Traditional buttery shortbread takes a dip in dark chocolate.
- Active time: 30 minutes
- Total time:one hour 15 minutes
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 8 ounces dark chocolate, roughly chopped
Preheat oven to 350° F. Butter a 9 inch springform pan.
In a medium bowl, whisk together flour and salt.
Place butter in the bowl of a food processor. Blend until butter is light and fluffy, about 4 minutes. Add sugar to food processor and blend until well incorporated, about 1 minute.
Place flour mixture in food processor and pulse until combined and dough starts to come together, one minute.
Take dough out of food processor and press it evenly into the springform pan. Use a knife to lightly score 12 wedges. With a fork, prick dough all over. Bake until shortbread is golden, about 45 minutes.
When shortbread is cool, remove outer ring of pan and cut shortbread into wedges. Place cookies on a baking sheet.
Place chocolate in a double boiler over medium heat. Melt chocolate, stirring frequently, until smooth.
Dip the fat end of a shortbread wedge into the melted chocolate and return to the baking sheet. Continue with remaining shortbread. Let cookies sit until chocolate has hardened.