Name: Chocolate-Dipped Shortbread
Yield: Makes about 3 dozen cookies
Ingredients: 2 sticks (1/2 pound) unsalted butter, at room temperature; 2/3 cup sugar; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 2 1/4 cups all-purpose flour; 8 ounces high-quality semisweet chocolate, finely chopped

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Chocolate-Dipped ShortbreadFred Turko & Elliott Shaffner

With its cloak of pure chocolate, this buttery cookie is sublime. For the best flavor, use a high-quality pure vanilla extract and the best chocolate you can find — preferably Valrhona. Melting the chocolate in two stages helps keep it at an even temperature — insuring that it will set evenly.

Recipe notes

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