted a bag of bittersweet chocolate chips in the microwave in a glass dish, stirring every 15 seconds. Once it is mostly melted you want to stir, stir, stir and stir some more until you have tempered the chocolate. Once the chocolate is tempered, dip away.
Recipe courtesy of Cooking Light magazine