My Favorite Shortbread Cookie Recipe

Ingredients

• 3/4 pound unsalted butter (room temperature)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped macadamia nuts
• 6 to 7 ounces semisweet chocolate, very finely chopped

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Place onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill until firm but still pliable.

Roll the dough 1/2-inch thick on a lightly floured surface and cut with a shaped cutter. Place the cookies on an ungreased baking sheet. I like to use parchment paper.  Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir. Continue to heat and stir in 30-second increments until the chocolate is just melted. Stir vigorously until the chocolate is smooth and slightly cooled.

Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Sprinkle macadamia nuts onto the chocolate.  Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.