Joyce's Open Kitchen, literally

Chocolate coated Shortbread Cookies by Ina Garten


Modified from:



  1. Mix butter & sugar till just combined. Add vanilla extract and paste.
  2. In a large bowl, sift in flour and salt. Add into butter mixture.
  3. Mix on low speed until dough starts to come together.
  4. Line table top with long piece of parchment paper. Fold parchment paper over dough so that dough is covered top and bottom. Roll dough into a disc shape with 1/2″ thickness and freeze for 30 minutes.
  5. Cut using cookie cutters. Place on parchment paper lined tray and sprinkle with sugar, if desired. Pre-heat oven at 170°c.
  6. Freeze for another 30 minutes and immediately transfer to oven to bake. 
  7. Bake for 20-25 minutes til ledges begin to brown and middle starts to harden. Allow to cool to room temperature. 
  8. Using Bain Marie, melt chocolate. 
  9. Dip cookie in chocolate. Place on parchment to cool till chocolate hardens.