The SOFTEST Shortbread Cookies

• Baking & Spices

  • 1/2 tbsp Cornstarch
  • 1 Pinch Salt
  • 1/2 cup White sugar

• Oils & Vinegars

  • 2 tsp Vegetable or coconut oil

• Dairy

  • 12 tbsp Butter
  • 1 cup Milk, dark

• Other

  • 1 cup and 3/4 white flour (not packed in the measuring cup

Found on chelseasmessyapron.com

Description

Directions

• In a large bowl, beat together the butter and sugar until combined. Add in the vanilla.
• Beat in the flour, cornstarch, and salt on a low speed until a dough forms. Knead the dough into a ball and tightly wrap it in plastic wrap. If it is at all dry or crumbly you may have packed in too much flour to the measuring cups or had too solid of butter. Add 1-2 tablespoons more butter to make a solid thick dough.
• Place in the fridge for at least 30 minutes to an hour for the butter to chill in the dough.
• Preheat the oven to 350 degrees F.
• Roll out the dough so its just under 1/2 inch thick. Use circle cookie cutters and cut out the dough. Place the circle dough pieces on a baking sheet.
• Sprinkle with a little bit of sugar and bake for about 15-18 minutes (this largely depends on the thickness of the cookies and the size of your cookie cutter so watch the cookies carefully!)
• As soon as the edges start to lightly brown they should be done.
• Lay the cookies out to cool (they also dry and harden a bit). Once they are most of the way cool, place them in a large re-sealable bag and seal it while preparing the chocolate (this keeps them as soft as possible!)
• For the chocolate drizzle, combine the chocolate and vegetable oil in a microwave safe bowl. Microwave for 30 seconds and then stir. Microwave in 15 second bursts stirring in between for at least 15 seconds until smooth.
• Either dip the cooled cookie in the chocolate, or use a spoon and drizzle the melted chocolate over the cookies.
• Allow the chocolate to harden.