Shortbread is Kevin's favourite cookie-topped with candied cherries, coloured sugar, or dipped in chocolate ganache, the only limitations are your own imagination. I dipped them and then sprinkled crushed candy cane on them! The dip is fairly thick, and if you wish to use just plain melted chocolate you can go that route too. Or, just leave them as is and enjoy!
Adapted from Mrs. Fields Cookie Book
1 1/2 cups salted butter, softened
1 cup icing (confectioners) sugar
1 Tbsp vanilla
3 cups flour
1/4 cup whipping cream
1 cup semisweet chocolate chips
2 tsp corn syrup
Using an electric mixer, cream the butter until smooth. Slowly blend in the icing sugar, and then add the vanilla. Scrape down the bowl and continue to blend until smooth. Add the flour and beat on low until well combined.
Dump the mixture out onto the counter and using your hands, bring together into a ball. Divide the ball in half, and wrap each half in plastic wrap. Chill for about 2 hours.
Pre-heat 325 F. On a lightly floured counter, roll the dough out to about 1/8 inch thickness and cut out with cookie cutters. Place on an ungreased cookie sheet about an inch apart and bake for about 15 minutes or until set and lightly browned. Remove to a wire rack and let cool.
In a small saucepan, heat the cream until it begins to boil, then remove from the heat. Set aside and stir in the chocolate chips and corn syrup. Allow to sit for a moment before stirring until smooth, trying not to create any bubbles. Dip each cookie in the chocolate one by one, setting them on a tray covered in waxed or parchment paper until the dry. Chill the cookies in the fridge until the chocolate is set.
Makes about 4 dozen