I love everything about the holidays (minus religion, eradication of native americans, children sitting on the laps of old men, and shopping malls). I love giving gifts and I love eating turkey and I love staying up on New Year’s Eve. But what I love most of all (aside from family and being incredibly thankful) is the opportunity to bake as many cookies as possible in the name of goodwill unto all.
Slice-and-bake cookies are the best of all, because in addition to being adorably retro, if you plan carefully, you’ll have enough cookie dough stashed in the freezer to keep the kitchen continuously perfumed from now till Christmas eve. This, ladies and gents, is what I call true holiday spirit.
Dark Chocolate Dipped Rosemary Shortbread with Sea Salt
Makes about 2 dozen small (1”, bite-size) shortbread cookies
Shortbread cookies are cookies in their purest and most basic form: butter, sugar, flour, salt. As such, they are heavenly, the platonic ideal of cookies. In this version, I add a little rosemary for a sophisticated, savory layer of depth and dip them in dark chocolate for elegant gift giving. You can omit the extra step and the herbs for a wonderful basic shortbread, or add chocolate chips, walnuts, or even funfetti sprinkles. Enjoy!
HOW TO MAKE:
In a medium bowl, cream together:
- 1 stick (½ cup) sweet cream butter, softened
- ¼ tsp salt (if butter is not salted)
- ¼ cup powdered sugar
- 1 cup AP flour (King Arthur)
- 1 tsp crushed rosemary
Just to combine.
Cut two sheets of plastic wrap, and divide dough in half. Shape each dough ball into a squared-off log of 1” diameter. Seal ends, and stick it in the freezer until firm or up to a month (!!).
When you’re ready to bake:
- Preheat oven to 350F and line baking sheets with parchment.
- Slice logs into ½ inch rounds and space on sheet 1 inch apart
- Bake 10-12 minutes, until very lightly browned around edges only.
- Cool on the sheet for 5 min, and transfer to a wire rack for further cooling.
For chocolate coating:
- Melt 1 cup dark chocolate chips over a double boiler, and dip cookies (cooled) on the diagonal.
- Sprinkle with flaky sea salt.
- Let cool in the fridge (or vestibule) until chocolate is firm.