Joanna Gaines' Shortbread Cookies

This past Tuesday was National Cookie Day! I recently made this recipe so I thought I would share. I love cookies, like I could live off of cookies. I also love Joanna Gaines’ cookbook “Magnolia Table.” Everything I’ve tried out of it is delicious, including these cookies!

A few notes, it’s important to make sure these are baked through. I took them out and tried one and they were pretty doughy, so I popped them back in. I had to bake them for significantly longer than the recipe instructed.

These are a substantial cookie. It’s difficult (but not impossible) to eat more than one of these at a time. They would look so pretty on a plate of Christmas cookies too, I may make them again during my holiday baking day! I’m adding the recipe below, I simplied the description just a little so it’s not exactly what you see in her book. If you DON’T have her book yet, GET IT! You won’t be disappointed. HERE is a link!

CHOCOLATE-DIPPED SHORTBREAD COOKIES BY JOANNA GAINES

Ingredients - Cookies

• 3 cups flour

• 1 cup sugar

• 1/4 tsp salt

• 3/4 pound (3 sticks) salted butter, cut into pieces, room temp

• 4 tsp vanilla extract

Ingredients - Glaze

• 12 oz semisweet chocolate chips

• 2 tsp vegetable shortening

Instructions

1. In a food processor, pulse the flour, sugar and salt to lend. Scatter the butter over the flour mixture. Add the vanilla. Pulse to form small clumps of dough.

2. Pour onto work surface and gather dough. Divide in half. Form each piece into a log and use a sharp knife to cut 3/4” thick cookies.

3. Transfer cookies to parchment paper lined cookie sheets and refrigerate at least 30 minutes.

4. Bake 18-20 minutes in preheated oven at 325.

5. To make the glaze: In a medium microwave-safe bowl combine chocolate chips and shortening. Melt in microwave at 20 second increments on 50% power until melted and smooth.

6. Dip one half of each cookie into the melted chocolate, let excess drip off and place on a wire rack. Let stand until chocolate is set, at least 1 hour.